A couple weeks ago I posted this recipe. Since then I have taken note
that there was an incorrection in the ingredients. The previous post for
soy flour should have been 1/4 C, NOT 1/2 cup.
The corrected recipe is listed below.
Dan Erwin
* Exported from MasterCook *
COUNTRY HARVEST
Recipe By :Dan Erwin
Serving Size : 0 Preparation Time :0:00
Categories : Yeast Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups water -- warm
4 cups whole wheat flour -- preferably stone ground
1/4 cup soy flour
1/2 cup wheat germ
1/4 cup molasses
1 Tablespoon salt
1/3 cup vanilla or plain yogurt
1 1/2 Tablespoons instant yeast -- or 2 T active dry yeast
2 Tablespoons shortening -- or margarine or butter
4 cups bread flour -- as needed
In mixer bowl, add water, whole wheat flour, wheat germ, soy flour,
molasses, salt, yogurt, instant yeast, bread flour and 3 cups bread
flour.
Mix on speed 2 until ingredients are incorporated. Continue kneading and
add bread flour in small quantities until dough clears bowl. Allow mixer
to knead for a minute or 2.
Remove dough from bowl , form a ball, and place in a greased bowl,
turning
both to grease all sides.
Allow to rise till doubled
Deflate gently and remove dough from bowl
Divide dough into 4 pieces
Form each unit of dough into a ball and allow to rest for 5 minutes
before
proceding to form loaves.
With each unit, flatten ball, then jelly-roll. Seal seam and press ends
to form an oval.
Place dough on a greased cookie sheet or on parchment paper with corn
meal. Place seam side down. Place 3 inches apart.
Allow to rise till doubled.
Hothing is needed for a glaze, but egg wash will give it a desirable
appearance.
Bake in a preheated oven (375 F) for 30 minutes.
Remove from oven and place on a wire rack to cool completly before
wrapping in plastic wrap and freezing. This freezes quite well and
retains
a very good wheatty flavor after a room temperature defrost
Description:
"yeast bread"
Copyright:
"none"
Yield:
"4 freeform loaves"
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Per serving: 4350 Calories (kcal); 54g Total Fat; (10% calories from
fat); 152g Protein; 839g Carbohydrate; 0mg Cholesterol; 6491mg Sodium
Food Exchanges: 52 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit;
7 1/2 Fat; 3 1/2 Other Carbohydrates
NOTES : If using a Kitchen Aid mixer this recipe will require a Heavy
Duty
(325 w) model or stronger.
Weight and form of each loaf can be completely individual. I
personally chose Free-form, but loaf pans could work properly.
By
weight for an 8 1/2 x 4 1/2 would be recommended at 18 oz.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0