Magazine article Sunset

Hearty Loaves with Simple Surprises

Magazine article Sunset

Hearty Loaves with Simple Surprises

Article excerpt

Nuts and raisins, cereal, and sauerkraut make them taste even better

COMBINING FLOURS and flavorful additions gives character to these wholesome breads. Wrap airtight and store up to four days, or freeze.

Extra Whole-wheat Bread

2 packages active dry yeast 1 1/2 cups warm water (110 [degrees]) 2 tablespoons sugar 3/4 cup milk 1/3 cup each molasses and salad oil 4 cups whole-wheat flour About 1 1/2 cups all-purpose flour 1 cup finely crushed shredded whole-wheat cereal biscuits 1/2 cup dried potato flakes 1 1/2 teaspoons salt

In a large bowl, combine yeast, water, and sugar; let stand until bubbling, about 10 minutes. Stir in milk, molasses, and oil.

Stir together whole-wheat flour, 1 1/2 cups all-purpose flour, shredded wheat, potato flakes, and salt. Add 4 cups flour mixture to yeast. With an electric mixer, beat on low speed until moistened; then beat on medium speed until stretchy, about 4 minutes. Stir in remaining flour.

If using a dough hook, beat on high speed until dough pulls cleanly from bowl, 5 to 8 minutes; if dough still sticks, add all-purpose flour, 1 tablespoon at a time, until dough pulls free.

If kneading by hand, knead dough on a lightly floured board until smooth and elastic, about 10 minutes. Add all-purpose flour as required to prevent sticking. Place in an oiled bowl.

Cover dough with plastic wrap; let rise in a warm place until doubled, about 1 1/2 hours. Knead on a lightly floured board. Halve dough; shape into 2 loaves. Place each in an oiled 5- by 9-inch loaf pan. Cover lightly; let rise in a warm place until almost doubled, about 45 minutes.

Bake in a 350 [degrees] oven until loaves are a rich brown, 40 to 45 minutes. Invert onto racks. Makes 2 loaves, 1 3/4 pounds each.--Mary Ann Fransen, Chandler, Arizona

Per ounce: 66 cal. (22 percent from fat); 1.8 g protein; 1.6 g fat (0.3 g sat.); 12 g carbo.; 61 mg sodium; 0.4 mg chol.

Whole-wheat Molasses Nut Loaf

1 cup chopped pecans 1 cup dark molasses 3/4 cup milk 1/2 cup water 2 tablespoons firmly packed dark brown sugar 2 cups whole-wheat flour 1 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup raisins

In an 8- to 9-inch-wide pan, bake nuts in a 325 [degrees] oven until golden under skin, about 10 minutes; set aside. …

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