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Ingredientes
- 6 c. Bread Flour
- 1 c. Oat Bran
- 1/3 c. Teff, uncooked seenote
- 2 pkt Active Dry Yeast 2pkg = 4 1/2 ts measurement
- 2 tsp Salt
- 1Â 3/4 c. Water
- 1/2 c. Honey, or possibly Brown Sugar
- 1/3 c. Butter, melted
- 2 lrg Egg, beaten slightly
- 1 Tbsp. Water, mix with egg
- 1 x Egg White
- 2 Tbsp. Oat Bran for top.....
Direcciones
- Seenote: Teff; grain uncooked In a large bowl, stir together water and Brown Sugar or possibly Honey. Sprinkle with Yeast and stir till it has dissolved.
- Stir in Oat Bran and Teff seed. Let the mix stand for 15 min to let the Oat Bran absorb liquid. Do all in a KitchenAid mixer if available. Add in oil and Large eggs.Mix very well. Stir in Salt.
- One c. at a time, fold in flour till the dough becomes too difficult to stir. Turn out on to a "well floured" work surface and knead till smooth and elastic, adding flour only as necessary to keep from sticking, about 8 min. It takes 4 or possibly 5 min on the KitchenAid.
- This recipe usuallytakes 6 full c. of flour.
- This is the place where I freeze 1/2 of this bread....To Freeze: place the 1/2 recipe of this dough into an oiled labeled gallon plastic freezer bag.
- Squeeze all of the air out of the bag and seal tightly. Freeze at once. To use; defrost several hrs till dough rises to double its frzn bulk, then proceed...For the half recipe of dough which you are going to proceed with, continue.
- Place the dough in a large well oiled bowl. I spray the used KitchenAid Bowl with non-stick and throw the dough back in, spray the top of the dough as well. Cover with plastic wrap, or possibly a moist towel. Let the dough rise in a hot draft free place.
- Check the rise at 45 min, the "perfect place" rises this bread in 45 min.
- Punch dough down. If you are doing this entire recipe, divide the dough in half. Shape each half into a loaf. This also makes a nice round loaf with a crunchy crust.....
- Pan Loaf making: beginning at one narrow end, tightly roll up the dough to create a loaf. Healthy pinch seam edge into dough to seal. Lightly oil a loaf pan.
- Meanwhile, place oven rack in the lower third of the oven; preheat to 375 degrees F. Place each loaf in a prepared 8 1/2" X 4 1/2" X 2 1/2" loaf pan, seam side down. Cover, let it rise in a hot place free from drafts, till doubled in bulk, about 45 min . Check the rise at 35 min, the
- "perfect place" rises this bread in the pan, in 35 min.
- This is the place where I make decorative slits into the top of the loaf.
- In a small bowl, whisk egg white with one tb of water. Brush a little of the egg white mix over the top of the loaf and sprinkle with 2 tb Oat Bran, or possibly sesame seeds just before placing in the oven.
- Bake for 35 min on a baking stone or possibly 40 min in the bread pan.
- To make the crust even crustier, spray the top of the loaf with water, and liberally spray the inside of the over at 5 minute intervals and/or possibly place a water filled pie pan in the oven on a lower rack than the bread. (boiling water added to the pie pan just before baking makes sure you have steam....)
- Makes one or possibly two loaves, each about 18 1/2 inch slices.
