Multi-Grain Bread
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1/2 |
cup |
rye flour |
|
1/2 |
cup |
whole wheat flour |
|
1/2 |
cup |
oats -- rolled (raw) |
|
1/3 |
cup |
cornmeal |
|
2 |
tablespoons |
wheat germ |
|
1 |
cup |
all-purpose flour |
|
1 |
tablespoon |
unsalted butter -- melted |
|
1/4 |
ounce |
yeast |
|
6 |
tablespoons |
buttermilk -- dried |
|
1/2 |
teaspoon |
salt |
|
2 |
tablespoons |
molasses |
|
1 1/4 |
cups |
water or buttermilk and don't use dried |
|
Mix all the dried ingredients together in large bowl. Add molasses, water, and butter to dry mixture to form a wet batter. Cover and let sit at room temperature for 8 hours or overnight. You can refrigerate after fermentation. Turn dough out onto floured board. Shape into a round or loaf shape. Cover and let rise for 1 1/2 to 2 hours or until doubled. Heat oven to 450°F. Put a pan in bottom of oven to preheat. If making a round bread preheat a pizza stone in the oven. Cut 1/2 inch slices on top of bread. Put in loaf pan if doing loaf shape or onto pizza stone if doing round. Add 1/2 cup water to pan in oven and bake bread for 30 to 35 minutes or until dark brown and sound hallow when tapped on the bottom. An instant read thermometer should read 190°F. Cool on rack. Makes 10 servings |
Per Serving: 135 Calories; 2g Fat (12.3% calories from fat); 5g Protein; 25g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 112mg Sodium. Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. |