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- This is a bread made with a combination of flours
- Prickly Pear
- 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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