Formulas
Prairie Bread
Shape this healthy multigrain bread into free-form loaves or rolls for extra eye appeal.
Dissolve yeast in water in mixer bowl. Add all remaining ingredients but salt, seeds and nuts; mix to a smooth, elastic, fully developed dough. Add salt, seeds and nuts; mix only to disperse uniformly. (Desired dough temperature: 79° to 81°F.) Ferment to full rise. Punch. Continue fermentation for 1/3 the time required for first rise. Scale as desired. Round, rest 10 to 20 minutes. Shape as desired. Proof fully. Slash and brush tops with egg wash. Top with oats, seeds, etc. Bake at 400° to 425°F until done and golden.
| Ingredients | Weights |
True % |
Baker's % |
|---|---|---|---|
| Water (variable) | 60 lbs. |
29.75 |
60.00 |
| Compressed yeast | 4 lbs., 8 ozs. |
2.25 |
4.50 |
| Progressive BakerŪ Gibralter Medium High Gluten Flour | 70 lbs. |
34.75 |
100.00 |
| Vital wheat gluten | 3 lbs. |
1.50 |
100.00 |
| Cracked wheat | 6 lbs., 12 ozs. |
3.25 |
100.00 |
| Rye meal, flaked oats, and barley flakes | 6 lbs., 12 ozs. of each |
3.25 of each |
100.00 |
| Honey | 5 lbs., 8 ozs. |
2.75 |
5.50 |
| Non-stop dry milk | 4 lbs. |
2.00 |
4.00 |
| All Purpose Shortening | 5 lbs., 8 ozs. |
2.75 |
5.50 |
| Whole eggs | 6 lbs. |
3.00 |
6.00 |
| Progressive BakerŪ Premium Baker's Salt | 2 lbs. |
3.00 |
2.00 |
| Flax, sesame, and sunflower seeds | 3 lbs., 8 ozs. of each |
1.75 of each |
3.50 of each |
| Chopped walnuts | 6 lbs., 12 ozs. |
3.25 |
100.00 |
| Cracked wheat | 4 lbs. |
2.00 |
4.00 |
| Total | 202 lbs. |
100.00 |
602.00 |