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Ingredients
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1
package active dry yeast
¼ cup plus 2 tbsp. lukewarm water
½ cup milk
1½ tbsp. butter
¼ cup honey
1½ tsp. salt
1/8 tsp. allspice
¼ cup Wolff's coarse kasha, uncooked
¼ wheat germ (toasted)
2-3 cups unbleached bread flour
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Method |
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Dissolve
yeast in lukewarm water. Heat milk until warm; stir in butter and
honey; cool to lukewarm. In mixing bowl, combine yeast and milk mixture;
add kasha, salt, allspice, wheat germ and 1 cup flour. Beat by hand
or mixer until a firm dough is formed (adding too much flour will
result in a dry, heavy loaf). Turn dough out onto floured board and
knead until it is smooth and elastic, adding small amounts of flour
to offset stickiness, if necessary. Place dough in oiled bowl or pan;
cover and let rise in warm place until doubled in bulk (about 60-90
minutes). Then punch dough down and shape into a loaf (either a round
loaf, or in a pan). Cover loaf lightly and let rise again until almost
doubled, about 30 minutes. Bake in preheated 375°F oven for 30-40
minutes, or until loaf sounds hollow when tapped. Cool bread in pan
10 minutes, then turn out onto rack to finish cooling. This recipe
makes 1 large loaf and can be easily doubled. |
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