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| Whole-wheat Crown Loaf |
Ingredients
6 glasses whole-wheat flour (plus extra for dusting)
2 tablespoons butter
3 teaspoons sugar
2 teaspoons salt
1 envelope quick-rise active dry yeast (7 g)
1+3/4 glasses lukewarm water
sunflower oil (for greasing)
milk (for glazing)
cracked wheat (for sprinkling)
Cooking Instructions
First put the flour into a large bowl. Rub in the butter with finger tips, later stir in the sugar, salt, and yeast and blend thoroughly. Make a very well in the middle of the ingredients and pour in the water. Using a wooden spoon, blend to a soft but not sticky dough. Lightly oil a large bowl. Knead the dough until smooth and elastic and form into a round. Place the dough in the bowl, cover with oiled plastic wrap, and leave in a warm place to rise for an hour, until the dough has doubled in size. Turn out the dough onto a lightly floured work surface and punch down with your fist. Knead for three minutes, until smooth. Oil the cake pan,. Shape the loaf. Cover loosely with oiled plastic wrap optional a dry dish towel and leave in a warm place to rise for an hour, until doubled in size. Brush the loaf with milk to glaze and sprinkle with cracked wheat. Bake in a 230 C oven for twenty-five minutes, until very well risen. Tap the bottom to see if the loaf is cooked; it should sound hollow. Leave to cool on a wire rack. Enjoy.
Recipe From American Cuisine
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