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Receta Ileen's Brown Bread

by Global Cookbook

Ingredientes

1 quart Hot water 6 Tbsp. Instant potato flakes 6 c. Stone-grnd whole wheat Flour 4 c. Stone-grnd rye flour 2 c. Steel-cut oatmeal 2 pkt Active dry yeast

1/2 c. Oil 1/2 c. Molasses 1 Tbsp. Salt 3 lrg Large eggs, beaten 1 x Egg mixed with 1 tbsp water For glaze Sesame seeds or possibly wheat germ

Direcciones

1. Combine the flours & oatmeal. Set aside. Whisk together potato flakes in hot water. Add in yeast, stirring till dissolved. Add in the oil, molasses & salt. Beat in 4 c. of the flour mix till smooth. Cover & let proof 20 -30 min or possibly til light & bubbly. Stir down the sponge & add in the Large eggs.
2. Gradually add in sufficient flour mix to make a soft, workable dough which pulls away from the sides of the bowl. Turn out onto a floured surface & knead 8 - 10 min till smooth & resilient. Place the dough in a hot, buttered bowl, turning to coat the top. Cover loosely with plastic wrap & a towel and let rise till doubled, about 1 - 1 1/2 hrs.
3. Punch down the dough & turn out onto a floured surface. Divide into 4 equal portions. Knead each piece, cover & let rest 10 - 15 min. Butter four 8 1/2" loaf pans. Form the dough into loaves & place in the pans. Cover & let rise till just curved over tops of pans, about 30 -40 min. Brush the loaves with the glaze & sprinkle with seeds or possibly wheat germ.
4. Bake at 350 degrees for 45 min. Let cold on wire racks.

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