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Receta Monk's Bread

Name: Monk's Bread
Ingredients: 1 1/2 lb. loaf; 1 c. hot water; 4 Tbsp. nonfat dry lowfat milk pwdr; 1 1/4 tsp salt; 3 Tbsp. vegetable oil; 3 Tbsp. honey; 1/4 c. barley flour; 1/4 c. rye flour; 1/4 c. millet flour; 2 Tbsp. corn meal; 2 c. bread flour; 1 Tbsp. bread enhancer; 1 1/2 tsp SAF instant yeast or possibly 2 1/4 tsp active dry yeast

de Global Cookbook

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Ingredientes

Â Â 1 1/2 lb. loaf
1 c. hot water
4 Tbsp. nonfat dry lowfat milk pwdr
1Â 1/4 tsp salt
3 Tbsp. vegetable oil
3 Tbsp. honey
1/4 c. barley flour
1/4 c. rye flour
1/4 c. millet flour
2 Tbsp. corn meal
2 c. bread flour
1 Tbsp. bread enhancer
1Â 1/2 tsp SAF instant yeast or possibly 2 1/4 tsp active dry yeast

Direcciones

Use DOUGH cycle. Dough should ball and not be sticky at all. Remove dough from machine BEFORE rising starts to a greased and covered bowl to rise.
Shape loaf and place in greased 9x5 pan. Bake at 325 F for 25-30 min. Loaf should reach 200F internally.
* You may need more bread flour than this. You may also try using less liquid at first. Just have it nearby if you need it during the mix cycle.
This loaf won't bake properly in the ABM. Do not let rise in it for the same reason. If you do, expect a rather gooey doorstop.
"Original Ratios":1 Lb. Loaf1 C. White Bread flour1/4 C. Barley flour1/4 C. Millet flour1/4 C. Rye flour1/4 C. Corn meal
1 1/2 Lb. loaf1 1/2 C. White Bread flour3/8 C. Barley flour3/8 C. Millet flour3/8 C. Rye flour3/8 C. Corn meal
3/8 c. is a quarter c. plus two Tbsp..
Following these in ABM makes a very heavy, gummy loaf. Corn meal is the likely culprit.