March 23, 2010

Limburger Miner's Bread

Complements: "Old World Breads"

2 1/4 teaspoon yeast
2 cups warm milk
3 cups whole wheat flour
3 cups unbleached all purpose flour
1 tablespoon safflower oil
1 tablespoon honey
3 eggs, room temperature, lightly beaten
1 teaspoon salt

In a 6 quart mixing bowl, dissolve the yeast in 1 cup of milk. Add 1 cup of the flour. Mix well. Let this ferment for 3 1/2 hours in a warm place. Then add the rest of the yeast and the milk. Mix well. Add the remaining ingredients, and work into a dough. Turn the dough out onto a lightly floured surface and knead it for 6 to 7 minutes. Return the dough to the mixing bowl and cover it with a towel. Let the dough rise in a warm place for 1 hour, or until doubled in bulk. Divide the dough into 2 equal halves and shape each piece into a round loaf. Set the loaves on a lightly greased baking sheet. Cover with a towel and let rise again for 50 minutes. Bake in a preheated 359 degree oven for 45 minutes. Remove the loaves from the baking sheet at once and cool on a wire rack. Enjoy!
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