Esta es una exhibición prevé de cómo se va ver la receta de 'Whole Grain Buttermilk Bread' imprimido.

Receta Whole Grain Buttermilk Bread
by CookEatShare Cookbook

Whole Grain Buttermilk Bread
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 1 c. hot water
  • 1 tbsp. honey
  • 2 c. buttermilk
  • 2 1/2 c. rye flour
  • 3 tbsp. rolled oats
  • 1 pkg. active dry yeast
  • 4 c. unsifted all purpose flour
  • 1 tbsp. salt
  • 1 c. wheat germ
  • 1 egg white, slightly beaten with 1 teaspoon water

Direcciones

  1. Place hot water in large bowl; stir in yeast and honey, then 1 c. all purpose flour. Let stand in hot place till bubbly, 20 to 25 min. Fold in buttermilk and salt. Add in 2 1/2 c. flour. Mix to blend, then beat till smooth. Stir in wheat germ and rye flour to make a stiff dough. Turn out onto floured surface and knead till dough is springy, kneading in more flour if necessary. Place dough in greased bowl. Cover and let rise till doubled, about 1 1/2 hrs.
  2. Punch dough down, let rest 5 min. Divide in half. Shape each half into a loaf and place in a greased 9"x5" loaf pan. Let rise till doubled, about 45 min. Brush lightly with egg white mix; sprinkle each loaf with 1 1/2 Tbsp. rolled oats. Bake at 350 degrees till loaves are well browned and sound hollow when tapped, 40 to 45 min.