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Prep Time: 120 Minutes Cook Time: 60 Minutes |
Ready In: 180 Minutes Servings: 6 |
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found this recipe after a search for a Milton's-type multi grained bread and wanted to see if the nutritional information compared Ingredients:
4 cups whole wheat flour |
2 cups rye flour |
2 tablespoons vital wheat gluten |
4 tablespoons butter |
6 tablespoons light brown sugar |
3 teaspoons salt |
2 eggs (or water, to equal 2 c. eggs can be left out, they don't change the taste too much, but i add them f) |
4 teaspoons active dry yeast (perhaps it may be a little too much, but has given a nice rise every time i used 4 tsp.) |
Directions:
1. Knead for 8 minutes. Let rise in the oven (turned off) with a pan of hot boiling water on the bottom for ~60-65 minutes. Portion it into two even loaves (I use a scale), shape them to fit a lightly oiled loaf pan. Boil some more water and replace the water in the oven and let the loaves rise for ~45 minutes, then bake at 375F for 30 minutes. If you want a lighter crust, wrap aluminum foil over the loaf pans after about 20 minutes of baking.
2. Or of course, skip all that and use a bread machine (you might want to halve the recipe though).
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