16-Grain Bread 1/3 cup Cracked Wheat 2/3 cups Hot Water 2 Tbs Yeast 3 cups Warm Water 1/3 cup Rolled Rye Flakes 1/3 cup Rolled Oat Flakes 1/3 cup Spelt Flakes 1/3 cup Triticale Flakes 1/3 cup Soy Flour 1/3 cup Barley Flour 1/3 cup Light Rye Flour 1 cup Whole Wheat Flour 1 cup Gluten Flour 1/3 cup Buckwheat Flour 1/3 cup Wheat Bran 1/3 cup Sesame Seeds 1/3 cup Toasted Sunflower Seeds 1/3 cup Flax Seeds 1/3 cup Poppy Seeds 1/3 cup Caraway Seeds 2/3 cup Honey 2/3 cup Nonfat Dry Milk 5-7 cups All-Purpose Flour 2 1/2 tsp Salt
Pour the hot water over the cracked wheat and let it stand until it is lukewarm and cracked wheat is softened. Dissolve yeast in 3 cups warm water in mixer bowl and let it proof. Mix the next 16 items in a separate bowl. Add all ingredients to the proofed yeast and mix to a smooth, elastic, fully developed dough. (Desired dough temperature: 79° to 81°F.) Ferment to full rise. Punch down. Scale as desired. Round, rest 10 to 20 minutes. Shape as desired. Proof fully. Slash the tops. Bake at 400° for 40 minutes or until done. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
