The Most Marvellous Bread!

Bread 003Bread 004I 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

2/3 cup warm waterblog june 068

3 T sorghum molasses (I just drizzle some in)

3 T Butterblog june 052

A little salt

3 eggs

1C plain flour

1C whole wheat flour

1C multigrain flour

handful of nuts (I love walnuts)blog june 070

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)

blog june 062

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.

 

 

 

 

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