Nature Bread
Nature Bread
Ingredients
grapes: 1 29
wheat: 3/4 29
milk: 2/3 29
butter:
water: 2 1/4 29
sugar: 3 27
gherkin: 3/4 29
flour, wheat: 6 1/2 29
salt, table: 1 27
yeast: 2 27
molasse: 1/3 29
oil, cooking/salad: 1/3 29
grapes: 1 29
wheat: 3/4 29
milk: 2/3 29
butter:
water: 2 1/4 29
sugar: 3 27
gherkin: 3/4 29
flour, wheat: 6 1/2 29
salt, table: 1 27
yeast: 2 27
molasse: 1/3 29
oil, cooking/salad: 1/3 29
Dish Type: Other
Cooking Time (minutes): long (over 2 hours)
Steps
1. Dissolve yeast in water in a large bowl. Stir in raisins, wheat germ, carrots, dry milk, molasses, oil, sugar,sallt, whole wheat flour, and 1 cup white flour.
2. Beat vigorously with wooden spoon for 1 minute. Stir in about 1 1/2 cups white flour to make a stiff dough. Turn out on a floured surface. Knead until smooth, about 10 minutes.
3. Place in a well-oiled bowl, brush top with butter. Cover. Let rise in warm place until double in bulk, about 2 hours.
4. Punch down, divide into 2 portions. Roll each into an 8- x 12-inch rectangle. Roll up, starting at short end. Turn ends under and seal. Place in 2 greased loaf pans. Cover; let rise until double in bulk, about 1 1/2 hours.
5. Bake in moderate oven for 30-40 minutes until loaves sound hollow when tapped.
6. Remove from pans and cool on wire racks. Brush top with butter while still hot, if desired.
1. Dissolve yeast in water in a large bowl. Stir in raisins, wheat germ, carrots, dry milk, molasses, oil, sugar,sallt, whole wheat flour, and 1 cup white flour.
2. Beat vigorously with wooden spoon for 1 minute. Stir in about 1 1/2 cups white flour to make a stiff dough. Turn out on a floured surface. Knead until smooth, about 10 minutes.
3. Place in a well-oiled bowl, brush top with butter. Cover. Let rise in warm place until double in bulk, about 2 hours.
4. Punch down, divide into 2 portions. Roll each into an 8- x 12-inch rectangle. Roll up, starting at short end. Turn ends under and seal. Place in 2 greased loaf pans. Cover; let rise until double in bulk, about 1 1/2 hours.
5. Bake in moderate oven for 30-40 minutes until loaves sound hollow when tapped.
6. Remove from pans and cool on wire racks. Brush top with butter while still hot, if desired.
Source
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines