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Post by Granny Smith on Apr 5, 2008 20:56:50 GMT -5
Outback Bread (Honey Wheat Bushman Bread) contributed by riverwalk
3 packets dry yeast 1 1/2 cup warm water - divided 1 Tbls. sugar 1/2 cup dark molasses 1 Tbls. salt 2 Tbls. vegetable oil 2 cups rye flour 2 1/2 - 3 cups all-purpose flour
-Dissolve yeast in 1/2 cup w arm water; stir in sugar; let stand 6 minutes or until bubbly.
-Combine dissolved yeast, 1 cup warm water, molasses, salt, oil, and rye flour in a large bow l; beat until smooth.
-Work in all-purpose flour until dough is smooth, pliable, and elastic, not sticky.
-Knead dough for 4 minutes.
-Place dough in a large bow l, cover with a damp cloth, and let rise in a warm place until doubled in size.
-Punch dough down.
-Divide and shape dough into 2 large round loaves and place on greased and cornmealdusted cookie sheet.
-Cover dough with a damp cloth and allow to rise in a warm place until doubled in size.
-Bake loaves in a 375 degree oven for 30 minutes, or until crust makes hollow sound when tapped on.
Serve with whipped butter. Bread can be frozen for later use.
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