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Recipe Ingredients:
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2 pkgs.
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Active Dry Yeast
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2 cups
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Warm Water
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2 cups
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Milk
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1/2 cup
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Sugar
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1/2 cup
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Shortening
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2 tbsp
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Salt
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7 1/2 cups
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White Flour, Unbleached
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1 cup
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Spelt Flour
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1/4 cup
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Molasses
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1/2 cup
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10 Grain Cereal
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3 1/2 - 4 cups
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Whole Wheat Flour
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Cooking Directions: |
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1.
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In a large mixing bowl, dissolve yeast in water. In a saucepan, heat together milk, sugar, shortening, and salt just until warm- stirring constantly until shortening almost melts (110F-115F). Add yeast to mixture. Stir in 3 cups of the white flour and 1 cup of spelt flour till smooth, cover and let rise in warm place 1 hour. Stir batter down; turn about have the batter (4 cups) into another mixing bowl. To this half of the batter stir in enough of the remaining white flour to make a moderately stiff dough. Turn out onto floured surface; knead 6 to 8 minutes or until smooth and elastic. Place in greased bowl, turning once to grease surface. Cover.
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2.
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To remaining half of batter, stir in molasses until well blended. Add the 10-grain cereal and enough of the whole-wheat flour to make a moderately stiff dough. Turn out on floured surface knead 6 to 8 minutes or until smooth and elastic. Place in greased bowl, turning once to grease surface. Cover. Let both doughs rise 45 to 60 minutes or until doubled.
Punch down; let rise 10 minutes.
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3.
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Divide each portion into thirds. On lightly floured surface roll out each portion of dough to a 12"x8" rectangle. Place one dark portion of dough atop one light portion. Roll up tightly into a loaf, beginning at short side. Place loaf in greased 9"x5"x3" loaf pan. Repeat with remaining portions to make 3 loaves. Cover, let rise 45 to 60 minutes or until almost double. Bake at 375� for 30 to 35 minutes- cover with foil after 20 minutes. Remove from pans and cool thoroughly on wire racks. Brush tops of bread with melted butter or margarine.
Makes 3 Loaves (13 slices each).
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10 Grain Cereal
Our 10 grain cereal makes for an incredibly tasty hot breakfast cereal. Packed with whole wheat, corn, rye, triticale, oat, millet, barley, brown rice, defatted soy grits, oat bran, and flaxseed.
Organic Whole Wheat Flour
Organic whole wheat flour is 100% stone ground from hard red U.S. dark northern spring wheat and has all of the nutritious bran and germ still intact. Use for making breads, pancakes, baked goods, etc.
Spelt Flour
Our spelt flour is a perfect substitute for wheat flour. It makes delicious and nutrient-packed breads, cakes, pastries, pasta, and pancakes.
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