CORNELL'S BREAD
Cornells matbröd
This is a delicious wholemeal bread, not so crumbly. You can also use rye flour instead of wholemeal flour. Flavor with bitter orange peel or grated lemon or orange zest for a delightful taste (because it is delightful!).
Makes 2 breads in 6-cup bread pans
1 3/4 oz Active compressed yeast
2 cups low-fat milk
1 teaspoon salt
3 tablespoons treacle/molasses
3 tablespoons neutral oil
1 tablespoon ground fennel seeds
approx 3.2 cups flour
approx 2 cups wholemeal flour
0.4 cup wheat germs
Crumble the yeast in a mixing bowl. Heat the milk to body heat and dissolve the yeast in some of the milk. Add remaining milk plus salt, treacle/molasses, oil and ground fennel. Add flour, little by little, and work the dough until smooth and glossy. Add wheat germs and sprinkle the dough with some flour. Leave to rise for about 45 minutes in a warm, draught-free Place.
Take up the dough on the work surface and knead until glossy and pliable. Split it in two and shape each part to a smooth, oval loaf. Put the two loaves in greased bread pans, each holding about 6 cups, and leave to rise for another 30 minutes.
Brush the surface with water and sprinkle with some more wheat germs if you wish. Bake at 390F for about 40 minutes or until they have puffed up, are nicely colored and done. Try with a cake tester.
If you want to, you can brush the breads with some water mixed with treacle after baking. Unmould the breads, wrap them up in baking cloths and allow to cool.
Enjoy!
Bella
Cornells matbröd
This is a delicious wholemeal bread, not so crumbly. You can also use rye flour instead of wholemeal flour. Flavor with bitter orange peel or grated lemon or orange zest for a delightful taste (because it is delightful!).
Makes 2 breads in 6-cup bread pans
1 3/4 oz Active compressed yeast
2 cups low-fat milk
1 teaspoon salt
3 tablespoons treacle/molasses
3 tablespoons neutral oil
1 tablespoon ground fennel seeds
approx 3.2 cups flour
approx 2 cups wholemeal flour
0.4 cup wheat germs
Crumble the yeast in a mixing bowl. Heat the milk to body heat and dissolve the yeast in some of the milk. Add remaining milk plus salt, treacle/molasses, oil and ground fennel. Add flour, little by little, and work the dough until smooth and glossy. Add wheat germs and sprinkle the dough with some flour. Leave to rise for about 45 minutes in a warm, draught-free Place.
Take up the dough on the work surface and knead until glossy and pliable. Split it in two and shape each part to a smooth, oval loaf. Put the two loaves in greased bread pans, each holding about 6 cups, and leave to rise for another 30 minutes.
Brush the surface with water and sprinkle with some more wheat germs if you wish. Bake at 390F for about 40 minutes or until they have puffed up, are nicely colored and done. Try with a cake tester.
If you want to, you can brush the breads with some water mixed with treacle after baking. Unmould the breads, wrap them up in baking cloths and allow to cool.
Enjoy!
Bella
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