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Whole-grain flours such as whole wheat and rye contain a small amount of fat which can quickly turn rancid. Store these flours in an airtight container in the refrigerator. Allow flour to warm to room temperature before using.

Recipe by Oxmoor House January 2003

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Oxmoor House

Recipe Summary

prep:
25 mins
cook:
25 mins
rise:
1 hr 35 mins
total:
2 hrs 25 mins
Yield:
12 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve yeast in warm water in a large bowl; let stand 5 minutes.

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  • Lightly spoon flours into dry measuring cups; level with a knife. Combine flours in a bowl. Add 1 cup flour mixture, sugar, and next 6 ingredients to yeast mixture; beat with a mixer at medium speed until blended. Gradually beat in remaining flour mixture to form a dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes).

  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)

  • Punch dough down; place on a lightly floured surface. Knead 10 times, and shape into a 7-inch round. Place on a baking sheet coated with cooking spray. Let rise 1 hour or until doubled in size.

  • Preheat oven to 375°.

  • Bake at 375° for 25 minutes or until loaf is lightly browned and sounds hollow when tapped. Remove from baking sheet; cool on a wire rack.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

127 calories; fat 1.6g; saturated fat 0.2g; protein 3.1g; carbohydrates 25.2g; cholesterol 0mg; iron 1.3mg; sodium 293mg; calories from fat 11%; fiber 2.3g; calcium 13mg.
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