Burlap Bread Recipes
BURLAP BREAD
This crusty bread has a very rough texture - both the crust and the body of the bread itself. I'm not sure if its a product of the "rolling" step, or simply the ingredients, but this recipe produces a very dense, filling bread. I am very much a novice bread maker, and I managed not to screw it up! The molasses does not add a sweet taste, more of a very slight tang. Next time, I'll dust the loaf with oats before baking. I have also successfully substituted cornmeal for the wheat germ. Found in Prize Winning Recipes.
Provided by MechanicalJen
Categories Yeast Breads
Time 3h
Yield 2 loaves
Number Of Ingredients 9
Steps:
- In mixing bowl, combine 2 cups of the flour, yeast, oatmeal, wheat germ, bran cereal and salt. Mix well.
- In saucepan, heat water, molasses and butter until warm (butter does not need to melt). Add this to the flour mixture.
- Blend at low speed until moistened, beat 3 minutes at medium speed.
- By hand, gradually stir in remaining flour to make a firm dough. Knead on floured surface until smooth and elastic (5 minutes or so).
- Place in greased bowl, turning to grease top. Cover. Let rise in warm place until doubled (about 1 hour).
- Punch down dough. Divide into two parts. On lightly floured surface, roll each half into roughly a 14" x 7" rectangle.
- Starting with the shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal.
- Place in greased 9" x 5" loaf pans. Cover and let rise until doubled (about 1 hour).
- Bake in an oven preheated to 375 F for 35-40 minutes, or until golden brown and loaves sound hollow when tapped.
Nutrition Facts : Calories 1768.2, Fat 20.1, SaturatedFat 8.7, Cholesterol 30.5, Sodium 3656, Carbohydrate 352.4, Fiber 20.8, Sugar 50.5, Protein 48
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