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.
Yields
6 Servings