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Prickly Pear's Wholesome Bread
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This is a bread made with a combination of flours

Prickly Pear

Serves/Makes:2 loaves

  • 1/2 cup (125 ml) brown sugar, packed
  • 1 tsp (5 ml) salt
  • 1 tsp (5 ml) diastatic malt powder(optional)*
  • 1/4 tsp (1 ml) ascorbic acid powder (optional)*
  • 2 tbsp (30 ml) granulated yeast
  • 1/4 cup (60 ml) warm water
  • 1 egg
  • 1 cup (225 ml) warm milk
  • 3 tbsp (45 ml) butter
  • 1 cup (225 ml) cold milk
  • 1/2 cup (125 ml) oat bran
  • 1/2 cup (125 ml) rye flour
  • 1-1/2 cups (350 ml) whole wheat flour
  • 4 cups (950 ml) unbleached wheat white flour (more or less depending on that day's humidity)
  • Preheat oven to 350 degrees (175 C.).
  • Place yeast in warm water and let stand to proof.
  • In mixer bowl place brown sugar, salt, diastatic malt powder, and ascorbic acid powder.
  • Heat 1 cup (225 ml) milk and 3 tbsp (45 ml) butter together until hot. (I use microwave.)
  • Add milk/butter mixture to dry ingredients in bowl; mix.
  • Then add 1 cup (225 ml) cold milk and the egg; mix.
  • Finally pour in the yeast/water mixture and, again, mix.
  • Mixing after each addition add the following in 1/2-cup increments:
  • 1/2 cup (125 ml) oat bran, 1/2 cup (125 ml) rye flour, 1-1/2 cups (350 ml) whole wheat flour, and the 4 cups (950 ml) unbleached wheat white flour (more or less depending on the day's humidity level).
  • Knead (with machine 5 minutes OR by hand 10-15 minutes).
  • Place in oiled bowl, turn over to oil top and then cover with plastic wrap and let rise until doubled in bulk.
  • Punch down and form into two loaves and place in regular-sized loaf pans.
  • Cover and let rise until even with top of pans.
  • Place on center rack in the preheated 350 degree (175 C.) oven and bake for 35-40 minutes.
  • Immediately remove from pans and place on wire racks to cool.
  • After loaves have cooled place in plastic bags.
This bread freezes well (I double bag it when freezing). I make this bread regularly for my family. I started baking yeast bread when I was 13 years old. This recipe has gradually evolved over the years and is now a favorite. Neighbors even want to buy it. *Diastatic Malt Powder and Ascorbic Acid Powder are available from the Baker's Catalog (King Arthur Flour) in Vermont. These ingredients are NOT NECESSARY to make a nice bread, but I believe they enhance the texture.

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