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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Whole Grain Buttermilk Bread Recipe

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This recipe for Whole Grain Buttermilk Bread is from Cookin' With The Osmons, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c warm water
1 package active dry yeast
1 tbsp of honey
4 c unsifted all-purpose flour
1 tbsp salt
2 c buttermilk
1 c wheat germ
2 1/2 c rye flour
1 egg white, slightly beaten with 1 tsp water
3 tbsp rolled oats
Directions:
Directions:
Place warm water in a large bowl; stir in yeast and honey, then 1 c all purpose flour. Let stand in warm place until bubbly, 20 to 25 min. Mix in buttermilk and salt. Add 2 1/2 c more all purpose flour. Mix to blend, then beat until smooth. Stir in wheat germ and rye flour to make a stiff dough. Turn out on a floured surface and knead until dough is springy, kneading in more all purpose flour if necessary. Place dough in greased bowl. Cover and let rise in a warm place until doubled, about 1 or 1 1/2 hours. Punch dough down let rest for 5 min. Divide in half. Shape each half into a loaf and place in a greased 9x5 inch loaf pan. Let rise until doubled, about 45 min. Brush lightly with egg mixture; sprinkle each loaf with 1 1/2 tbsp of rolled oats. Bake at 350º until loaves are well browned and sound hollow when tapped, 40 to 45 min. Yield: 2 loaves

 

 

 

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