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The
Birkett Mills
163 Main Street
Penn Yan, NY 14527
315-536-3311
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Kasha
& Honeybread Homestyle
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Makes
4-6 Servings
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Ingredients |
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1
package active dry yeast
1/4 cup plus 2 tbsp. lukewarm water
1/2 cup milk
1-1/2 tbsp. butter
1/4 cup honey
1-1/2 tsp. salt
1/8 tsp. allspice
1/4 cup Wolff's coarse kasha, uncooked
1/4 wheat germ (toasted)
2-3 cups unbleached bread flour
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Method |
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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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