Dough
A bread recipe for Dough.
Ingredients
- 4 package active dry yeast
- 0.8 cup blackstrap molasses
- 1 0.5 tbsp dry powdered coffee
- 1 0.5 tbsp dry cocoa
- 3 tbsp granulated sugar
- 5 tbsp brown sugar
- 0.8 cup dry powdered milk
- 2 cup hot water
- 0.5 cup canola or peanut oil
Instructions
- 1
Mix all above ingredients thoroughly in a mixing bowl, then add: 1 1/2 cups dark rye flour 1 1/2 cups whole wheat flour 1 1/2 cups cracked wheat flour 1 cup wheat germ 1 1/4 cups buckwheat flour 1 1/4 cups gluten flour 2 1/2 tablespoons caraway seed Mix thoroughly in a large mixing bowl. Place dough ball on kneading board with 1 cup white unbleached flour and knead vigorously 12 to 15 minutes, adding more white flour as necessary. If using an electric mixer with dough hook, knead while adding white flour little by little. Dough will be slightly sticky and moist, but will begin to take on an elasticity and glossy appearance. Oil mixing bowl and roll dough in bowl until all of surface is coated with a thin cover of oil. Cover with a warm damp towel and place in a warm draft−free place for 1st rise, which may take from 1 1/2 to 2 hours as this dough is a slow riser. When dough has doubled in size, remove to floured kneading board and punch down to remove as much gas as possible. Divide dough into 3 to 6 loaves and place on greased baking sheet sprinkled with yellow cornmeal. If using Teflon baking sheets, no greasing is necessary, but cornmeal should be used. Space loaves far enough apart to allow for expansion. Brush each loaf with glaze.