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Good Tasting All Grain Bread Recipe

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This recipe for Good Tasting All Grain Bread, by , is from The Sts. Peter and Paul Women's Group Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandra Danger
Added: Sunday, August 30, 2009


For Whole Wheat - omit rye flour and use 3 cups whole wheat flour instead of 2 cups.

2 1/4 cups warm water
1/2 cup molasses
2 pkgs dry yeast
2 eggs
1 1/2 tsp salt
1/3 cup salad oil
1 cup nonfat dry milk
1/2 cup rolled oats
1/2 cup yellow cornmeal
1/2 cup wheat germ
1 cup rye flour
2 cups whole wheat flour
About 3 cups white flour

Combine water and yeast. Stir to dissolve. Add molasses, eggs, salt, oil, milk, oats, cornmeal and wheat germ. Mix well. Add rye and whole wheat, then white flour and knead until smooth elastic. Place in greased bowl, turn over to grease surface. Cover. Let rise until doubled in a warm place about 1 1/2 hours.

Shape two loaves. Press each flat and in shape of rectangle. Start with small end and roll up; press seams together. Tuck ends under and press to fasten. Place seam side down in pan. Press to flatten a bit and fill most of bottom of pan. Raise in warm place until above the top of the pans (about 1 hour).

Bake 375 for 25 minutes. Reduce to 350 for 20 minutes or until they sound hollow when tapped and look done. Cool on wire rack. 3/4 of the recipe makes 1 large 9 x 5 loaf. Increase baking time for larger loaf to 375 for 35 minutes, then back 350 for 30-35 minutes.




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