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Recipe Name: 17th Century Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 1

1 Tablespoon(s) Sugar
2 Cup(s) Warm Water
1 Tablespoon(s) Dry active yeast
1 1/2 Cup(s) White flour
1 Cup(s) Whole wheat flour
1 Teaspoon(s) Salt
1/2 Cup(s) Rye flour
1 Cup(s) Corn Flour
1 Tablespoon(s) Vegetable oil
Stir the sugar into the water. Sprinkle in the yeast. Let the
mixturestand until the yeast bubbles to the surface. Stir in the white
flourand 1/2 whole wheat flour. Mix well. Cover the batter with waxed
paperand a towel. Let it sit until it is bubbly, 30 minutes to 1
hour.Stir down the batter, and add the salt, the rye flour and the
cornflour.Spread the remaining 1/2 cup of whole wheat flour over a work
surface,and turn the dough onto it. Knead the wheat flour into the
dough,sprinkling with more white flour if the dough is still too
sticky. Kneaduntil the dough is firm but springy.Grease a clean bowl
with the vegetable oil. Set the dough in the bowl,and turn the dough
over to coat it completely with the oil. Cover thedough with waxed
paper and a towel, and set it to rise until it isdouble in bulk, about
1 hour, or overnight in the refridgerator.Preheat oven to 375
degrees.Punch down the dough, and divide in two. Knead it into two
round loaves.With a sharp knife, cut a slash around the circumference
of each loafand prick the top. Set the loaves on a lightly floured
cookie sheet. Thedough need not rise again for baking.Bake the bread
for 45 minutes, or until a tap on the bottom of the loafproduces a
hollow sound. Set the loaves on racks to cool.File

Nutrition (calculated from recipe ingredients)
Calories: 1765
Calories From Fat: 194
Total Fat: 22.4g
Cholesterol: 0mg
Sodium: 2357.9mg
Potassium: 754.3mg
Carbohydrates: 343g
Fiber: 19g
Sugar: 13.4g
Protein: 47.7g

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