Peasant Bread
A hearty bread, wonderful with soup. Try it toasted with peanut butter or almond butter. Soooo good!
Makes 1 loaf
(Traditional Method)
Oven 375º
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Ingredients
1 1/4 cups Water
1 Tbsp. Olive oil
3 Tbsp. Molasses
1 1/2 tsp Salt
1/4 cup Bran flakes
1/4 cup Cracked Wheat Cereal
2 Tbsp. Poppy Seeds
1 Tbsp Flax Seeds
1/2 cup Walnut pieces
1 Tbsp. Vital Wheat Gluten
1/4 cup Rye Flour
2 3/4 cups Bread Flour
1 1/2 tsp. SAF® Perfect Rise Yeast
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Combine yeast, 1-1/2 cups bread flour, salt, and vital wheat gluten; mix well. Heat water and oil to 120º to 130ºF; add to flour mixture. Blend at low speed; beat 3 minutes at medium speed. By hand, gradually stir in rye flour, bran flakes, cracked wheat cereal, poppy seeds, flax seeds, walnuts pieces and enough remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl; turn to grease top. Cover; let rise until dough tests ripe.
Shaping, Rising and Baking
Punch down dough to remove air bubbles. On a lightly floured surface shape dough into a boule (a large round loaf). Place on greased baking pan. Cover; let rise until indentation remains when lightly touched. With a sharp knife, make several slits in top of boule making your own design. Bake in a 375ºF preheated oven for 30 to 35 minutes longer until browned and loaves sound hollow when tapped. Bread is thoroughly baked when its internal temperature tests 190ºF. Remove from pan; cool on rack.
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