I first made this bread in 1990 and it won ribbons at two separate fairs that summer. I like it very much toasted for breakfast or used for grilled sandwiches. I personally like the 7-½ inch size bread pan because the slices are smaller and just the right size for me.
SENNEBEC HILL BREAD
- 1 cup whole wheat flour
- 1-1/4 tsp. salt
- 1/4 cup yellow cornmeal
- 2 Tblsp. fast acting dry yeast*
- 1/2 cup dry milk
- 1/4 cup dry oats
- 1/4 cup wheat or oat bran
- 1 cup water
- 1/4 cup molasses
- 3 Tblsp. Oil
- 1 egg, room temperature
- 1/2 cup rye flour
- 1-½ to 2 cups all-purpose flour
*The fast acting, “Instant“ or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water.
Grease one 9-inch or two 7-½ inch loaf pans
In the large bowl of a mixer, place whole wheat flour, salt cornmeal, yeast, dry milk, dry oats and wheat/oat bran.
In a two-cup measure, place the water, molasses and oil. Heat this mixture to 130 degrees F. Pour this into the large bowl with the flour mixture. Beat with a paddle beater on medium speed for 3 minutes. Add egg and beat for 30 seconds. Remove paddle beater and insert dough hook.
Add rye flour and then all-purpose flour gradually while beating for 6-½ minutes until dough is smooth and elastic. Don’t use any more flour than you have to – dough may be a little sticky because of the molasses.
Place dough in a greased bowl, cover and let rise in a warm place for 30 minutes.
Preheat oven to 375 degrees F
Bake 9 inch loaf for approximately 45 minutes and 7-½ loaves for approximately 35 minutes until tops are browned and bread sounds hollow when tapped. Cover tops with foil if bread is browning too quickly.
Cool on wire racks.
Yield: One 9-inch or two7-½ inch loaves