GRANARY BREAD

Granary Bread image

Provided by April410

Time 2h5m

Yield 1 loaf, 20 serving(s)

Number Of Ingredients 13

Previous Next

1 1/4 cups bread flour
1 1/4 cups whole wheat flour
1/2 cup soy flour
1/4 cup oat flour
1/4 cup ground flax seeds
1/4 cup scottish oatmeal
2 teaspoons fast rising yeast
1 1/2 teaspoons salt
1/2 cup nonfat milk
water
1 egg white
2 tablespoons walnut oil
1 tablespoon wheat gluten (optional)

Steps:

Bring milk to 100 degrees (try microwaving 20 seconds on high). Sprinkle the yeast over the milk, let stand 5 minutes. Stir to dissolve.
Mix flours, flax, oatmeal and salt in a large bowl. make a well in the center and pour in dissolved yeast.
Draw enough flour into the yeast to make a soft paste. Cover and let paste "sponge" for 20 minutes.
Combine egg white and oil in a glass measuring cup, wisk to incorporate. add enough water to make 1 cup total.
Slowly pour water mixture into flour to form a firm, moist dough. You may need to add more flour if the dough is to sticky, do this 1 tsp at a time.
Turn dough onto floured surface and knead about 10 minutes. flatten dough stightly with your hands and shape the dough for a loaf pan.
Grease a 8" x 4" loaf pan with oil. place dough seam side down. cover with a dish towel and proof for 60 minutes.
OPTIONAL after 30 minute proof: With a sharp knife or razor blade make a 1/2 inch slit down the center of the loaf.
Preheat oven to 425, bake loaf for 20 minutes, reduce heat to 400 and bake an additional 15 minutes.
NOTE: This can all be done with your upright mixer and a dough hook.