Multi-Grain Bread

[Guest guest]

So, I’ve been trying out different recipes for bread. This is the one

that turned out best today – heavy, hearty, full of flavour. It made

wonderful toast for sandwiches (fresh tomatoes, cucumber slices, red

lettuce, drizzled with balsamic vinegar, sprinkled with fresh pepper),

which is what we had for dinner tonite.

 

Multi-Grain Bread

 

2 cups bread flour

½ cup whole wheat flour

½ cup rolled oats

¼ cup cornmeal

¼ cup rye flour

¼ cup cracked wheat/bulgur

1/8 cup sugar

1/8 cup molasses

1 tbsp vital wheat gluten

1 envelope (2 ¼ tsp) active dry yeast

1 ½ tsp salt

¼ cup skim milk powder

3 tbsp shortening

1 - 1 ¼ cup lukewarm water

 

Make a smooth, supple dough by hand in in a bread machine (use the dough

cycle). Let the dough rise for 1 hr (it’s a slow riser), then shape it

into a loaf and place it in a standard bread pan. Cover and let rise in

a warm place til crowned about 1 inch ocer the rim of the pan (about 1 ½

hrs). Bake in a preheated 350F oven for 35 – 40 minutes or until it

tests done.

 

--

Sherri

 

Everyone has a photographic memory. Some just don't have film. -

Steven Wright