*  Exported from  MasterCook  *
 
                               PEASANT BREAD
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    To 3 1/2 cups all-purpose
                         -flour
    2       pk           Active dry yeast
    1 3/4   c            Water
      1/4   c            Dark molasses
    2       tb           Cooking oil
    2       ts           Salt
    1 1/2   c            Rye flour
      1/2   c            Whole bran cereal
      1/3   c            Yellow cornmeal
    1       tb           Caraway seed
 
   In a large mixer bowl combine 2 cups of the all-purpose flour and the
   yeast. In saucepan heat water, molasses, oil, and salt just till warm (115
   to 120 degrees); stir constantly. Add to flour mixture. beat at low speed
   of electric mixer 1/2 minute, scraping bowl. Beat 3 minutes at high speed.
   Stir in rye flour, bran, cornmeal, caraway, and as much remaining
   all-purpose flour as you can mix in with a spoon. Turn out onto lightly
   floured surface. Knead in enough remaining all-purpose flour to make a
   moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
   Shape into a ball.  Place in a greased bowl; turn once to grease surface.
   Cover; let rise in a warm place till double (1 to 1 1/4 hours).
   
   Punch down; turn out onto floured surface.  Divide in half.  Cover; let
   rest 10 minutes. Shape into 2 loaves; place in 2 greased 8x4x2 loaf pans.
   Cover; let rise till nearly double (30 to 45 minutes). Bake in a 375 degree
   oven 35 to 40 minutes or till the bread is done. Cool on wire rack. Makes 2
   loaves, or 36 servings.
   
   From:  The Dieters Cookbook, courtesy Debbie Carlson - Cooking Echo
  
 
 
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