Squaw BreadSubmitted by: JO_JO_BA
IntroductionThis multi-grain yeast bread is slightly sweet and loaded with fibre. Makes two round loaves. This multi-grain yeast bread is slightly sweet and loaded with fibre. Makes two round loaves.
Â½ cup yellow corn meal
Â½ cup rolled oats
Â½ cup 100% bran cereal
Â¼ cup wheat germ
2 cups boiling water
2 packages active dry yeast
Â½ cup warm water
1/3 cup honey
2 Tbs butter or margarine, melted
1 tsp salt
2 cups whole wheat flour
2 1/2 cups unbleached flour
Pour in boiling water. Stir thoroughly and set aside to cool.
Place yeast in large mixing bowl and add warm water, stir. Let sit 10 minutes.
Add honey, butter, and salt, and mix.
Add cooled cornmeal mixture. Stir until smooth.
Stir in whole wheat flour.
Gradually add unbleached flour, one cup at a time, until mixture is stiff enough to knead.
Knead dough for 10 to 12 minutes until smooth, adding additional flour as necessary.
Shape dough into ball and place in a greased bowl, turning to coat.
Place dough in warm, draft-free place until doubled in size (about 1 Â½ hours).
Punch down dough and turn out onto lightly floured board. Divide dough in half.
Shape each half into a round loaf. Place loaves on a large lightly greased cookie sheet.
Cover and place in warm place until double (about 1 hour).
Bake in preheated oven at 350Â°F 40 to 50 minutes.
Remove loaves from cookie sheet and cool on wire racks.
Makes 24 slices.
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.