Multi-grain Bread
Prep
45m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Multigrain Brad
| 4 cups boiling water |
| 1 cup cornmeal, uncooked |
| 1 cup cracked wheat |
| 1 cup regular oatmeal |
| 1/4 cup millet |
| 2 Tbs yeast |
| 1/2 cup honey |
| 2 tsp salt |
| 1/4 cup gluten |
| 8 cup whole-wheat flour (up to 10 cups if needed) |
Multi-grain Bread Directions
- Heat water to boiling.
- Pour boiling water over cornmeal, cracked wheat, oatmeal, and millet; cool.
- When water-grain mixture is cooled to 100°,prepare yeast mixture by putting yeast into 2 cups water.
- Add honey, salt, and gluten.
- Then add the grain mixture and stir well.
- Add whole wheat flour, 1/2 cup at a time come a mixing well with spoon between additions. (or knead with an electric mixer.)
- use only enough of the flour to make a soft dought that will be sticky.
- This is very importand, otherwise your bread will be dry and crumbly.
- Trun out onto a well flouerd board and knead for 5 minutes,(or contiue kneading in electric mixer).
- Dough will be sticky.
- Place in a well greased bowl, cover with damp cloth, and place in a warm place to rise until double in bulk or until a finger pressed into dough leaves imprint, about 1 hour.
- Punch dough down, turn out onto a lightly floured board.
- Shape into 4 loaves and place in 9 x 5 inch loaf pans sprayed with cooking spray.
- Cover and allow to rise in warm place until doubled in bulk, about 1 hour.
- Bake at 350° for about 37 munutes or until loaves test done.
- Remove from pans and cool on wire racks before slicing.
Notes
Makes about 4 loaves.
Nutrition facts
Serving size 1 slice diet vegetarian Vegan lactose free
Per Serving
| Kcal: | 166 kcal |
| Fibers (g): | 1.8g |
| Sodium (mg): | 151mg |
| Carbs: | 35.3g |
| Sugar (g): | 4.5g |
| Fat: | 0.7g |
| Saturated fat (g): | 0.1g |
| Proteins: | 4.5g |
