Recipe for Crunchy Farmhouse Bread - Low Carb Recipes .ws

Instructions: In large bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy. Whisk in honey, butter and egg.

With wooden spoon, stir in 2 cups of the all-purpose flour, whole wheat flour, oats, cornmeal, bran, millet and salt until smooth. Gradually stir in enough of the remaining flour to form slightly sticky dough.

Turn out onto floured surface; knead for 8 to 10 minutes or until smooth and elastic, dusting with as much of the remaining flour as necessary to prevent sticking. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, 1-1/2 hours.

Punch down dough; turn out onto lightly floured surface. Knead into round loaf, stretching dough down all around and pinching underneath to shape. Dust top with flour; place on greased baking sheet. Cover with clean towel let rise until doubled in bulk, 45 to 60 minutes.

Using serrated knife, slash shallow grid pattern on top of loaf. Bake in centre of 375F oven for 45 minutes or until golden brown and loaf sounds hollow when tapped on bottom. Remove from pan; let cool on rack.

Makes 1 loaf, 24 slices.

Bread Machine Crunchy Farmhouse Bread:
Choose whole grain setting; let baked loaf cool on rack.

Note: This rustic crisscross-topped loaf is hearty and flavourful with a combination of different grains, including millet, a small round and crunchy grain. Look for it in bulk or health food stores.

NOTES : I made the dough for this bread today in my bread machine on the dough cycle and then shaped it and baked it on my pizza stone. I did not have millet or enough sesame seeds, so used equal amounts of seven grain cereal since it contains millet.

I would suggest starting with only 2 1/4 cups of all-purpose flour and adding more if necessary.

Delicious and gorgeous to look at!