Miller Hollow Bread
From "The Bread Book, a Baker's Almanac" by Ellen Foscue Johnson - an excellent bread book IMO. Here is the bread I seem to be making the most right now.
Miller Hollow Bread
2 cups milk
3 TBSP butter, oil or bacon grease
1 TBSP salt (if using bacon grease, reduce salt to 2 tsp)
2/3 cup maple syrup (or honey if you don't have maple syrup)
2 TBSP blackstrap molasses
2 TBSP dry yeast
1/2 cup warm water
1/2 tsp honey or sugar
4 cups unbleached white flower
1/2 cup sunflower kernels
1/4 cup wheat germ
1/4 cup bran flakes
1/2 cup rye flour, preferably stone-ground
About 3 cups whole wheat flour, preferably stone-ground
1) In a saucepan scald the milk. Add the butter (or oil or bacon grease), salt, maple syrup and blackstrap molasses. Stir to mix. Cool to room temperature.
2) In a large mixing bowl, dissolve the yeast in the warm water with the sugar or honey. While frothy, add the milk mixture and white flour. Beat 2 minutes with a mixer, or at 200 strokes by hand.
3) Mix in the sunflower kernels, wheat germ, bran, and rye flour. Gradually add the whole wheat flour until the dough clings together and leaves the sides of the bowl.
4) Turn the dough out onto a floured surface and knead until smooth and elastic adding a bit more whole wheat flour if the dough remains sticky (about 10 minutes of kneading).
5) Put the dough in a buttered bowl, turn to coat all sides, cover with a damp towel and let rise until it has doubled in bulk.
6) Punch the dough down, turn out onto a lightly floured surface, knead a few times to press out the bubbles, cut into three equal pieces, cover and with the towel and left rest for 10 minutes.
7) Shape the pieces into loaves and place in three medium-sized greased loaf pans. Brush the tops with melted butter. Cover with a towel and let rise again until almost doubled. Preheat the over to 350. Bake for 35 to 40 minutes, or until the bottom sound hollow when tapped. Remove to rack to cool.
Makes three medium loaves
DELICIOUS!
Miller Hollow Bread
2 cups milk
3 TBSP butter, oil or bacon grease
1 TBSP salt (if using bacon grease, reduce salt to 2 tsp)
2/3 cup maple syrup (or honey if you don't have maple syrup)
2 TBSP blackstrap molasses
2 TBSP dry yeast
1/2 cup warm water
1/2 tsp honey or sugar
4 cups unbleached white flower
1/2 cup sunflower kernels
1/4 cup wheat germ
1/4 cup bran flakes
1/2 cup rye flour, preferably stone-ground
About 3 cups whole wheat flour, preferably stone-ground
1) In a saucepan scald the milk. Add the butter (or oil or bacon grease), salt, maple syrup and blackstrap molasses. Stir to mix. Cool to room temperature.
2) In a large mixing bowl, dissolve the yeast in the warm water with the sugar or honey. While frothy, add the milk mixture and white flour. Beat 2 minutes with a mixer, or at 200 strokes by hand.
3) Mix in the sunflower kernels, wheat germ, bran, and rye flour. Gradually add the whole wheat flour until the dough clings together and leaves the sides of the bowl.
4) Turn the dough out onto a floured surface and knead until smooth and elastic adding a bit more whole wheat flour if the dough remains sticky (about 10 minutes of kneading).
5) Put the dough in a buttered bowl, turn to coat all sides, cover with a damp towel and let rise until it has doubled in bulk.
6) Punch the dough down, turn out onto a lightly floured surface, knead a few times to press out the bubbles, cut into three equal pieces, cover and with the towel and left rest for 10 minutes.
7) Shape the pieces into loaves and place in three medium-sized greased loaf pans. Brush the tops with melted butter. Cover with a towel and let rise again until almost doubled. Preheat the over to 350. Bake for 35 to 40 minutes, or until the bottom sound hollow when tapped. Remove to rack to cool.
Makes three medium loaves
DELICIOUS!