Colonial Whole Grain Bread Recipe

1      Reviews by:    Sadie Smith   Colonial Whole Grain Bread Recipe is a hearty bread made with yeast, wheat flour, all-purpose flour, rye flour, yellow cornmeal, brown sugar and egg which is very flavorful and tasty. Food Category:    Bread Cuisine Origin:    Pennsylvanian Dutch    Servings: 24 Calories: 104 per serving Print Preview Rate This Recipe Prep Time:   1 Hour 48 Minutes Cook Time:   40 Minutes Total Time:   2 Hours 28 Minutes

INGREDIENTS

• 2 cups whole wheat flour
• 2 1/2 cups unbleached or all-purpose flour
• 3/4 cup rye flour
• 1/2 cup yellow cornmeal
• 1/3 cup firmly packed brown sugar
• 2 packages active dry yeast
• 1 tablespoon salt
• 2 1/2 cups hot tap water (120° to 130° F)
• 1/4 cup vegetable oil
• 1 egg

DIRECTIONS

• Blend flours and cornmeal. Combine 2 1/2 cups flour mixture, sugar, yeast, and salt in a large mixing bowl. Stir water, oil, and egg into flour mixture; beat until smooth, about 3 minutes on high speed of electric mixer.
• Gradually stir in enough more flour mixture to make a soft dough. Turn dough onto a floured surface; knead until smooth and elastic (5 to 8 minutes).
• Place in an oiled bowl; turn to oil top of dough. Cover; let rise in a warm place until double in bulk (about 1 hour). Punch dough down. Divide in half; shape into loaves. Place in 2 greased 9x5x3-inch loaf pans. Cover; let rise until double in bulk (about 30 minutes).
• Bake at 375°F 35 to 40 minutes, or until done.

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