I have brought many loaves into the world over the years: German Rye, Swedish Rye, French Baguette, Challah, Sally Lunn, Farmhouse, Wheat, lots of different kinds. Now I have finally hit upon the most fabulous, I love it, oh boy bread ever.
The recipe is based loosely on Challah, with substitutions and additions.
Flint Springs Loaded Egg Bread
3 T sorghum molasses (I just drizzle some in)
A little salt
1C plain flour
1C whole wheat flour
1C multigrain flour
handful of nuts (I love walnuts)
Note: the bread machine breaks up the nuts during processing. If kneading by hand, decide how big you want the nut bits.
handful of dried fruit (cranberries, blueberries, raisins, currants)
a little cranberry, cherry or such juice as needed for kneading
2-1/2 t yeast (I buy bulk yeast and keep it in the freezer)
3 T dough conditioner
3 T vital gluten (These last two ingredients help the whole wheat and multigrain behave)
This is a high riser! I let mine bake in the bread machine, but you could easily bake one big or two small loaves as you would any whole wheat recipe.
German rye – oh my, memories! Not sure I could do a loaf with fruit, but I too love bread.