Prep 0 mins
Cook 3 hrs
This crusty bread has a very rough texture - both the crust and the body of the bread itself. I'm not sure if its a product of the "rolling" step, or simply the ingredients, but this recipe produces a very dense, filling bread. I am very much a novice bread maker, and I managed not to screw it up! The molasses does not add a sweet taste, more of a very slight tang. Next time, I'll dust the loaf with oats before baking. I have also successfully substituted cornmeal for the wheat germ. Found in Prize Winning Recipes.
- 5 cups all-purpose flour
- 1⁄2 ounce yeast (2 packages)
- 1 cup oatmeal
- 1⁄3 cup wheat germ
- 1⁄2 cup all-bran cereal
- 1 tablespoon salt
- 2 cups water
- 1⁄2 cup molasses
- 2 tablespoons butter
- In mixing bowl, combine 2 cups of the flour, yeast, oatmeal, wheat germ, bran cereal and salt. Mix well.
- In saucepan, heat water, molasses and butter until warm (butter does not need to melt). Add this to the flour mixture.
- Blend at low speed until moistened, beat 3 minutes at medium speed.
- By hand, gradually stir in remaining flour to make a firm dough. Knead on floured surface until smooth and elastic (5 minutes or so).
- Place in greased bowl, turning to grease top. Cover. Let rise in warm place until doubled (about 1 hour).
- Punch down dough. Divide into two parts. On lightly floured surface, roll each half into roughly a 14" x 7" 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" loaf pans. Cover and let rise until doubled (about 1 hour).
- Bake in an oven preheated to 375 F for 35-40 minutes, or until golden brown and loaves sound hollow when tapped.