Sunday, August 16, 2009

Granary Bread


1 1/2 Tbs. yeast
3 1/2 cups warm water
1/2 cup oil
1/2 cup honey
1/4 cup molasses
1 Tbs. salt
1 1/2 c. quick-cooking oats
1 1/2 c. wheat germ
1/2 c. soy flour (I forgot to buy this so I just added an extra halt cup of wheat flour)
4 1/2 c. whole wheat flour
2 c. white flour


Dissolve yeast in warm water. Add oil, honey, molasses, salt, oats, cracked wheat, wheat germ, and soy flour. Beat well. Gradually add whole wheat and white flours to form stiff dough. Knead till smooth and elastic. Place in greased bowl; cover and let rise till double in bulk. Punch down, divide into thirds, and mold into loaves. Place in greased loaf pans.
*At this point I had the idea to brush the tops with water and add some oats before I cooked the bread. It made it look pretty, and they toasted in the oven, giving it a nice added flavor.
Let rise till double. Bake at 350 degrees for 30 minutes. Makes 3 loaves.

From the cookbook Christmas Recipes from the Lion House

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