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Dough:
Inclusions:
Place dough ingredients in 2-lb. bread machine in order given. Set for dough cycle.
When dough starts to be kneaded, stand by with about 1/4 cup of water. Add water 1 tbsp. at a time, so that it incorporates and doesn't pool at the bottom of the bucket.
When dough cycle is over, flour your kneading surface with about 1-1/2 tbsp. of flour (or wheat bran). Dump the dough onto the board. Gently flip it over, so you have two floured sides. Flatten and stretch the dough (sometimes I'll use a rolling pin), then sprinkle dough with onion or other inclusion ingredients.
Roll tightly, place in 2-lb. bread pan, cover with plastic wrap or towel, and allow to rise in a warm place for 40 minutes. (In winter, I'll turn the light on in the oven, and place it there for 30 minutes.)
About 10 minutes before bread is done rising, preheat oven to 350°F.
When oven has reached temperature, remove plastic wrap, put loaf in oven, and bake for 35 to 40 minutes, until bread sounds hollow when tapped.
Remove from pan; cool completely on wire rack before slicing. Freezes well.
Posted by Maxine Wolfson
Nutritional Info Per Serving: N/A
13 oz. water
1 tbsp. bland oil
2 tbsp. molasses
1 large or extra large egg
1 tsp. kosher salt
3 cups whole wheat flour (11-1/4 oz.)
1 cup all-purpose flour (3-3/4 oz.)
1/2 cup wheat bran
1/4 cup ground flax seed
3 tbsp. vital wheat gluten
2 tsp. dry active yeast
2 tbsp. of chopped onion, chives, garlic, or sprinkles of cinnamon or herbs