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Prep Time: 180 Minutes Cook Time: 35 Minutes |
Ready In: 215 Minutes Servings: 24 |
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Marilyn Martell's recipe from State Fair Recipes. Ingredients:
2 cups water |
1/3 cup oil |
1/4 cup honey |
1/4 cup brown sugar |
1/4 cup raisins |
2 (1/4 ounce) packets yeast or 3 teaspoons yeast |
1/4 cup warm water |
1 tablespoon honey |
2 1/2 cups flour |
3 cups whole wheat flour |
1 1/2 cups rye flour |
1/2 cup powdered milk |
1 1/2 teaspoons salt |
1/4 cup cornmeal |
melted butter |
Directions:
1. In blender, put 2 cups water, oil, honey, brown sugar and raisins.
2. Liquefy that puppy.
3. Proof yeast with 1/4 cup water and 1 tablespoon honey.
4. Combine 1 cup flour, 2 cups whole wheat, 1 cup rye, milk and salt.
5. Add liquid mixture and yeast mixture.
6. Beat for 2 minutes.
7. Gradually add rest of flour till it pulls away from sides of bowl.
8. Turn out onto floured board and knead until smooth and elastic.
9. Add flour as needed.
10. Grease large bowl and put dough inches.
11. Let rise until doubled, about 1 1/2 hours.
12. Punch down dough; divide in 4 pieces.
13. Cover and let rest 10 minutes.
14. Sprinkle 2 baking sheets with cornmeal.
15. Shape the 4 pieces into loafs; cover and let rise until doubled, 60 minutes.
16. Preheat oven to 375°.
17. Bake for 35 minutes or crust is browned.
18. Brush with butter.
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