Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Active dry yeast
1/3 c Lukewarm water
1/2 ts Sugar
1 c Water, extra
1/2 c Cracked wheat
60 g Butter
2 tb Honey
2 tb Malt
1/2 c Milk
1/2 c Cooked rice
1/2 c Fine oatmeal
1/2 c Rye flour
1 c Wholemeal plain flour
4 c Plain flour
2 tb Milk, extra
Dissolve yeast in lukewarm water with sugar, allow to
stand in warm place until frothy. Place extra water
and cracked wheat in small saucepan, cook over medium
heat until water has been absorbed and mixture is
thick. Remove from heat, stir in butter, honey, malt,
milk and rice, allow mixture to cool. Combine flours
and oatmeal in large bowl, stir in wheat and yeast
mixture, mix to form a dough. Knead mixture on floured
surface for about 10 minutes, or until dough springs
back when lightly touched with fingers.
Cut dough into 3 pieces for large pots, 4 for medium
pots or 8 for small pots. Knead pieces into rounds,
place into clean terra cotta flower pots. Stand in a
warm place for 15 minutes or until doubled in bulk.
Glaze with extra milk, bake in moderate oven 35
minutes for large pots, 20 minutes for medium pots or
15 minutes for small pots or until cooked when tested.
