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Cornmeal Wheat Bread

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Ingredients
  Stock 5 Cup (80 tbs) (Warm Stock)
  Baking yeast 2 Tablespoon
  Salt 1 Tablespoon
  Oil 2⁄3 Cup (10.67 tbs)
  Molasses 1⁄2 Cup (8 tbs)
  Yellow cornmeal 3 Cup (48 tbs)
  Soy flour 1 Cup (16 tbs)
  Milk powder 3⁄4 Cup (12 tbs) (1 Cup Instant)
  Soy grits 1 1⁄2 Cup (24 tbs)
  Whole wheat flour 12 Cup (192 tbs)
Directions

Dissolve the yeast in the warm stock. Add the remaining ingredients in the order given, using as much whole wheat flour as necessary to make a dough suitable for kneading.
Knead the dough until smooth and elastic-about 15 minutes. If the dough is too bulky to knead comfortably, divide it into 2 pieces and knead each piece separately.
Let the dough rise in a warm place until double, punch it down, shape into 4 loaves, place in oiled pans, and let rise again.
Bake the loaves at 350°F for about 45 minutes.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Restriction: 
Vegetarian
Ingredient: 
Corn
Interest: 
Healthy

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