Southold Bread

Name: Southold Bread
Ingredients: 2 pkg. dry yeast; 2 c. very warm water; 1/4 c. molasses; 4 egg yolks; 2 tsp. salt; 1/3 c. canola oil; 1 c. nonfat dry milk powder; 1/2 c. rolled oats; 1/2 c. wheat germ; 1/2 c. cornmeal; 1 c. rye flour; 2 c. whole wheat flour; 3 c. white flour

13 ingredients

8 steps

Ingredients

2 pkg. dry yeast
2 c. very warm water
1/4 c. molasses
4 egg yolks
2 tsp. salt
1/3 c. canola oil
1 c. nonfat dry milk powder
1/2 c. rolled oats
1/2 c. wheat germ
1/2 c. cornmeal
1 c. rye flour
2 c. whole wheat flour
3 c. white flour

Directions

1

In large bowl, sprinkle yeast into warm (110°) water.
2

Add molasses and let stand 5 minutes, then stir to dissolve.
3

Add everything except the 3 flours and mix well.
4

By hand, stir in the rye and whole wheat flour, and most of the white flour until dough is stiff.
5

Shape into ball, brush lightly with oil.
6

Cover and let rise until doubled (punch down and let rise again if fine texture is desired).
7

Turn out on floured board, knead gently.
8

Shape into 2 large or 4 small loaves, put in pans and let rise until doubled. Bake at preheated 375° for 25 minutes, reduce heat to 350° and bake about 20 minutes more.