Myrtle allen's brown bread
1 Loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Warm water (approx) |
| 3 | tablespoons | Molasses |
| 1 | pack | Active dry yeast OR 1 tbsp. |
| 3½ | cup | Whole wheat flour |
| ¼ | cup | Wheat germ |
| 2 | teaspoons | Salt |
| 1 | tablespoon | Sesame seeds |
Directions
Cut 13 x 8-inch piece of parchment paper; make 3-inch slash into each corner. Fit into greased 9 x 5-inch loaf pan and trim excess paper. Set aside.
In small bowl, combine 1 cup of the water with molasses; sprinkle in yeast. Let stand for 5 - 10 minutes or until frothy.
In large bowl, combine flour, wheat germ and salt. Using wooden spoon, beat in yeast mixture and enough of the remaining water to make sticky dough. In bowl, work with hands for 30 seconds.
Transfer dough to prepared pan. Sprinkle with sesame seeds. Cover with a tea towel and let rise in a warm place for about 20 minutes or just until dough reaches top of pan. Bake in 400 degrees F. oven for 50 - 60 minutes or until browned and loaf sounds hollow when tapped on the bottom. Remove from pan and peel off paper. Turn upside down and return to turned-off oven for 20 minutes. Let cool completely on rack. Makes 1 loaf.
Source: Canadian Living's Food Magazine Vol⅒/#2 From the collection of Karen Deck
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