| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Warm water, 105 to 115F |
| 3 |
|
Active dry yeast |
| 4 |
c |
Warm water |
| 2 |
T |
Sugar |
| 1 |
c |
Unprocessed wheat bran |
| 1 |
c |
Untoasted wheat germ |
| 1 |
c |
Oatmeal |
| 1 |
c |
Rye flour |
| 4 |
c |
Unbleached white flour |
| 4 |
c |
Whole wheat flour |
| 2 |
T |
Salt |
| 6 |
T |
Oil |
| 3/4 |
c |
Honey |
INSTRUCTIONS
Servings: 4 Sprinkle yeast over the 1/2 c warm water and let dissolve.
Combine the yeast with the warm water, sugar, wheat bran, wheat germ,
oatmeal, rye flour, 2 c unbleached flour, salt, oil and honey and beat
well to make a sponge. Let rise until bubbly, about 30 minutes. Add
whole wheat flour and remaining 2 c unbleached white flour to make a
stiff dough and knead till smooth. Cover, let rise till doubled in
bulk. Punch down. Form into loaves or rolls. Let rise again till
double. Bake at 350 degrees F. for 45 minutes to one hour. Makes 4
loaves. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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