Whole-Grain Buttermilk Bread
Recipe Courtesy of Reasor's
Here is a full flavored, compact, nourishing whole-grain bread made with wheat germ, rye flour, and all-purpose flour, with a crunchy dusting of oatmeal. To make the bread extra chewy, use stone-ground dark rye flour.
- Place warm water in large bowl; stir in yeast and honey, then 1 cup all-purpose flour.
- Let stand in warm place until bubbly, 20 to 25 minutes.
- Mix in buttermilk and salt.
- Add 2 1/2 cups more all-purpose flour.
- Mix to blend, and then beat until smooth.
- Stir in wheat germ and rye flour to make a stiff dough.
- Turn out on a floured surface and knead until dough is springy, kneading in more all-purpose flour, if necessary.
- Place dough in greased bowl.
- Cover and let rise in warm place until doubled, about 1 1/2 hours.
- Punch dough down, let rest 5 minutes.
- Divide in half.
- Shape each half into a loaf and place in a greased 9 by 5 inch loaf pan.
- Let rise until doubled, about 45 minutes.
- Brush lightly with egg white mixture; sprinkle each loaf with 1 1/2 Tbs.
- of rolled oats.
- Bake at 350° until loaves are well browned and sound hollow when tapped, 40 to 45 minutes.