March 7, 2011 by from the block
I wanted to try another multi-grain bread that we could use for toast and sandwiches. I find the texture of this bread to be a little lighter than the War Bread I made a few weeks ago. If you’re wondering? It was delicious with my fresh cream honey butter.
SENNEBEC HILL BREAD
taken from Bernard Clayton’s New Complete Book of Breads
2 pkgs dry yeast
1/4 c molasses
1 T salt
1/3 c cooking oil
1 c nonfat dry milk
4 egg yolks, room temperature
1/2 c rolled oats
1/2 c yellow cornmeal
1/2 c wheat germ
2 cups hot water (120-130 degrees)
1 c rye flour
2 c whole-wheat flour
3 c bread or all-purpose flour (approx)
2 large (9″ x 5″) pans, greased or Teflon
In a large mixing bowl, measure in the yeast, molasses, salt, oil, milk, egg yolks, oats, cornmeal, wheat germ. Pour in hot water. Beat on the low speed until well mixed. It will be a heavy batter; so with a spoon or flat beater, add the rye flour, whole-wheat, and 1-2 cups bread flour to make a firm dough.
Knead for 8 minutes either by hand or under the dough hook in the mixer bowl. If the dough is sticky or slack, add small portions of white flour and work it into the dough.
Grease a bowl lightly; drop the ball of dough into it, turning it so that all surfaces are filmed with oil. Cover the bowl tightly with plastic wrap, and leave at room temperature to rise until nearly double, about 50 minutes. For a somewhat finer texture, the dough may be punch down at the end of this time and allowed to rise again. However this is not necessary. If you do decide on this extra rising, allow about 30 minutes more.
Turn the dough onto a floured surface; knead to press out the bubbles and divide into 2 pieces. Shape the pieces of the dough into balls and let rest under a towel for 3 to 4 minutes. Form each loaf by pressing a ball of dough into a flat oval the length of the baking pan. Fold the oval in half, pinch the seam tightly to seal, tuck under the ends, place in the pan, seam down.
Cover the pans with wax paper, let the dough rise until it is doubled in volume, 45 minutes.
Preheat the oven to 375 degrees 20 minutes before baking.
Bake in the moderately hot oven for 25 minutes; reduce heat to 350 and bake for an additional 20 minutes, until a deep golden brown. Turn one loaf out of the pan and tap the bottom crust with a forefinger. A hard, hollow sound means the bread is baked. If not, return to the oven for an additional 5-10 minutes.
Remove the bread from the oven. Turn the loaves out onto a metal rack to cool. Makes a great toast.