Ileens Brown Bread

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Ileens Brown Bread Ingredients

1 qt Warm water	1/2 c Oil
6 tb Instant potato flakes	1/2 c Molasses
6 c Stone-ground whole wheat	1 tb Salt
Flour	3 lg Eggs, beaten
4 c Stone-ground rye flour	1 Egg mixed with 1 tbsp water
2 c Steel-cut oatmeal	For glaze
2 pk Active dry yeast	Sesame seeds or wheat germ

Instructions for Ileens Brown Bread

Combine the flours & oatmeal. Set aside. Whisk together potato flakes in warm water. Add yeast, stirring until dissolved. Add the oil, molasses & salt. Beat in 4 cups of the flour mixture until smooth. Cover & let proof 20 -30 minutes or til light & bubbly. Stir down the sponge & add the eggs. Gradually add sufficient flour mixture to make a soft, workable dough that pulls away from the sides of the bowl. Turn out onto a floured surface & knead 8 - 10 minutes until smooth & resilient. Place the dough in a warm, buttered bowl, turning to coat the top. Cover loosely with plastic wrap & a towel and let rise until doubled, about 1 - 1 1/2 hours. Punch down the dough & turn out onto a floured surface. Divide into 4 equal portions. Knead each piece, cover & let rest 10 - 15 minutes. Butter four 8 1/2" loaf pans. Form the dough into loaves & place in the pans. Cover & let rise until just curved over tops of pans, about 30 -40 minutes. Brush the loaves with the glaze & sprinkle with seeds or wheat germ. Bake at 350 degrees for 45 minutes. Let cool on wire racks. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: GrainsCuisine: Uncategorized

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