NANA'S PRAIRIE BREAD
This semi-dark bread is delicious any time of year, but it's perfect for autumn and Thanksgiving. While sturdy enough for sandwiches, it is wonderfully soft and moist for a dinner bread. Nobody will ever guess the secret ingredients of raisins and dried cherries.
Provided by Baking Nana
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 4h40m
Yield 16
Number Of Ingredients 15
Steps:
- Combine boiling water, raisins, cherries, 1/4 cup honey, and dark brown sugar in a blender. Let stand until raisins and cherries have plumped up and liquid has cooled, about 10 minutes. Puree until liquefied.
- Mix yeast, 1 tablespoon honey, and warm water together in a large bowl; let stand until bubbly, about 10 minutes.
- Combine 2 cups bread flour, 2 cups whole wheat flour, rye flour, powdered milk, vital wheat gluten, and salt in a bowl.
- Stir liquefied fruit mixture into the yeast mixture. Add the flour mixture. Stir until combined and a dough is formed, 6 to 8 minutes.
- Mix oil into the dough. Add the remaining 1 cup whole wheat flour. Mix in the remaining 1 cup bread flour 1/4 cup at a time; dough should pull away from the sides of the bowl but still be sticky.
- Turn dough out onto a well-floured surface; allow to rest for 10 minutes.
- Knead until dough is smooth and elastic. Dust with as little additional flour as possible; dough should be tacky, not dry.
- Turn dough into an oiled bowl and cover with a loose cloth. Allow to rise until doubled in volume, about 1 1/2 hours.
- Turn dough onto a work surface and allow to rest for 10 minutes. Divide dough into 4 equal pieces and shape into rounds. Place on a baking sheet. Score the top of each loaf with a sharp knife. Cover and allow to rise again until doubled, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C). Bake until internal temperature reaches 180 degrees F (82 degrees C), 20 to 25 minutes more.
- Cool loaves on racks for at least 20 minutes before slicing.
Nutrition Facts : Calories 354.3 calories, Carbohydrate 60.8 g, Cholesterol 3.9 mg, Fat 8.9 g, Fiber 5.1 g, Protein 9.7 g, SaturatedFat 1.9 g, Sodium 380.7 mg, Sugar 17.2 g
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Rizwan Okz
okzrizwan81@yahoo.comThis bread is a great way to use up leftover cornmeal. I always have some on hand, so this recipe is perfect for me.
Kancon Mala
mala_kancon@gmail.comI love the smell of this bread baking in the oven. It fills the whole house with a warm and inviting aroma.
Akbor Hussain
a63@yahoo.comThis bread is perfect for making sandwiches. It's sturdy enough to hold up to all your favorite toppings.
Zanele Madlala
m_z@gmail.comI'm not a fan of sweet bread, so I reduced the amount of sugar in the recipe. It turned out great!
Masood Ahmad Hamidzada
m@hotmail.frThis bread is a bit expensive to make, but it's worth it. It's so delicious and it makes a great gift.
Ahmed Zubair
ahmed@gmail.comI'm allergic to wheat, so I used gluten-free flour to make this bread. It turned out great!
Kathleen Pasalosdos
p@hotmail.comThis bread is a great way to use up leftover buttermilk. I always have some on hand, so this recipe is perfect for me.
Fatima Noor
n82@hotmail.comI made this bread for a potluck and it was a huge hit. Everyone loved it!
Ryanne
ryanne@hotmail.frI've never made bread before, but this recipe was easy to follow and my bread turned out perfect. I'm so glad I tried it!
JAH DIDI
j_d@yahoo.comThis bread is a bit time-consuming to make, but it's definitely worth the effort. It's so delicious!
L I Z A N A
l-a@gmail.comI'm not a big fan of cornmeal, so I omitted it from the recipe. The bread still turned out great!
Rick Robertson
r42@yahoo.comThis bread is really versatile. I've used it for everything from sandwiches to French toast to bread pudding.
ELOM THANKGOD
elom-t@aol.comI love the addition of cornmeal to this bread. It gives it a slightly sweet and nutty flavor.
tansin arafatbipu
arafatbipu50@yahoo.comThis bread is perfect for sandwiches or toast. It's also great for making croutons or bread crumbs.
Domanatica Miller
d@gmail.comI'm not sure what I did wrong, but my bread didn't turn out very well. It was too dry and crumbly.
Jenna Kussart
k.j89@gmail.comI followed the recipe exactly and my bread turned out great! It was so easy to make and it tastes amazing.
Mahabub Rabbi
r_m69@aol.comThis bread is a bit denser than I expected, but it still has a great flavor. I'll definitely be making it again.
Jenny Persad
persad-j@aol.comI've made this bread several times now and it always turns out perfect. It's my go-to recipe for homemade bread.
Arman Gazi
gaziarman@hotmail.comThis bread is so good! I made it for my family and they all loved it. It was gone in no time.
Ikimot Bit
i.bit@hotmail.comNana's Prairie Bread is a delicious and easy-to-make bread that is perfect for any occasion. I love the crispy crust and the soft, fluffy interior.