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Four Grain Bread Recipe

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This recipe for Four Grain Bread, by , is from The Springer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dennis & Mary Springer
Added: Friday, April 28, 2006


1 c. oatmeal
11/4 c. flax flour (1 c. seed, ground)
11/4 c. barley flour (1 c. seed, ground)
91/2 c. whole wheat flour
2 tsp. turmeric
4 pkg. Quick rise yeast
4 tsp. salt
2/3 c. milk powder
3 c. potatoe water (or plain water or veg. juice)
2 c. boiling liquid (one of the above liquids)
2 tbs. honey
2 tbs. molasses
6 tbs butter, or oil, or shortning, or lard (equals 1/3 c. plus 1/2 tbs)
2 eqqs

Soften oatmeal in 2 c. boiling potato, vegetable, or plain water. Measure the flour into a 4 qt. bowl but leave 1 cup separate. Grind the flax and barley seed into flour. (Flax cannot be ground ahead of time for it quickly looses it's nutrients). Add to flour bowl and mix in yeast & salt and set aside. Measure into a large round metal bowl (2-3 gal size): honey,(to get honey & molasses to come off of the spoon quickly, put vegetable oil on the spoon), molasses, & powdered milk. Heat
the 3 cups of liquid to 120-130 degrees and melt the shortning in it. Add to the large metal bowl and stir. Add 4 cups of flour and whisk until smooth. Add another 4 cups of flour and stir with wooden or large heavy spoon. Add half of remaining flour and knead it in. Add the balance of the flour and knead until a soft, spongy, dough forms that no longer sticks to the hands. You'll probably need the last cup of flour. Oil the dough and bowl. Cover and let rest the length of time that the yeast packet indicates. Grease the pans. Makes 4 loaves or 2 loaves and 3 cookie sheets of hamburger buns.




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