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Early American Bread
Blending grains from the old and new world provides interesting texture and wholesome eating. Makes 2 lb. loaf.
(Traditional Method)
Oven 375º

1-1/4 cups Water
2 Tbsp. Oil
3 Tbsp. Honey
2-1/4 teaspoons SAF® Perfect Rise Active Dry Yeast
2 Tbsp. Wheat Germ

1/4 cup Oat or Wheat Bran
1/4 cup Oatmeal
2 Tbsp. Cornmeal
1 cup Whole Wheat Flour
1-1/2 tsp. Salt
2-1/4 cups Bread Flour
 
ALL RIGHTS RESERVED Copyright © 2000
SAF Perfect Rise Yeast

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Instructions:

Combine yeast, 1 cup bread flour, and other dry ingredients, except whole wheat flour. Heat water and oil to 120º to 130ºF.

Hand-Held Mixer Method Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 4 minutes on medium speed. By hand, stir in whole wheat flour and enough remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional bread flour if necessary.

Stand Mixer Method Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Using dough hook(s), gradually add whole wheat flour and enough remaining bread flour to make a firm dough. Use additional bread flour if necessary. Knead 5 to 7 minutes until smooth and elastic.

ALL RIGHTS RESERVED Copyright © 2000
SAF Perfect Rise Yeast

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RISING, SHAPING, AND BAKING
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.* Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 12- x 6-inch rectangle. Starting with the shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9- x 5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375ºF oven 30 to 40 minutes. Remove from pan; cool on rack.

*Place two fingers into the dough. If the holes remain, the dough is ripe and ready to punch down.

ALL RIGHTS RESERVED Copyright © 2000
SAF Perfect Rise Yeast