Early Colonial Bread
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
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.
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.