Bread - Steph's multi-grain whole wheat
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 7,361.6
- Total Fat: 138.7 g
- Cholesterol: 0.0 mg
- Sodium: 14,027.6 mg
- Total Carbs: 1,360.5 g
- Dietary Fiber: 128.9 g
- Protein: 222.6 g
View full nutritional breakdown of Bread - Steph's multi-grain whole wheat calories by ingredient
Introduction
Red River or St. John river cereal and molasses whole wheat bread Red River or St. John river cereal and molasses whole wheat breadNumber of Servings: 1
Ingredients
-
3 cup water, 3/4 cup Red River Cereal (or St. John River cereal)
1 c. warm water, 2 tsp sugar, 2 tbsp. dry yeast
1/2 cup canola oil, 1/2 cup light molasses, 2 Tbsp. salt, 2 c. water, 6 c. whole wheat flour, 1/4 c. Gluten flour, 6.5 c. white flour
Directions
Put water and cereal in saucepan and bring to boil , stirring frequently. Reduce heat and boil gently 5 minutes or until thick. Remove from heat and allow to cool.
Dissolve sugar in warm water, sprinkle yeast on top, cover and keep at temp of 80F or 26C. for 10 minutes.
In large bowl put oil, molasses, salt, water, cereal. Add yeast when risen, and gradually add flours, working in well.
Knead for 10 minutes then shape into smooth ball - place in greaded bowl, cover and put in warm place (75 to 80F or 24 to 26C.) and let rise until almost doubled.
Punch down and divide into 4 balls. Let rest for about 10 minutes and then shape into 4 loaves and put into 4 greaded loaf pans.
Cover, keep in warm area and let rise until almost doubled in bulk (about 1 hour).
Bake in preheated 400 F (200C) oven for 30 to 35 minutes. Bread should sound hollow when tapped on bottom.
Let cool before slicing to get approximately 20 once ounce slices per loaf.
Serving Size: makes (4 loaves) 80 one ounce slices
Number of Servings: 1
Recipe submitted by SparkPeople user STEPHC..
Dissolve sugar in warm water, sprinkle yeast on top, cover and keep at temp of 80F or 26C. for 10 minutes.
In large bowl put oil, molasses, salt, water, cereal. Add yeast when risen, and gradually add flours, working in well.
Knead for 10 minutes then shape into smooth ball - place in greaded bowl, cover and put in warm place (75 to 80F or 24 to 26C.) and let rise until almost doubled.
Punch down and divide into 4 balls. Let rest for about 10 minutes and then shape into 4 loaves and put into 4 greaded loaf pans.
Cover, keep in warm area and let rise until almost doubled in bulk (about 1 hour).
Bake in preheated 400 F (200C) oven for 30 to 35 minutes. Bread should sound hollow when tapped on bottom.
Let cool before slicing to get approximately 20 once ounce slices per loaf.
Serving Size: makes (4 loaves) 80 one ounce slices
Number of Servings: 1
Recipe submitted by SparkPeople user STEPHC..