Whole-Grain Bread
Nutrition
Calories: 176.47 kcalCarbohydrates: 33.71 gProtein: 4.66 gFat: 2.43 gSaturated Fat: 1.3 gCholesterol: 5.09 mgSodium: 583.11 mgFiber: 1.73 gVitamin A: 1.49675 IUCalcium: 10.12 mgIron: 1.96 mg
Ingredients
- 1 package active dry yeast or 1 yeast cake
- 1-1/2 cups warm water
- 2 tbsp butter
- 2 tbsp molasses or 1 tbsp sugar
- 1 tbsp salt
- 1 egg slightly beaten
- 1 cup whole-grain cereal cereal for cooking - not flakes
- 3-1/2 cups all-purpose flour or unbleached flour
Instructions
- Proof the yeast in 1/2 cup warm water.
- Combine the remaining water, butter, molasses or sugar, salt, beaten egg, and whole-grain cereal. Add the yeast and beat very well in the mixer with a dough hook or by hand with a wooden spoon.
- Beat in 2-1/2 cups all-purpose flour, then beat in the final cup of flour and continue to beat thoroughly till the dough is elastic.
- Turn into a well-buttered 2-pound coffee tin or a 2-quart soufflé dish. Cover - with the coffee can, you may use the top - and set to rise in a warm place until doubled in bulk. The dough should reach the top of the can or mold.
- Bake at 350°F 1 hour and 10 to 15 minutes, or until deliciously brown.
- Allow it to rest in the tin or mold 10 minutes, then remove and cool on a rack.