Friday, September 5, 2008

Berkeley's Bread

This bread is so yummy. My friend, Berkeley, made it for me when I had my last baby. It was so good she brought another loaf. Then I got the recipe. Now it is the only recipe I make. And, Jen makes it, my mom makes it, and my mother-in-law makes it. It is not crumbly like some homemade breads, and it is grainy, which I love. I always double the recipe and it makes six loaves. It barely fits in my Bosch doubled.

Berkeley’s Bread
Amy Lunt

2 ¼ tsp. active dry yeast
3 C. lukewarm water
1 Tbsp. sugar

Sprinkle water with sugar. Soften yeast right in your mixing bowl and let yeast work for 7-10 minutes.

¼ C. Softened butter
½ C. honey

Stir into yeast mixture.
Combine the following dry ingredients, and mix (not sift) together:

1 C. white flour
6 C. whole wheat flour
1 C. oats
6 Tbsp. non-fat dry milk
1 Tbsp. salt
½ C. ground flax seed
¼ C. gluten

Add dry ingredients ¼ C. at a time to yeast/honey/butter mixture. Beat until dough forms ball and leaves sides of bowl. Dough should still be sticky. Knead in bowl 5-7 minutes. Remove beaters, cover bowl and let rise for 1 hour in a warm area away from drafts. Spray 3 (8X2), or 2 (9X5) disposable loaf pans (these work best!) with non-stick cooking spray. Punch dough down and divide in half or three (depending on which pans you use). Shape into loaves and place in bread pans. Let rise for 45 minutes or until double. Bake at 350° for 45 minutes. Let cool on racks. Freeze what you can’t use right away.

1 comment:

Anonymous said...

mmm...this looks good too. I'm pretty in to the whole wheat thing and it's really hard to find recipes that are mostly whole wheat but still taste good. I'll have to try this one