6 Whole Grain Bread
|Warm water||6 Cup (96 tbs)|
|Dry yeast||3 Tablespoon|
|Corn oil||3 Tablespoon|
|Lecithin granules||2 Tablespoon|
|Rolled oats||1 Cup (16 tbs)|
|Soya flour||1 Cup (16 tbs)|
|Barley flour||1 Cup (16 tbs)|
|Rye flour||1 Cup (16 tbs)|
|Corn meal||1 Cup (16 tbs)|
|Whole wheat flour||4 Cup (64 tbs)|
|Unbleached white flour||5 Cup (80 tbs)|
Dissolve sugar, molasses and yeast in warm water.
Add salt, oil and lecithin.
Beat in the whole grain flours, using electric mixer or large, wooden spoon (100 strokes at least) until glutenous sponge is formed.
Cover large bread board with 3 cups white flour.
Place sponge in center of board and knead white flour into sponge (200 strokes) until proper elasticity of dough is achieved.
Additional flour may be needed.
Divide the dough into 4 equal parts and form into loaves on a slightly oiled board.
Place the loaves in greased 5x9" pans.
Set in a warm place to raise.
Cover with a damp tea towel.
When loaves fill pan, or about double their size, put in 350 degree preheated oven.
Bake for 45 minutes.
Remove pans from oven and loaves from pans and place loaves on their sides on wire rack to cool.