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Middle Path Cafe's Hot Toddy Bread
Nb persons: 0
Yield: 4 1-pound loaves
Preparation time:
Total time:
Source: Rose Viviano via Carme Engel
| 3 cups | whole wheat flour |
| 2 cups | unbleached white flour |
| 2 cups | very warm water |
| ½ teaspoon | ginger |
| ¼ cup | active dry yeast |
| ½ cup | honey |
| ¼ cup | molasses |
| ¼ cup | wheat germ |
| ½ cup | walnuts |
| ½ cup | sunflower seeds |
| ½ cup | cashew nuts, raw |
| 1 cup | coconut |
| 2 cups | rolled oats |
| 1 cup | mashed potatoes |
| 3 tablespoons | unrefined vegetable oil |
In a large mixing bowl mix wheat and white flour together. Make a hole in the flour mixture and in it put the water, ginger, yeast, honey, and molasses. Cover this mixture with flour and yeast to bubble through. Chop in a blender or grinder the wheat germ, walnuts, sunflower seeds, cashews, coconut, and rolled oats. Add these ingredients to the flour mixture. Beat with a mixer or dough hook for about 7 minutes, then add potatoes and oil. With dough hook, beat ingredients until stiff. Add white flour as needed to achieve consistency desired.
Cover counter top or pastry cloth with flour and turn out dough. Knead until elastic and smooth. Put dough in oiled bowl moving it around and upside down so as to coat with a light cover of oil. Then let rise until it is double in bulk. Punch down, let rise again. Best rising temperature is about 90?F.
Bake in oiled bread pans at 350?F for 1 hour. Makes 4 1-pound loaves.
Nothing is as good as hot bread from the oven, and this one sounds healthy. A recipe from Rose Rieser via Carme Engel.
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