Brown Harvest Bread

By barbsjustagirl

This bread happens to be a favorite of a woman I consider to be a deal angel. I add 2 cups of raisins per loaf for her. You can even add 1 cup of macadamia nuts as well.

Ingredients

• 1 tablespoon yeast
• 5 cups warm water
• 3/4 cup molasses
• 1/2 cup packed brown sugar
• 1/2 tablespoon olive oil
• 9-10 cups whole wheat flour
• 1 (16 ounce) package 10-grain mix
• 2 cups quick-cooking oats
• 1/2 cup roasted pine nuts
• 1/2 cup roasted almonds
• 1/2 cup roasted cashews
• 1/2 cup Candied walnuts
• 1/2 tablespoon salt
• 1 egg
• 2 tablespoons water

Details

Servings 2

Preparation

Step 1

In a large bowl dissolve the yeast in the water. Let stand for 5 minutes or until the yeast is foamy. Add the molasses, brown sugar and olive oil.

In another large bowl combine the whole wheat flour, 10-grain mix, oats, pine nuts, almonds, cashews, walnuts and salt.

Slowly add the wet mixture to the dry mixture and mix well. Turn the dough onto a lightly wheat-floured counter top or board.

Knead the dough for 4-7 minutes. Keep the dough moist for a soft, tender bread.

Separate the dough into two portions.

Generously grease 1-2 baking sheets depending on their sizes. With your hands form the sections of dough into round loaves on the baking sheet. Place the sheets in a warm, dry place and let the dough rise for 60 minutes.
Preheat the oven to 375 degrees.

Beat together the egg and water to make an egg wash. Brush the egg wash over the dough. Make three deep slits - deep enough to see the filling - in the top of each loaf.

Bake the loaves for 45-55 minutes.

Tap the bottom of one of the loaves. If it sounds hollow, it's done. If not, continue to bake checking every few minutes.

Let the loaves cool for 45 minutes before slicing.