OATMEAL & RAISIN WHOLE WHEAT BREAD:
3 cups whole wheat flour
3- 3 ½ cups all purpose flour
2 pkgs. active dry yeast
liquid ingredients:
2 cups each milk
+ oats
1/3 cup
molasses
¼ cup each brown
sugar & shortening
4 tsp. salt
1 tsp.
cinnamon
¼ tsp.
nutmeg
1 cup warm water + 2 tsp. sugar
1 ½ cups raisins
egg wash
Scald milk to very hot but not boiling. In a large
mixing bowl combine the rest of the liquid ingredients; then pour milk over mixture.
Stir well together to combine; then cool to lukewarm. Dissolve sugar in warm
water and proof yeast for 10 to 15 minutes. Stir and let stand 5 minutes more.
Add yeast solution to oat mixture.
In the bowl of the standing mixer with dough hook
attached, add whole wheat flour and 3 cups all purpose flour. Turn machine on to
speed 2. With machine running, add milk & yeast mixture gradually, and adding
enough of the ½ cup of all purpose flour to make into dough. Knead until dough
clings to dough hook and leaves the sides of the bowl; and the dough becomes
smooth and elastic. Knead for 2 minutes more.
Turn dough out onto a floured board. Sprinkle in
raisins and kneading gently to incorporate. Place dough in an oiled bowl,
turning over to cover dough with oil. Cover with tea towel and let rise in a
warm place for 1 -1 ½ hours, or until doubled.
Punch dough down and turn out onto floured board. Cut
dough into 2 equal portions. Cover and let rest for 25 minutes.
Shape each portion into a loaf and put loaf in a
greased 9 x 5 x3-inch loaf pan. Cover with tea towel and let rise in a warm
place for about 1 hour or until dough has risen to over the rim of the pan.
Preheat oven to 375 degrees F. brush top with egg
wash. Bake 15 minutes; then reduce oven to 350 F and continue baking for 45
minutes more. Cover tops of bread with foil during last 15 minutes if becoming
too brown. Remove from pan and cool on wire-rack.
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