Yield: 2 servings
|1 tablespoon||Safflower Or Corn Oil|
|1 tablespoon||Brown Sugar|
|1 cup||Boiling Water|
|1 cup||Scalded Milk|
|1 pack||(1/4 Oz) Active Dry Yeast|
|¼ cup||Warm Water|
|3 cups||Whole-Wheat Flour|
|2 cups||Soy Flour Or Unbleached|
|½ cup||Wheat Germ|
Place oil, butter, honey, molasses, brown sugar, and salt in a large mixing bowl. Pour in the boiling water and scalded milk, stir well and cool until luke warm. Mix yeast in warm water and add to bowl of lukewarm liquids (hot liquid will kill the rising action of the yeast, so be forewarned). Stir in flours, wheat germ and bran, blending well until dough is moist but not stickly. Turn it onto a floured board and let rest 10 mins. The knead, adding more of any flour if necessary, until dough is an elastic and smooth ball. Place in a greased bowl and turn dough so that the whole ball is oiled, then cover bowl with a tea towel and let dough rise in warm place (70 ~ 80 F) - in direct sunshine, on top of TV, or near stove, etc.- until doubled in bulk. This usually takes from 1 to 2 hrs, depending on the available heat. After the dough has risen, puch down, sprinkle with flour and knead slightly on the board, shaping it into 2 loaves.
Place dough in 2 greased 8-inch bread pans, cover, and let rise until again doubled in size. This takes from 45 mins to an hour. Bake in a preheated 350 F oven for 45 mins to 1 hr or until bread is nicely browned and the edges have pulled away from the sides of the pans.
Remove from pans and cool. This bread, wrapped in heavy foil, will keep in freezer for up to 3 mons.
Yield: 2 loaves
Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 04-30-95 (164) Fido: Home Co