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Prep Time: 1560 Minutes Cook Time: 1 Minutes |
Ready In: 1561 Minutes Servings: 20 |
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A hearty, dense yeast-free bread. Using grains in bread requires fermenting time which varies with the seasons. Dough will be sticky, knead with wet hands. Ingredients:
3 cups whole wheat flour |
1 cup cornmeal |
1/4 teaspoon salt |
1/2 cup unhulled roasted sesame seeds |
1 1/4 cups cooked short grain brown rice |
1 1/4 cups warm water |
Directions:
1. Combine whole wheat flour, cornmeal, salt,& sesame seeds in a bowl& mix well Add rice and work with your hands Spread the mixture out to make a well in the center, add the warm water.
2. Mix w/ a wooden spoon, adding a little more water if needed to make a moist bread dough.
3. Knead for about 15 minutes, until dough comes together.
4. It will be sticky.
5. Have ready a well-oiled bowl.
6. Place dough in bowl& turn over twice to coat w/ oil.
7. Lightly oil a sheed of waxed paper and place oiled side down on top of dough.
8. Cover bowl w/ camp towel.
9. Keep in a cool place for 13 to 15 hours in the summer, 24 to 26 hours in winter.
10. Place dough in a oiled loaf pan, making a dash down the center of the loaf with a sharp knife.
11. Place pan in a cold oven.
12. Turn heat to 200*F and bake for 25 minutes.
13. Raise heat to 350*F and bake 1 hour.
14. Loaf should be well browned and starting to pull away from sides of pan.
15. Cool.
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