Name: Five-Grain Bread
Yield: Makes 2 loaves
Ingredients: 1 cup pumpernickel flour (rye meal); 3 cups all-purpose flour, or as needed; 1½ cups whole-wheat flour; ½ stick (4 tablespoons) unsalted butter, softened; 1½ cups gluten flour; ¼ cup (packed) light or light brown sugar; 2 packages dry yeast; 1 cup warm (110-degree) water; 2 tablespoons salt; 1 cup rolled oats (regular, not quick-cooking or instant); ¼ cup yellow cornmeal; ¼ cup molasses; 1 cup water; 1 cup milk, scalded

Preparation info

Makes
2
loaves

Difficulty
Medium

Appears in

Better Than Store-Bought

By Helen Witty and Elizabeth Schneider

Published 1979

About

Like an all-purpose whole-wheat sandwich bread, but enriched with robust oats, corn, and rye. The rather high proportion of gluten flour increases the protein content, which is another reason why loaves similar to this are often called “health bread.”

Ingredients

¼ cup molasses
2 tablespoons salt
1 cup

Vegetarian
Bread

Method

In the large bowl of an electric mixer, mix together the molasses, salt, scalded milk, water, rolled oats, cornmeal, and pumpernickel flour; beat for about 10 minutes.
Meanwhile, combine the yeast with the warm water and brown sugar. When the yeast mixture has doubled in volume, add it to the batter. Add the butter and mix well. Beat in the gluten flour and who

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Five-Grain Bread

Health Bread

Ingredients

Method

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