Author :: Mrs Liz
Category :: Breads & Sandwiches & Wraps
Ingredients ::
- 1 cup warm water (105 degrees to 115 degrees)
- 1 package active dry yeast
- 1 Tablespoon honey
- 4 cups unsifted all purpose flour (approximately)
- 2 cups buttermilk
- 1 Tablespoon salt
- 1 cup wheat germ
- 2-1/2 cups stone-ground dark rye flour
- 1 egg white, slightly beaten with 1 teaspoon water
- 3 Tablespoons rolled oats
Makes: 2 loaves
Prep time: 1 hour
Rising time: 2-1/2 hours
Baking time: 40 to 45 minutes.
Tip:
Loaves will have a better shape if you bake them in pans slightly smaller than standard - about 8-1/2 by 4-1/2 inches.
Place warm water in a large bowl; stir in yeast and honey, then 1 cup of all purpose flour. Let stand in warm place until bubbly, 20 to 25 minutes.
Mix in buttermilk and salt. Add 2-1/2 cups more of all purpose flour. Mix to blend, then beat until smooth.
Stir in wheat germ and rye flour to make a stiff dough. Turn out on a floured surface and knead until dough is springy, kneading in more all purpose flour, if necessary. Place dough in greased bowl. Cover and let rise in warm place until doubled, about 1-1/2 hours.
Punch dough down, let rest 5 minutes. Divide in half. Shape each half into a loaf and place in a greased loaf pan. Let rise until doubled, about 45 minutes.
Brush lightly with egg white mixture; sprinkle each loaf with 1-1/2 Tablespoons of rolled oats. Bake at 350 degrees until loaves are well browned and sound hollow when tapped, 40 to 45 minutes.
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