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Multigrain Bread

Ingredients

 

1/2 C warm water

 

2 T active dry yeast

 

2 3/4 C hot water

 

3/4 C molasses

 

1 T salt

 

2 T oil

 

2 C quick oats

 

1 C wheat germ

 

1/4 C flaxseed

 

1 C bran or barley flour

 

1 C rye flour

 

1/2 C vital wheat gluten (gluten flour)

 

3 C whole-wheat flour

 

1 C unbleached enriched flour

 

Directions:

 

Dissolve yeast in 1/2 cup warm water. Combine water, molasses, salt, oil, oats, wheat germ, flax-seed, bran, rye flour, and gluten flour. Stir in yeast.

 

Beat well with a mixing spoon. Add whole-wheat flour to make moderately stiff dough. Add unbleached enriched flour gradually. Turn out on a lightly floured surface. Knead until smooth and satiny.

 

Shape dough into a ball. Place in lightly greased bowl. Cover and let rise in warm place until double (about 90 minutes).

 

Punch down. Cut into 2 portions. (For smaller loaves, cut into 3 portions.) Shape into loaves.

 

Let dough rise in oiled bread pans until double (about 60 minutes).

 

Bake at 350 F for 30 to 35 minutes.

 

From: Natural Lifestyle Cooking by Ernestine Finley

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