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

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