Crunchy Farmhouse Bread
A Canadian Living Recipe
1/2 tsp. Granulated Sugar
1 cup Warm Water
2 tsps. Active dry yeast
2 tbsps. Liquid honey
2 tbsps. Butter, melted
1 Egg, beaten
2 1/2 cup All Purpose flour (approx.)
3/4 cup Whole Wheat Flour
1/4 cup Quick-cooking Rolled Oats
1/4 cup Each, Cornmeal and Natural Bran
1/4 cup Millet or Sesame Seeds
1 tsp. Salt
In large bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy. Whisk in honey, butter and egg. With wooden spoon, stir in 2 cups of the flour, whole wheat flour,oats, cornmeal, bran, millet and salt until smooth. Gradually stir in enough of the remaining flour to form slightly sticky dough.
Turn out onto floured surface; knead for 8 to 10 minutes or until smooth and elastic, dusting with as much of the remaining flour as necessary to prevent sticking. Place in a greased bowl, turning to grease all over. Cover with plastic wrap and let rise in warm draft-free place until doubled in bulk, 1 1/2 hours.
Punch down dough; turn out onto lightly floured surface. Knead into round loaf, stretching dough down all around and pinching underneath to shape. Dust top with flour; place on greased baking sheet. Cover with clean towel; let rise until doubled in bulk, 45 to 60 minutes.
Using serrated knife, slash shallow grid pattern on top of loaf. bake in centre of 375˚F oven for 45 minutes or until golden brown and loaf sounds hollow when tapped on bottom. Remove from pan; let cool on rack.
Makes 1 loaf, 24 slices.
A Canadian Living Recipe
1/2 tsp. Granulated Sugar
1 cup Warm Water
2 tsps. Active dry yeast
2 tbsps. Liquid honey
2 tbsps. Butter, melted
1 Egg, beaten
2 1/2 cup All Purpose flour (approx.)
3/4 cup Whole Wheat Flour
1/4 cup Quick-cooking Rolled Oats
1/4 cup Each, Cornmeal and Natural Bran
1/4 cup Millet or Sesame Seeds
1 tsp. Salt
In large bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy. Whisk in honey, butter and egg. With wooden spoon, stir in 2 cups of the flour, whole wheat flour,oats, cornmeal, bran, millet and salt until smooth. Gradually stir in enough of the remaining flour to form slightly sticky dough.
Turn out onto floured surface; knead for 8 to 10 minutes or until smooth and elastic, dusting with as much of the remaining flour as necessary to prevent sticking. Place in a greased bowl, turning to grease all over. Cover with plastic wrap and let rise in warm draft-free place until doubled in bulk, 1 1/2 hours.
Punch down dough; turn out onto lightly floured surface. Knead into round loaf, stretching dough down all around and pinching underneath to shape. Dust top with flour; place on greased baking sheet. Cover with clean towel; let rise until doubled in bulk, 45 to 60 minutes.
Using serrated knife, slash shallow grid pattern on top of loaf. bake in centre of 375˚F oven for 45 minutes or until golden brown and loaf sounds hollow when tapped on bottom. Remove from pan; let cool on rack.
Makes 1 loaf, 24 slices.