I finally got up the nerve to try baking bread in this high altitude, and it turned out just fine! Phew.
Our Family Bread Recipe
Slightly grainy style – 4 loaves
1 c. Red Mill seven grain cereal
½ c. boiling water
5 ½ c. lukewarm water
2 T. yeast (2 packages)
1 c. + 2 T. honey
¾ c. buttermilk, dry
4 eggs
1 c. rolled oats
2 c. whole wheat flour
7 c. white flour plus more for kneading
2 ½ T. salt
1 c. vegetable oil
Pour boiling water over seven grain cereal in small bowl.
Mix yeast with ½ c. lukewarm water. Add a squeeze of honey (about 2 T.). Let sit 10 minutes.
Meanwhile put 1 c. honey in extra large mixing bowl.
Add 4 eggs.
Add 5 c. lukewarm water.
Add yeast mixture.
Add oats, 2 c. whole wheat flour, 4 c. white flour, and buttermilk. Stir until mixed with wooden spoon and then beat 100 strokes. This part of the recipe is called the sponge.
Cover bowl with clean dishtowel and put in a warm place to rise for 60 minutes or until doubled in size.
Add salt and oil.
Add seven grain cereal. Stir with wooden spoon.
Add flour 1 cup at a time until dough is elastic, about 3 cups. May be more or less. When dough becomes difficult to mix with the spoon, switch to your hands.
Turn dough out on well-floured surface and knead about 10-15 minutes until dough is smooth. Add flour is dough is sticky. Don’t potchki. I think the dough feels like a firm backside when it is kneaded enough, but everyone has their own indicators.
Put dough back into bowl, cover with towel, and let rise 50 minutes or until doubled.
Punch down dough in bowl, cover and let rise 40 minutes or until doubled.
Punch down dough in bowl. Turn out onto well floured surface and shape your loaves. Put into greased bread pans and let rise 20 minutes. Brush top with an egg wash for a shiny top and add sesame or poppy seeds if desired.
Bake at 350 degrees for 45 minutes to 1 hour. To check for doneness, turn a loaf out and knock on the bottom. It should sound hollow. If it doesn’t, just put it back in.
Turn out loaves immediately and let cool on rack, or eat!
