Pilgrim Brown Bread

This is a very interesting bread recipe that I found in a book at the library!  Believe it or not, it is the first time I can remember actually making bread completely by hand.  I usually use the bread machine to make the dough, but decided to start learning to go without it.



Pilgrim Brown Bread


1 1/2 c lukewarm water
1/2 c dark molasses
1/4 c canola oil
1 Tb dry yeast

Dry Ingredients:
3 c whole wheat flour
2 1/4 c bread flour
1 Tb salt
1 c raisins (optional)
1 c hot water (optional)

Combine water, molasses and oil in a large bowl; sprinkle yeast on top and let sit 2 minutes.
Add dry ingredients, stirring well.  Mix with a dough hook for 8-10 minutes or knead by hand until dough appears silky and resilient.
Meanwhile, place raisins in hot water in a small bowl and allow raisins to plump up for about 10 minutes.  Drain and knead into dough.
Transfer dough into an oiled bowl and cover with plastic wrap.  Allow to rise for 1 1/2 hours or until doubled in size.
Punch down dough, and recover and allow to rise again 30 minutes.
Place baking stone in oven on rack, and allow to preheat to 400º
Place dough onto a lightly floured surface.  Divide dough in half.
Dust a baking sheet with wheat flour. 

Shape dough into 2 oblong loaves and place on sheet.  Let rise, covered, for 20 minutes.
Uncover loaves, and spritz with water bottle. Dust with wheat flour.
Make 2-3 diagonal slashes across the top of the loaves with a serrated knife.
Quickly spritz the inside of oven with water, and place the baking sheet onto the hot stone.
Bake 35-40 minutes.  Crust will be dark and firm.
Allow to cool on rack for 10 minutes before cutting.

Enjoy!