Home Bread-Bakers v115.n043.2
[Advanced]

Brown Bread (No Knead)

Reggie Dwork <reggie@jeff-and-reggie.com>
Mon, 26 Oct 2015 19:05:39 -0700
v115.n043.2
* Exported from MasterCook *

                           Bread, Brown (No Knead)

Recipe By     :
Serving Size  : 18    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                  Ethnic                          Grains
                  Low Fat                         Posted

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1                cup  cracked wheat bread
    1                cup  boiling water
    2               cups  whole wheat flour -- Edmonds preferred
    2          teaspoons  salt
    2        tablespoons  Edmonds Surebake -- *See Note 1
    1                cup  cold water
    1         tablespoon  golden syrup -- *See Note 2
    1                cup  boiling water
    1                     egg
    3               cups  Bread flour -- Edmonds preferred

New Zealand

*Note 1: If you are in New Zealand (or someplace that you can find 
this product) you can use Surebake which is a combination of active 
dry yeast and bread improvers. Otherwise, use 1 Tbsp active dry yeast instead.

*Note 2: Golden syrup is a light syrup made from cane or beet 
sugar.  You can buy it many places.  You can make it yourself:
https://www.youtube.com/watch?v=ksIHlV9T17U

Combine cracked wheat and boiling water. Set aside for 20 min. Put 
whole wheat flour, salt, and yeast in a bowl and stir together. Add 
cold water and golden syrup, immediately followed by boiling water. 
Stir to a smooth paste and stand 2-3 min. Mix in egg and flour, 
adding the last cup of white flour slowly (more or less than the cup 
may be needed to give a very thick batter which is not quite as stiff 
as a dough). Beat with an electric mixer - med speed for 1-2 min or 
by hand for 3-4 min. Cover and put in a warm place for 15 min. Stir 
well and pour into two 22cm greased loaf tins. Put in a warm place 
until the dough doubes in volume. Bake at 200C for 35 min or until 
the loaf sound hollow when tapped on base of bread. If loaf is 
browning too quickly cover with foil.

Make 2 loaves.
Approx 9 slices each

Source:
    "Edmonds Sure To Rise Cookery Book, Part of New Zealand's 
Heritage Since 1879"
S(Internet address):
    ""
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 173 Calories; 2g Fat (7.7% 
calories from fat); 7g Protein; 34g Carbohydrate; 3g Dietary Fiber; 
12mg Cholesterol; 315mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean 
Meat; 0 Fat; 0 Other Carbohydrates.