Rudi's Stone-Ground Wheat Bread
Today I made Rudi’s Stone-Ground Wheat Bread from Bernard Clayton’s “New Complete Book of Breads.” With cracked wheat, wheat germ, sunflower seeds, and sesame seeds in it, along with whole-wheat flour, bread flour, molasses, and honey, it is nutritious, rich, and tasty. If you bake this I suggest you use greased, non-stick loaf pans. The egg wash can drip down and make it stick in spite of greasing glass loaf pans. (Yes, this is why I only photographed one of the two loaves I baked.) The not-photographed loaf had one unsightly end, but it still tasted great!
3 comments:
I really liked the blogs.. you are really into the bread making. Looks very "professional" or old fashioned.. which does bring back many good memories for us all. Have you tried the coffee can baking that my grandma use to make.. those look cool too.
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What are all the choices at the bottom about choosing an ID?? I don't have any of those so I guess I'm anonymous.
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I still have your grandma's recipe for that batter bread and I have a pottery crock made for baking bread in that will take the place of the small coffee cans. There's just no lid to pop off when it has raised high enough. :)
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