17th Century Bread

Title:
17th Century Bread

Yield:
1 Servings

Categories:
Bread




Ingredients:





     1 tb Sugar


     2 c  Warm water


     1 tb Dry active yeast


 1 1/2 c  White flour


     1 c  Whole wheat flour


     1 ts Salt


   1/2 c  Rye flour


     1 c  Corn flour


     1 tb Vegetable oil






 Stir the sugar into the water. Sprinkle in the yeast.  Let the mixture


 stand until the yeast bubbles to the surface.  Stir in the white


 flour and 1/2 whole wheat flour. Mix well.  Cover the batter with


 waxed paper and a towel. Let it sit until it is bubbly, 30 minutes to


       1    hour.


 


 Stir down the batter, and add the salt, the rye flour and the corn


 flour.


 


 Spread the remaining 1/2 cup of whole wheat flour over a work


 surface, and turn the dough onto it. Knead the wheat flour into the


 dough, sprinkling with more white flour if the dough is still too


 sticky. Knead until the dough is firm but springy.


 


 Grease a clean bowl with the vegetable oil. Set the dough in the


 bowl, and turn the dough over to coat it completely with the oil.


 Cover the dough with waxed paper and a towel, and set it to rise


 until it is double in bulk, about 1 hour, or overnight in the


 refridgerator.


 


 Preheat oven to 375 degrees.


 


 Punch down the dough, and divide in two. Knead it into two round


 loaves. With a sharp knife, cut a slash around the circumference of


 each loaf and prick the top. Set the loaves on a lightly floured


 cookie sheet. The dough need not rise again for baking.


 


 Bake the bread for 45 minutes, or until a tap on the bottom of the


 loaf produces a hollow sound. Set the loaves on racks to cool.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip