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  Recipe Home » Misc » Ileen's Brown Bread
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  Ileen's Brown Bread
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 177
Ingredients:
1 qt Warm water
6 tbsp Instant potato flakes
6 cup Stone-ground whole wheat
Flour
4 cup Stone-ground rye flour
2 cup Steel-cut oatmeal
2 package Active dry yeast
1/2 cup Oil
1/2 cup Molasses
1 tbsp Salt
3 large Eggs, beaten
1 Egg mixed with 1 tbsp water
For glaze
Sesame seeds or wheat germ
Instructions:
Combine the flours & oatmeal. Set aside. Whisk together potato
flakes in warm water. Add yeast, stirring until dissolved. Add the
oil, molasses & salt. Beat in 4 cups of the flour mixture until
smooth. Cover & let proof 20 -30 minutes or til light & bubbly. Stir
down the sponge & add the eggs. Gradually add sufficient flour
mixture to make a soft, workable dough that pulls away from the sides
of the bowl. Turn out onto a floured surface & knead 8 - 10 minutes
until smooth & resilient. Place the dough in a warm, buttered bowl,
turning to coat the top. Cover loosely with plastic wrap & a towel
and let rise until doubled, about 1 - 1 1/2 hours.

Punch down the dough & turn out onto a floured surface. Divide into 4
equal portions. Knead each piece, cover & let rest 10 - 15 minutes.
Butter four 8 1/2" loaf pans. Form the dough into loaves & place in
the pans. Cover & let rise until just curved over tops of pans, about
30 -40 minutes. Brush the loaves with the glaze & sprinkle with seeds
or wheat germ.

Bake at 350 degrees for 45 minutes. Let cool on wire racks.
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