Peasant bread
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Peasant bread
  Bread  
Last updated 6/12/2012 12:50:03 AM. Recipe ID 11547. Report a problem with this recipe.
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      Title: Peasant bread
 Categories: Breads
      Yield: 2 Servings
 
      3    To 3 1/2 cups all-purpose
           -flour
      2 pk Active dry yeast
  1 3/4 c  Water
    1/4 c  Dark molasses
      2 tb Cooking oil
      2 ts Salt
  1 1/2 c  Rye flour
    1/2 c  Whole bran cereal
    1/3 c  Yellow cornmeal
      1 tb Caraway seed
 
  In a large mixer bowl combine 2 cups of the all-purpose flour and the
  yeast. In saucepan heat water, molasses, oil, and salt just till warm
  (115 to 120 degrees); stir constantly. Add to flour mixture. beat at
  low speed of electric mixer 1/2 minute, scraping bowl. Beat 3 minutes
  at high speed. Stir in rye flour, bran, cornmeal, caraway, and as
  much remaining all-purpose flour as you can mix in with a spoon. Turn
  out onto lightly floured surface. Knead in enough remaining
  all-purpose flour to make a moderately stiff dough that is smooth and
  elastic (6 to 8 minutes total). Shape into a ball.  Place in a
  greased bowl; turn once to grease surface. Cover; let rise in a warm
  place till double (1 to 1 1/4 hours).
  
  Punch down; turn out onto floured surface.  Divide in half. Cover;
  let rest 10 minutes. Shape into 2 loaves; place in 2 greased 8x4x2"
  loaf pans. Cover; let rise till nearly double (30 to 45 minutes).
  Bake in a 375 degree oven 35 to 40 minutes or till the bread is done.
  Cool on wire rack. Makes 2 loaves, or
       36    servings.
  
  From:  The Dieters Cookbook, courtesy Debbie Carlson - Cooking Echo
 




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Recipe ID 11547 (Apr 03, 2005)

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