"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Dark Multi-Grain Bread Recipe

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

Karen Pingree
Added: Sunday, September 17, 2006


1 c milk
1 c butter
c molasses
1 c water
4 Tbsp yeast
tsp sugar
1 c warm water
4 eggs, well beaten and at room temperature
5 Tbsp sugar
1 Tbsp salt
1 c dry milk
2 c bran
c wheat germ
1 c soy flour
2 c whole wheat flour
5 c unbleached white flour
5 c Better for Bread white flour

In medium saucepan, heat milk, water, molasses and butter until butter melts. Cool to lukewarm. In large bowl, dissolve yeast in sugar and warm water until foamy and active.
Add a little of milk mixture to eggs and add into yeast mixture. Gradually add dry ingredients, mixing thoroughly, reserving 2 c white flour for kneading. Knead in enough flour to make dough easy to handle, but not too dry. Oil dough and cover, letting raise until doubled. Punch down and divide into 6 even pieces. Let rest 5 - 10 minutes, covered. Form bread loaves and place in greased loaf pans. Raise so dough is about 1 above loaf pans. Bake at 400 for 25 minutes.

Personal Notes:
Personal Notes:
This recipe came from a luncheon Kathy Conner had for Mom and I a few months before Susan succumbed to cancer.




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