Oat Rye Soy Bread
|Stock||1⁄4 Cup (4 tbs), warm|
|Baking yeast||1 Tablespoon|
|Stock/Milk||2 Cup (32 tbs), hot|
|Rolled oats||1 Cup (16 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|Wheat germ||1⁄2 Cup (8 tbs)|
|Milk powder||1⁄2 Cup (8 tbs) (2/3 Cup Instant -Optional Only If You Used Milk Instead Of Stock)|
|Soy flour||1 Cup (16 tbs)|
|Rye flour||2 Cup (32 tbs)|
|Whole wheat flour||4 Cup (64 tbs)|
Dissolve the yeast in the 1/4 cup stock (or milk) and set aside.
Pour the hot stock (or milk) over the rolled oats stir in the salt, oil, and honey. Let the mixture sit until it is lukewarm.
Stir in the yeast mixture and eggs. Stir together the wheat germ, (milk powder), soy flour, and rye flour. Then add the mixture to the dough. Blend well and then stir in enough whole wheat flour for kneading.
Knead until smooth and elastic; let rise until double (1-1 1/2 hours).
Shape into loaves, place in oiled pans, let rise again-until doubled. Bake at 350°F for 45 minutes to 1 hour.