Wheat-berry bread - country living
1 loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Warm water (105' to 115'F) |
| 1 | pack | Active dry yeast |
| ⅓ | cup | Sugar |
| 2 | cups | Unsifted bread flour |
| 1 | To 1 1/2 C whole-wheat flour | |
| 1 | cup | Plus 2 t rolled wheat kernels (or wheat flakes) |
| 1½ | teaspoon | Salt |
| 2 | tablespoons | Vegetable oil |
| 1 | Large egg | |
| 1 | tablespoon | Water |
Directions
1. In small bowl, combine ¼ C water, the yeast, and 1 t of the sugar; stir to dissolve yeast. Let stand until foamy- about 5 minutes.
2. In large bowl, preferably of heavy-duty electric mixer, combine bread flour, 1 C whole-wheat flour, 1 C rolled wheat, the salt, and remaining sugar. Add remaining 1¼ C water, the oil, and yeast mixture. With spoon or dough hook of mixer, stir until a soft dough forms.
3. Turn dough out onto floured surface. Knead dough, adding as much of remaining whole-wheat flour as necessary to prevent stickiness, until smooth and elastic-about 5 minutes.
4. Wash, dry, and oil mixing bowl. Place dough in oiled bowl, turning to bring oiled side up. Cover with clean cloth; let dough rise in warm place, away from drafts, until double in size-about 1 hour.
5. Generously grease 8 ½- by 4 ½-inch loaf pan. On floured surface, pat dough into an 9-inch loaf and fit into greased loaf pan.
Cover with clean cloth and let rise 45 minutes.
6. Heat oven to 350'F. In small bowl, beat together egg and 1 T water.
Brush top of bread with egg mixture and sprinkle with remaining 2 t rolled wheat. Bake 55 to 60 minutes or until bread is well browned and sounds hollow when tapped on top. Remove bread from pan; cool on wire rack at least 20 minutes before serving.
Country Living/Jan/94 Scanned & fixed by DP and GG