Post by ozarkfarmgrammie on Aug 25, 2007 15:30:48 GMT -5
This is from Hodgsdon Mill Blue Ribbon Breads cookbook with a few modifications. I have made several different bread, but this is our current favorite.
Sorghum Cracked Wheat Bread
2 packages (5/16 oz. each) Hodgsdon Mill Active Dry Yeast
1/2 cup warm water 115°
1-1/4 cups boiling water
1/2 cup milk
1 cup Hodgson Mill Cracked Wheat Cereal (modification: I use a 9-grain cracked mix from an Amish store)
1/2 cup sorghum molasses
1/4 cup margarine (dirty word; use butter. could use olive oil)
1-1/2 teaspoons salt
4 cups Hodgson Mill 50/50 flour
1 egg
2 cups Hodgsdon Mill Best for Bread White Flour (I would use their white whole wheat flour if it was available here)
solid shortening to coat 1 large bowl and three loaf pans.
Note: elsewhere in the recipe it refers to two loaves, not three. I make two large loaves, not three.
Add yeast to 1/2 cup warm water and let stand for 10 minutes.
Combine boiling water, milk, cracked wheat mix, molasses, butter and salt. Cool to lukewarm
I pour this into my Kitchenaid mixer bowl and use the dough hook once I start adding the large amounts of flour.....I do no hand kneading.
Stir in 2 cups 50/50 and mix well. To this, add yeast mixture and the egg. Add the remaining 50/50 anbd bread flour and mix to form a soft dough. Turn out and knead 10 minutes by hand or 4 minutes with dough hook.
Put in greased bowl (note: I just pat top and sides of the bowl it is in with olive oil and leave it in the mixer bowl for rising). Cover with a damp cloth and let rise until doubled, about one hour.
Knead down dough. Turn onto a lightly floured surface, Divide in half and let rest 10 minutes. Oil three (I use two) pans. Shape into loaves and put in pans seam side down. Cover with a damp cloth and let rise another hour.
Bake in 375° preheated over 30 to 35 minutes or until top is golden brown. Remove from pans immediately and let cool on racks.
This is so hearty I can just have a slice with butter and call it breakfast.
Sorghum Cracked Wheat Bread
2 packages (5/16 oz. each) Hodgsdon Mill Active Dry Yeast
1/2 cup warm water 115°
1-1/4 cups boiling water
1/2 cup milk
1 cup Hodgson Mill Cracked Wheat Cereal (modification: I use a 9-grain cracked mix from an Amish store)
1/2 cup sorghum molasses
1/4 cup margarine (dirty word; use butter. could use olive oil)
1-1/2 teaspoons salt
4 cups Hodgson Mill 50/50 flour
1 egg
2 cups Hodgsdon Mill Best for Bread White Flour (I would use their white whole wheat flour if it was available here)
solid shortening to coat 1 large bowl and three loaf pans.
Note: elsewhere in the recipe it refers to two loaves, not three. I make two large loaves, not three.
Add yeast to 1/2 cup warm water and let stand for 10 minutes.
Combine boiling water, milk, cracked wheat mix, molasses, butter and salt. Cool to lukewarm
I pour this into my Kitchenaid mixer bowl and use the dough hook once I start adding the large amounts of flour.....I do no hand kneading.
Stir in 2 cups 50/50 and mix well. To this, add yeast mixture and the egg. Add the remaining 50/50 anbd bread flour and mix to form a soft dough. Turn out and knead 10 minutes by hand or 4 minutes with dough hook.
Put in greased bowl (note: I just pat top and sides of the bowl it is in with olive oil and leave it in the mixer bowl for rising). Cover with a damp cloth and let rise until doubled, about one hour.
Knead down dough. Turn onto a lightly floured surface, Divide in half and let rest 10 minutes. Oil three (I use two) pans. Shape into loaves and put in pans seam side down. Cover with a damp cloth and let rise another hour.
Bake in 375° preheated over 30 to 35 minutes or until top is golden brown. Remove from pans immediately and let cool on racks.
This is so hearty I can just have a slice with butter and call it breakfast.