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Birdie Gabriel's Whole Wheat or Rye Bread Recipe

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This recipe for Birdie Gabriel's Whole Wheat or Rye Bread, by , is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Gabriel
Added: Sunday, August 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
8 c. water
1 c. oatmeal
4 c. whole wheat or rye flour
1 c. shortening
1/3 c. brown sugar
2 T. salt
1/3 c. molasses
3 pkg. dry yeast
1 c. warm milk
white flour

Directions:
Directions:
Bring the water to a boil. Add the oatmeal, stir well. Add the flour to this mixture while it's still hot and add the shortening, brown sugar, salt and molasses. Stir well and set aside to cool to lukewarm. Place 3 pkgs. dry yeast into warm milk and dissolve. Place into mixture. Add white flour to desired stiffness or until it can be handled well. This is softer than regular dough. Let rise until doubled. Punch down and place into 8 greased tins. Let rise again. Bake at 425 degrees for 10 min. Then reduce heat to 375 degrees and bake for 40 min. longer. Grease tops of loaves after removing from pans. Yield: 8 loaves

 

 

 

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