 |
Prep Time: 120 Minutes Cook Time: 36 Minutes |
Ready In: 156 Minutes Servings: 6 |
|
A bread which is beautiful to behold! Please note: Rye flour can be used for it as well! Ingredients:
2 cups all-purpose flour |
1 teaspoon salt |
1 tablespoon sugar |
1 1/2 teaspoons instant yeast |
2 tablespoons margarine |
2 tablespoons nonfat dry milk powder |
3/4 cup water |
1 1/2 cups wheat flour |
1/2 teaspoon salt |
1 1/2 tablespoons sugar |
2 1/2 teaspoons instant yeast |
2 tablespoons margarine |
3 tablespoons nonfat dry milk powder |
1 tablespoon cocoa powder (sift if needed) |
1 beaten egg, will also be needed for brushing the bread dough later |
Directions:
1. The two loaves are prepared separately.
2. For each: Stir together 1 c flour, all the water 126°F, and all the yeast.
3. Allow to rise for 1 hour.
4. Add the remaining ingredients and knead by machine for two minutes.
5. To assemble: Pat the white dough portion into a rectangle about 10 by 12 .
6. Brush with beaten egg.
7. Pat the wheat dough portion into a rectangle of the same size.
8. Place on top of the white bread dough.
9. Brush wheat dough with beaten egg.
10. Roll up and pinch seams closed.
11. Place dough in a lightly greased bread pan, seam facing down.
12. Allow to rise for 1 hour or until the dough has doubled and crowed 1 inch above the side of the pan.
13. Bake 32-36 minutes at 400°F.
14. The internal bread temperature should be 190°F when the bread is finished.
15. Allow bread to cool for a few minutes before removing from the pan.
16. This makes a large loaf, could possibly make two smaller loaves.
|
|