Posted on March 16 2012
A hearty bread with a touch of sweetness. A wonderful bread when you want that little something extra in simple loaf.
Use Roller/scraper. Also Blender.
- 2 cups scald milk slightly cooled
- 2/3 cup brown sugar
- 1/3 cup cooking oil
- 1/3 cup raisins
- 2 tsp sugar
- 1/2 cup warm water
- 2 tbsp dry yeast
- 2 1/2 cups flour
- 1 1/2 Tsp. salt
- 1 1/2 cups Rye flour
- 2 3/4 cup whole wheat flour
Cornmeal and milk for baking base and topping.
Place first 4 ingredients in blender. Process till smooth. Stir sugar into warm water in bowl and sprinkle yeast over let sit for 10 minutes and stir gently. Pour Milk mixture into steel bowl and add the yeast. Mix in all purpose flour and salt. Beat for couple minutes till blended. Add the Rye flour and about half of the whole wheat flour. Continue adding more flour till soft dough forms and lets loose of the roller. Continue to knead at about 3:30 on the dial for another 8 minutes. Cover with lid or plastic and allow to rise in a warm place for about 1 1/2 hrs. till double in bulk. Knead gently for another 2 minutes. Divide in half and form into 2 round loaves. Note..If grinding your own flour add a couple tbsp. of wheat gluten for a lighter loaf.
Sprinkle baking pan with cornmeal and arrange loaves on sheet. Cover with tea towel and allow to rise again till double in size. Brush tops with milk and bake in 375 degree oven for about 35 minutes til browned. cook on racks. Slash top if desired just before baking.