| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Breads |
6 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Warm water |
| 2 |
tb |
Vegetable oil |
| 1 1/2 |
c |
All-purpose flour |
| 3/4 |
c |
Whole wheat flour |
| 1/2 |
c |
Oatmeal |
| 2 |
tb |
Cracked wheat |
| 1/4 |
c |
Dry milk |
| 1 1/4 |
ts |
Salt |
| 1 |
tb |
Dark molasses |
| 2 |
tb |
Sugar |
| 1 1/2 |
ts |
Active dry yeast |
INSTRUCTIONS
In a large bowl, thoroughly mix the whole wheat flour, oatmeal, cracked
wheat, dry milk, salt, sugar, and undissolved yeast. Combine warm water,
vegetable oil and molasses and add to dry ingredients. Beat two minutes at
medium speed of electric mixer, scraping bowl occasionally. Add all-purpose
flour 1/4 cup at a time to make a soft dough.
Turn dough out on lightly floured pastry cloth or board. Knead until smooth
and elastic, about 10 minutes.
Place dough in greased bowl, turning to grease top. cover; let rise in warm
place until doubled in bulk, about 45 minutes to 1 hour.
Punch down and let rise again until double. Punch down and let rest for 5
minutes. Shape into loaf and place in greased 8 1/2 x 4 1/2 x 2 1/2 inch
bread pan. Cover and let rise until doubled. Bake in 350 degree oven for
45-50 minutes.
* This recipe works very well in automatic breadmakers. Follow the
directions for your particular machine.
Colorado Wheat Administrative Committee Representing Colorado Wheat Farmers
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