Bob's Bread

This bread is the invention of my friend, Bob Halperin, a Professor of Accountancy at the University of Illinois. It is dense and has an interesting collection of flavors and textures. It stays fresh for 3-4 days after baking and, of course, freezes well.


Oven Temp: 375°

Yield: 2 loaves.

Put all the ingredients except for the water in a food processor fitted with the plastic blade. With the motor running, slowly add the water. Adjust the bread flour as needed for a smooth, elastic dough. Remove to a large bowl, cover, and let rise for about 45 minutes. Punch down and form into two loaves in greased loaf pans. Cover and let rise for 45 minutes. Bake for 35 minutes.

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