3 c Unbleached flour
1 c Whole wheat flour
1/2 c Nonfat milk powder
1 1/4 c Warm water (85 deg for
Regular yeast, 100 deg for
Rapid rise)
1 tb Molasses
1 pk Yeast
1 ts Coarse salt or 3/4 tsp table
Salt
1/4 ts Ascorbic acid crystals (such
As Fruit Fresh or
EverFresh)
1 tb Vegetable oil
1 Egg white
Proof yeast in 1/2 c of warm water with molasses. Add
yeast mixture to 2 cups of unbleached flour along with
1/2 c more of the warm water. Mix, either by hand or
with an electric mixer, until the gluten is well
developed, about two min. Mix remaining 1/4 c water
with last four ingredients and add to first mixture
along with the whole wheat flour and dry milk. Mix
until well combined (this can also be done by hand or
with an electric mixer). Turn out on a WELL floured
board and knead, adding additional flour as necessary,
until you have a slightly sticky, satiny dough. Form
dough into a ball and place in an oiled bowl to rise
until doubled in bulk. Punch dough down and form into
a loaf and place in an oiled 5X9 bread pan. Cover
with a towel and allow to rise until doubled in bulk
(the dough will rise well above the top of the pan).
Place loaf into a preheated 425 deg. oven and bake for
10 min. Reduce oven temp to 350 deg and bake an
additional 25 min. Allow to cool before slicing.
