*  Exported from  MasterCook  *

                              PEASANT BREAD

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    To 3 1/2 cups all-purpose
                        -flour
   2       pk           Active dry yeast
   1 3/4   c            Water
     1/4   c            Dark molasses
   2       tb           Cooking oil
   2       ts           Salt
   1 1/2   c            Rye flour
     1/2   c            Whole bran cereal
     1/3   c            Yellow cornmeal
   1       tb           Caraway seed

  In a large mixer bowl combine 2 cups of the all-purpose flour and the
  yeast. In saucepan heat water, molasses, oil, and salt just till warm (115
  to 120 degrees); stir constantly. Add to flour mixture. beat at low speed
  of electric mixer 1/2 minute, scraping bowl. Beat 3 minutes at high speed.
  Stir in rye flour, bran, cornmeal, caraway, and as much remaining
  all-purpose flour as you can mix in with a spoon. Turn out onto lightly
  floured surface. Knead in enough remaining all-purpose flour to make a
  moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
  Shape into a ball.  Place in a greased bowl; turn once to grease surface.
  Cover; let rise in a warm place till double (1 to 1 1/4 hours).
  
  Punch down; turn out onto floured surface.  Divide in half.  Cover; let
  rest 10 minutes. Shape into 2 loaves; place in 2 greased 8x4x2" loaf pans.
  Cover; let rise till nearly double (30 to 45 minutes). Bake in a 375 degree
  oven 35 to 40 minutes or till the bread is done. Cool on wire rack. Makes 2
  loaves, or 36 servings.
  
  From:  The Dieters Cookbook, courtesy Debbie Carlson - Cooking Echo
 


                   - - - - - - - - - - - - - - - - - -