"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Whole Grain Buttermilk Bread Recipe

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This recipe for Whole Grain Buttermilk Bread, by , is from Cookin' With The Osmons, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christine Arp Herrera Irving, Texas
Added: Thursday, June 8, 2006

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 350 until loaves are well browned and sound hollow when tapped, 40 to 45 min. Yield: 2 loaves

 

 

 

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