|Boiling stock||1 Cup (16 tbs)|
|Soy grits||6 Tablespoon|
|Fennel seeds||1 Teaspoon, crushed / ground|
|Cumin seeds||1 Teaspoon, crushed / ground|
|Dried orange rind/1 tablespoon fresh peel||2 Teaspoon, grated|
|Oil||1⁄4 Cup (4 tbs)|
|Molasses||1⁄3 Cup (5.33 tbs)|
|Baking yeast||1 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Rye flour||2 Cup (32 tbs)|
|Whole wheat flour||3 Cup (48 tbs)|
Pour the boiling stock over the grits, seeds, orange peel, salt, oil, and molasses. (Measure the oil first, then use the same cup to measure the molasses.)
When the mixture has cooled to lukewarm, add the yeast, milk, and rye flour. Add enough whole wheat flour to make a stiff dough.
Knead about 10 minutes until smooth and elastic. Let rise about 2 hours, or until double.
EITHER shape into loaves, place in oiled pans, and let rise again; OR you may shape two small round loaves or one large round one. Place on an oiled cookie sheet to rise.
Bake the loaves at 350°F for 35 to 45 minutes.
Serving size: Complete recipe
Calories 3344 Calories from Fat 738
% Daily Value*
Total Fat 84 g128.9%
Saturated Fat 14.2 g70.9%
Trans Fat 0 g
Cholesterol 24.9 mg8.3%
Sodium 4410.4 mg183.8%
Total Carbohydrates 561 g186.9%
Dietary Fiber 114.2 g456.8%
Sugars 87 g
Protein 140 g280.8%
Vitamin A 8.3% Vitamin C 25.5%
Calcium 109.2% Iron 276.5%
*Based on a 2000 Calorie diet