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Dissolve
yeast in lukewarm water. Heat milk until warm; stir in butter
and honey; cool to lukewarm. In mixing bowl, combine yeast
and milk mixture; add kasha, salt, allspice, wheat germ and
1 cup flour. Beat by hand or mixer until a firm dough is formed
(adding too much flour will result in a dry, heavy loaf).
Turn dough out onto floured board and knead until it is smooth
and elastic, adding small amounts of flour to offset stickiness,
if necessary. Place dough in oiled bowl or pan; cover and
let rise in warm place until doubled in bulk (about 60-90
minutes). Then punch dough down and shape into a loaf (either
a round loaf, or in a pan). Cover loaf lightly and let rise
again until almost doubled, about 30 minutes. Bake in preheated
375°F oven for 30-40 minutes, or until loaf sounds hollow
when tapped. Cool bread in pan 10 minutes, then turn out onto
rack to finish cooling. This recipe makes 1 large loaf and
can be easily doubled.
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