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A wheaty, nutricious, soft crust bread

Dan Erwin <dherwin@soltec.net>
Tue, 14 Sep 1999 18:22:10 -0500
v099.n046.10
Yogurt serves several funcions in this bread. It tenderizes the dough
while reducing the fat needed, holds moisture and extends the shelflife
of bread.


* Exported from MasterCook *

                             COUNTRY HARVEST

Recipe By     :Dan Erwin
Serving Size  : 0     Preparation Time :0:00
Categories    : Yeast Bread

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  water -- warm
  4               cups  whole wheat flour -- preferably stone ground
     1/2           cup  soy flour
     1/2           cup  wheat germ
     1/4           cup  molasses
  1         Tablespoon  salt
     1/3           cup  vanilla or plain yogurt
  1 1/2    Tablespoons  instant yeast -- or 2 T active dry yeast
  2        Tablespoons  shortening -- or margarine or butter
  4               cups  bread flour -- as needed

In mixer bowl, add water, whole wheat flour, wheat germ, soy flour,
molasses, salt, yogurt, instant yeast, bread flour and 3 cups bread
flour.
Mix on speed 2 until ingredients are incorporated. Continue kneading and
add bread flour in small quantities until dough clears bowl. Allow mixer
to knead for a minute or 2.  
Remove dough from bowl , form a ball, and place in a greased bowl,
turning
both to grease all sides.
Allow to rise till doubled
Deflate gently and remove dough from bowl
Divide dough into 4 pieces
Form each unit of dough into a ball and allow to rest for 5 minutes
before
proceding to form loaves.
With each unit, flatten ball, then jelly-roll. Seal seam and press ends 
to form an oval. 
Place dough on a greased cookie sheet or on parchment paper with corn
meal. Place seam side down. Place 3 inches apart. 
Allow to rise till doubled. 
Hothing is needed for a glaze, but egg wash will give it a desirable
appearance.
Bake in a preheated oven  (375 F) for 30 minutes.
Remove from oven and place on a wire rack to cool completly before
wrapping in plastic wrap and freezing. This freezes quite well and
retains
a very good wheatty flavor after a room temperature defrost

Description:
  "yeast bread"
Copyright:
  "none"
Yield:
  "4 freeform loaves"

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Per serving: 4442 Calories (kcal); 58g Total Fat; (11% calories from
fat); 159g Protein; 847g Carbohydrate; 0mg Cholesterol; 6494mg Sodium
Food Exchanges: 53 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
8 Fat; 3 1/2 Other Carbohydrates

NOTES : If using a Kitchen Aid mixer this recipe will require a Heavy
Duty
        (325 w) model or stronger.

         Weight and form of each loaf can be completely individual. I
        personally chose Free-form, but loaf pans could work properly.
By
        weight for an 8 1/2 x 4 1/2 would be recommended at 18 oz.