Monastery of angels brown bread

2 servings

Ingredients

Quantity Ingredient
2 cups Lukewarm water
3 tablespoons Brown or raw sugar
2 tablespoons Shortening
1 tablespoon Salt
3 tablespoons Carob powder
2½ tablespoon Sesame seeds
1 pack Dry yeast
5⅓ cup Whole wheat flour
⅓ cup Instant nonfat milk powder;+
1½ teaspoon Instant nonfat milk powder

Directions

Combine 1 cup water with brown sugar, shortening, salt, carob powder and sesame seeds in mixing bowl. Stir with spoon or whip until mixture is just blended. Place yeast in remaining 1 cup water and let stand to dissolve. Mix flour with instant milk powder. Reserve 1 cup.

Combine remaining flour mixture with sugar mixture and add yeast mixture. Mix on low speed until ingredients are well incorporated, then turn speed to medium and beat 4 to 5 minutes. If necessary, add reserved flour gradually. Flour mixture should leave sides of bowl.

Cover bowl with clean cloth, then cover with plastic wrap to speed rising. Let rise 1½ hours until doubled in bulk. Punch dough down and let rise again, 20 to 30 minutes. Divide dough in halves, shape into loaves and place in 2 greased 8- x 4-inch loaf pans, or shape into rounds on greased baking sheets. Let rest 15 minutes. Bake at 375F 40 minutes. Makes 2 loaves

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