Honey Multigrain Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
3-5 cups white flour1.5 cups rye flour1.4 cups whole wheat flour3/4 cup Corn Meal3 3/4 cups Water4.5 tsp Yeast1/4 cup Honey3 TBSP Olive Oil
Makes 2 loaves of yummy bread!
1. In a small saucepan, combine the cornmeal and water. Bring to a boil and cook for 5 minutes. Pour into a large mixing bowl. Stir in salt, oil and honey; let cool until lukewarm.
2. Combine the different flours in a bowl. I usually start with 3 cups white, 1 1/2 cups each of wheat and rye.
3. Activate the yeast according to package directions or use instant yeast.
4. In a large bowl, combine the cooled cornmeal mixture with the yeast, and the flours, beat well. Add additional white flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Allow dough to rise 30 minutes, or until doubled.
5. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
6. Bake in preheated oven for 40 minutes, or until bottoms of the loaves sound hollow when tapped. Remove from pans and allow to cool on a wire rack.
Number of Servings: 24
Recipe submitted by SparkPeople user JANEANSYLVESTER.
1. In a small saucepan, combine the cornmeal and water. Bring to a boil and cook for 5 minutes. Pour into a large mixing bowl. Stir in salt, oil and honey; let cool until lukewarm.
2. Combine the different flours in a bowl. I usually start with 3 cups white, 1 1/2 cups each of wheat and rye.
3. Activate the yeast according to package directions or use instant yeast.
4. In a large bowl, combine the cooled cornmeal mixture with the yeast, and the flours, beat well. Add additional white flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Allow dough to rise 30 minutes, or until doubled.
5. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
6. Bake in preheated oven for 40 minutes, or until bottoms of the loaves sound hollow when tapped. Remove from pans and allow to cool on a wire rack.
Number of Servings: 24
Recipe submitted by SparkPeople user JANEANSYLVESTER.
Nutritional Info Amount Per Serving
- Calories: 156.7
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 292.5 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 2.4 g
- Protein: 4.1 g
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