Jan Brett’s Blog

Mix 1 1/2 packets of yeast with 1/2 c warm water and let fluff up and bubble
add
1/2 cup molasses
1 t sea salt
1 egg, beaten
1/4 cup buttermilk powder if you can find it, or powdered milk, if not — this ingredient is not essential
2 cups warm water
1/2 cup softened butter, some stores carry homemade which I prefer

Blend this mixture and add 8 cups of flour– the kind of flours for this recipe will follow.  After adding one half the total amount of flour, blend in 1 cup walnuts chopped very fine and 1 cup dried cranberries and 1/4 cup toasted sesame seeds (optional) — it’s easier to blend the nuts and fruit this way.
The 8 cups of flour include
1/4 cup flaxseed meal
1/4 cup wheat germ
1/4 cup  King Arthur Harvest Crunchy Grains Blend
3 cups King Arthur 12 grain flour – I ordered from their website, but if you can’t be bothered use whole wheat flour.
4 cups of King Arthur bread flour, found in most grocery stores.  It has more gluten in it and makes a chewy texture to your bread.  Sometimes I will use King Arthur white whole wheat flour which I order from the website.
I knead the dough for 10 minutes, timed.   Place the bread in a greased bowl in a warm place with a damp towel on top.  It should rise until doubled in bulk.  Punch down and shape into two loaves to fit standard pans, that have greased with butter, let rise and place in a cold oven.  Turn temperature to 400° for 10 minutes and turn down to 375° for a remaining 20 to 25 minutes until done.  A loaf of bread that is fully cooked will sound drum like when tapped on the top.  Do not peek!Whoops, I think the last instructions is for my gingerbread recipe!   It is best to bake bread on a sunshiney day with low humidity.  I think my fresh hen’s eggs also contribute to a nicely risen loaf!   Thank you Bonnie, Foo-lion, Pang, Cindy, Cricket, and Fleur, my best laying hens!