Average user rating:   | Level of Difficulty: | Intermediate |  | | Vegetarian: | Yes | | Servings: | 6 | | Prep Time: | 180 minutes | | Cooking Time: | 55 minutes |
- 1 envelope Yeast
- 1/4 cup Lukewarm water
- 1/4 cup Brown sugar or molasses
- 1 1/2 cups Buttermilk
- 1 tbls Salt
- 3 tbls Butter
- 1 1/4 cups Flaky bran flour
- 2 cups Rye flour
- 1 cup Whole wheat flour from the mill at historic Philipsburg Manor, Sleepy Hollow, NY
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Melt the yeast in the lukewarm water with sweetening. Warm the buttermilk with the salt and butter hot enough to melt the butter. When lukewarm, mix the yeast and combine with the flours. If bran is not available, use 100% crumbled bran.
As flours differ, a little more lukewarm water can be added to make a not-too-soft, resilient dough. Only experience gives one the "feel" of the way it should be - so the bread won't dip in the center when baked (too much liquid) or won't be too dense (too much flour). Beat the dough 2 or 3 minutes. A hard rubber spatula is very good for this. Set the bowl in a dishpan of quite hot water, cover with a tea towel, and in an hour the dough will rise almost double and be light. Even after this rising, if the dough seems very hard to beat, 2 tablespoons of warm water may bring it to a light and spongy consistency. Beat it 3 minutes and put it in an oiled regulation 3 x 5 1/14 x 9 1/4-inch bread pan. Set it in a pan of warm water, cover with a towel and let the dough rise for 45 minutes. The second rising takes less time. The dough should be rounding over the pan. Put it in a cold oven. Set the oven at 400 degrees F. to complete the rising. Bake a full hour. Turn the bread out onto a breadboard and cover loosely to cool.
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