Recipe - Peasant Bread

3 To 3 One half cups allpurpose
flour
2 pack Active dry yeast
1 Three fourths cup Water
One fourth cup Dark molasses
2 tablespoon Cooking oil
2 teaspoon Salt
1 One half cup Rye flour
One half cup Whole bran cereal
1/3 cup Yellow cornmeal
1 tablespoon Caraway seed

In a large mixer bowl combine 2 cups of the allpurpose flour and the
yeast. In saucepan heat water, molasses, oil, and salt just till warm (115
to 120 degrees); stir constantly. Add to flour mixture. beat at low speed
of electric mixer One half minute, scraping bowl. Beat 3 minutes at high speed.
Stir in rye flour, bran, cornmeal, caraway, and as much remaining
allpurpose flour as you can mix in with a spoon. Turn out onto lightly
floured surface. Knead in enough remaining allpurpose flour to make a
moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Shape into a ball. Place in a greased bowl; turn once to grease surface.
Cover; let rise in a warm place till double (1 to 1 One fourth hours).

Punch down; turn out onto floured surface. Divide in half. Cover; let rest
10 minutes. Shape into 2 loaves; place in 2 greased 8x4x2" loaf pans.
Cover; let rise till nearly double (30 to 45 minutes). Bake in a 375 degree
oven 35 to 40 minutes or till the bread is done. Cool on wire rack. Makes 2
loaves, or 36 servings.

From: The Dieters Cookbook, courtesy Debbie Carlson Cooking Echo