Recipe by Chef Schellies
This is one of the first bread recipes that I ever tried. It has some seriously weird ingredients, but it is so good and has never failed me. Don't be scared by the fairly lengthy instructions. This bread really is pretty easy to make and is absolutely worth it. It's great for sandwiches. If I'm making it for sandwiches, though, I generally leave out the cinnamon. The recipe originally came from one of those brand name recipe books. The prep time varies quite a lot depending on the temperature as the dough is rising, etc. I tried to include the time that it takes for the dough to rise in the prep time. **IMPORTANT NOTE** The computer would not let me put 2 packages of yeast in the ingredients. 1/2 ounce is equal to 2 packages of active dry yeast.
- 6 cups whole wheat flour
- 1⁄2 ounce active dry yeast
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup dark corn syrup
- 1 cup water
- 1⁄2 cup mayonnaise
- 2 eggs
Directions See How It's Made
- Combine 2 cups flour, 1/2 ounce (2 packages)yeast, salt and cinnamon in a large mixing bowl.
- Combine corn syrup, water, and mayonnaise in a medium saucepan; heat mixture over medium heat, stirring occasionally, until very warm (120F-130F).
- Pour the hot mixture into the flour mixture; beat at medium speed for 2 minutes.
- Reduce speed to low; beat in an additional 2 cups of flour and the eggs until well mixed. Beat at medium speed for 2 minutes.
- By hand, stir in enough of the remaining flour to make the dough easy to handle.
- Turn out onto a lightly floured surface.
- Knead for 10 minutes or until dough is smooth and elastic, adding enough of the remaining flour to prevent sticking.
- Shape dough into a ball.
- Place into a large, greased bowl (I like to use butter); turn dough once to grease the surface. Cover with a towel; let rise in a warm place until doubled.
- Punch the dough down; divide in half. Cover; let rest 10 minutes.
- Shape each half into an 8x4 inch oval. Place on a greased, floured, large baking sheet. Cut 3 slashes, 1/4 inch deep, into the top of each loaf.
- Cover; let rise in a warm place until doubled.
- Bake in a preheated 350F oven 30-40 minutes or until loaves are browned and sound hollow when tapped.
- Immediately remove from baking sheet to wire racks to cool.