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Nutritional Info
  • Servings Per Recipe: 85
  • Amount Per Serving
  • Calories: 99.0
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 141.8 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 1.2 g
  • Protein: 2.6 g

View full nutritional breakdown of Early Colonial Bread calories by ingredient
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Early Colonial Bread

Submitted by: VALACHO
Early Colonial Bread

Introduction

A multigrain bread (white, whole wheat, rye, buckwheat & cornmeal) A multigrain bread (white, whole wheat, rye, buckwheat & cornmeal)
Number of Servings: 85

Ingredients

    1 Cup Cornmeal
    1/2 cup Vegetable Oil
    2/3 cup Brown Sugar (packed)
    2 Tbsp Salt
    4 cups Water, 2 boiling, 2 cold
    3 pkg (6.75 tsp) Active Dry Yeast
    1 cup water
    1-1/2 cup Whole Wheat Flour
    1-1/2 cup Buckwheat Flour
    1/4 cup Gluten
    1 cup Rye Flour
    Approx. 9 cups White Flour

Directions

Bring 2 cups of water to a boil. While the water is coming to a boil, put in a very large mixing bowl the cornmeal, brown sugar, salt and vegetable oil. Add the boiling water to these ingredients and stir until the sugar has no lumps. Add 2 cups of cold water.

Soften the yeast in 1 cup of lukewarm water.

Add the whole wheat, rye, gluten and buckwheat flour to the mixture in the large mixing bowl. Add one sifter full (approx. 4-5 cups) of white flour. Mix well. Add the softened yeast & water to the mixture.

Add more flour until the dough is very stiff. Turn out onto a floured surface and knead until smooth. Rise in a warm draft-free place for about 1 hour or until the dough doubles in bulk. Form into 4 loaves and rise in pans for about 30 minutes. Bake at 375F for 45 minutes or until the loaves sound hollow when tapped on the bottom.

Makes 4 loaves of approximately 21 slices each.

Number of Servings: 85

Recipe submitted by SparkPeople user VALACHO.






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