Thursday, November 22, 2007

Tom's Ditto Bread

photo © Linda Blakely 2007

3 packages yeast
1/2 t sugar
3 cups water
1/3 cup brown sugar
3 T cornmeal
3 cups whole wheat flour
7 - 8 cups flour
3/4 cup warm water
1/4 cup molasses
6 T butter
3 T sesame seeds
2 eggs
1 T salt

Mix yeast with 3/4 cup warm water and sugar. Set aside. Boil 3 cups water and pour in a bowl. Add molasses, butter, brown sugar, cornmeal, salt and sesame seeds. When cooled, add yeast mix. Beat eggs stiffly and add to mixture. Mix in whole wheat flour one cup at a time. Begin adding rest of flour one cup at a time, decreasing amount added as dough stiffens. Knead in remaining flour. Lightly grease large bowl. Place dough in the bowl and turn it over to grease both sides. Cover with a towel and allow to rise until doubled in bulk. Punch down, divide into thirds and place in greased loaf pans. Allow to rise 30 - 45 minutes covered. Preheat oven to 350F. Bake loaves uncovered for 35 - 45 minutes.