1 tablespoon instant active dry yeast
1-1/2 cups all purpose unbleached white flour
1-1/2 cups whole wheat flour
1/4 cup corn meal
3 teaspoons Lora Brody's Bread Dough Enhancer
1-1/2 teaspoons salt
4 tablespoons non-fat dry milk (optional for a softer textured bread)
2 tablespoons vegetable oil
2 tablespoons black strap molasses
1 cup water (plus additional water if necessary to make a smooth, supple ball after the first few minutes of kneading)
For the Bread Machine: Place all the ingredients in the bread machine. Program for WHOLE WHEAT BREAD and press START.
Food Processor and Stand Mixer: Place the water and 1 teaspoon of the molasses in a 2 cup measure, sprinkle the yeast on top and allow to sit for 5 minutes, stirring only to moisten. The mixture will remain lumpy—this is fine.
For the Mixer: Place the other ingredients in the mixing bowl of a stand mixer fitted with a dough hook. With the machine on low speed dribble in the dissolved yeast and water. Knead for 6-8 minutes, adding more water if necessary to form a smooth supple ball. Cover the bowl with a clean cloth and allow to rest for 20 minutes, then knead again for 5 more minutes. Cover the bowl and allow the dough to rise until double in bulk.
For the Food Processor: Place the dry ingredients, the remaining molasses and the oil in the work bowl of a food processor fitted with a plastic blade. With the processor running, pour the yeast and water mixture through the feed tube and allow to process until a ball forms. If necessary, add more water to make a soft, supple dough. Process for 90 seconds, allow the dough to rest in the covered work bowl for 20 minutes, then process again for another 90 seconds. Remove the dough to an oiled bowl or gallon size zip lock bag and allow to rise until not quite double in bur
To bake: Oil one 8 cup bread pan or 2 smaller pans. Form the dough into either one large, or two smaller loaves, cover with a towel and allow to rise until not quite double in bulk. Preheat the oven to 375 degrees with the rack in the center position. Bake the large loaf for 45 minutes and the small loaves for 30 minutes. Test for doneness by inserting an instant read thermometer. The bread should have an internal temperature of 190—200 degrees. Cool for at least 15 minutes before slicing.
This page created September 1998
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