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 450F. 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 190F.

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.


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