Sennebec Hill Bread

Name: Sennebec Hill Bread
Ingredients: ½ cup medium or dark rye flour; 3 tablespoons rolled oats; 3 tablespoons yellow cornmeal; 3 tablespoons toasted wheat germ; 2 large egg yolks; 1½ cups bread flour; ¾ cup whole wheat flour; ½ cup medium or dark rye flour; 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast; 1⅔ cups water; ¼ cup canola oil; 3 tablespoons molasses; ½ cup nonfat dry milk; 1½ tablespoons gluten; 1½ teaspoons salt; 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast; 3½ tablespoons rolled oats; ⅓ cup medium or dark rye flour; 3½ tablespoons toasted wheat germ; 3½ tablespoons yellow cornmeal; 2¼ cups bread flour; 3 large egg yolks; ⅓ cup medium or dark rye flour; 1 cup whole wheat flour; 1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast; 2 tablespoons gluten; ⅓ cup nonfat dry milk; 1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast; 2 teaspoons salt; 2 tablespoons molasses

Preparation info

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

This bread, dense and nutty with six different grains that you mix yourself, is adapted from a recipe by the wonderful food writer Bernard Clayton, Jr. His treatises on breadmaking, two volumes of the Complete Book of Breads and the Breads of France (both from Simon & Schuster, 1973 and 1978) are classics. This is also a favorite bread of my friend, the food writer Jacquie McMahan

Ingredients

Vegetarian
Bread

Ingredients

Method