Title: Ileen's Brown Bread
Categories: Diet Bread
Yield: 1 Servings

1	qt	Warm water
6	tb	Instant potato flakes
6	c	Stone-ground whole wheat
		Flour
4	c	Stone-ground rye flour
2	c	Steel-cut oatmeal
2	pk	Active dry yeast
1/2	c	Oil
1/2	c	Molasses
1	tb	Salt
3	lg	Eggs, beaten
1		Egg mixed with 1 tbsp water
		For glaze
		Sesame seeds or wheat germ

Combine the flours & oatmeal. Set aside. Whisk together potato flakes in warm water. Add yeast, stirring until dissolved. Add the oil, molasses & salt. Beat in 4 cups of the flour mixture until smooth. Cover & let proof 20 -30 minutes or til light & bubbly. Stir down the sponge & add the eggs. Gradually add sufficient flour mixture to make a soft, workable dough that pulls away from the sides of the bowl. Turn out onto a floured surface & knead 8 - 10 minutes until smooth & resilient. Place the dough in a warm, buttered bowl, turning to coat the top. Cover loosely with plastic wrap & a towel and let rise until doubled, about 1 - 1 1/2 hours.

Punch down the dough & turn out onto a floured surface. Divide into 4 equal portions. Knead each piece, cover & let rest 10 - 15 minutes. Butter four 8 1/2" loaf pans. Form the dough into loaves & place in the pans. Cover & let rise until just curved over tops of pans, about 30 -40 minutes. Brush the loaves with the glaze & sprinkle with seeds or wheat germ.

Bake at 350 degrees for 45 minutes. Let cool on wire racks.

Source: America's Bread Book by Mary Gubser

I always substitute EggBeaters for the eggs. I never notice any difference in the bread. Converted to MM by Donna Webster Donna@webster.post.demon.co.uk From: Donna@webster.Demon.Co.Uk Date: Wed, 01 Nov 1995 15:00:36 +0000 (

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