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Complete directions for the preparation of whole-grain yeast breads and other items can be found in the book "Breadcraft", or in Laurel's Kitchen, or a variety of artisan bread books. If you are not an experienced bread baker, or if you are interested in other yeasted foods, please consult either of these books for recipes, history and techniques.
Makes 4 loaves 8 1/2"x 4 1/2" (small loaf pans) or 3 loaves in large loaf pans
Notes and substitutions for dry ingredients:
Up to 2 C rye flour or corn flour (not corn meal) may be substituted for part of the wheat flour. For the milk powder, you can substitute wheat germ or up to 1 more C soy flour. The more soy flour used, the less oil is needed in the wet ingredients.
Beat the flour mixture into the liquid mixture slowly (the longer you beat it as you add the flour, the less you have to knead it when all the flour is added). Once the dough is mixed, it is kneaded and allowed to rise twice and baked as any other bread, at 350 degrees for 50 to 75 minutes, depending on the size of the loaves.
When ready for baking, the loaves can be brushed with beaten egg yolk and sprinkled with sesame or poppy seed, or oat flakes.
Hint for whole grain breads:
To soften the bran in the dough and make a lighter bread for any whole grain bread, you use the same ingredients but combine them this way.