| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Low fat, Nut & seed, Whole grain |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Yeast |
| 4 |
c |
Warm water |
| 1 1/2 |
c |
Nonfat dry milk |
| 1/4 |
c |
Honey |
| 1/4 |
c |
Molasses |
| 9 |
c |
Whole wheat flour; (9 to 9 1/2) |
| 3/4 |
c |
Sunflower seeds |
| 1/2 |
c |
Sesame seeds |
| 2 |
|
Eggs |
| 3/4 |
ts |
Salt; optional |
| 1/2 |
c |
Olive oil |
INSTRUCTIONS
Yield: 3 large loaves Dissolve yeast in 1/4 c water. In separte bowl mix
dry milk with 1 3/4 c water [beat to dissolve if needed], addhoney and
molasses and then the rest of the water [2c]. Mix in 5 c flour slowly,
cover with damp cloth and let rise 45 minutes for sponge. Mix in seeds and
let stand 10 minutes so seeds can soak up some liquid. Mix in eggs, salt
and oil, knead in the rest of the flour to make a dough that barely sticks
to your fingers. Place in well greased pans, cover and rise about1 hour.
Bake in 325 oven 45 minutes or till done. >From: Cherie Ambrosino
<Cherie_Ambrosino@cch.com>
Recipe by: Bread Winners Cookbook, by Mel London
Posted to MC-Recipe Digest V1 #819 by Holly Butman
<butma001@acpub.duke.edu> on Sep 29, 1997
A Message from our Provider:
“Rainbows – a gift from God”