7-Grain Bread
 
3 cup  warm water
2   packages active dry yeast
4 Tbsp  barley malt (honey or molasses)
  whole wheat flour
4 Tbsp  vegetable oil
1 Tbsp  salt
1/2 cup  buckwheat flour
1/2 cup  soy flour
1/2 cup  cornmeal
1/2 cup  uncooked rolled oats
1/2 cup  rye flour
1/2 cup  millet (cracked, if desired)
 
combine the water and yeast to dissolve. add the sweetener of your choice and 3 
cups whole wheat flour. beat 21/2 minutes with the mixer (or 100 strokes). stir 
in the oil, salt, and all the other flours (plus enough whole wheat flour so 
that the dough does not stick to the side of pan.) turn out on a floured 
surface and knead 8-10 minutes or until firm and elastic. let rise, covered, 
until doubled in bulk. punch down and divide into thirds. place into lightly 
greased loaf pans. let rise for 30 minutes. bake at 350 for 50 minutes. cool on 
a wire rack. 
 
 
-- 
(ID: 3211) Mirror: rec.food.recipes: Tue, Mar 15, 2005


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