Multi-Grain Bread

Name: Multi-Grain Bread
Ingredients: ⅔ cup cooked grain (brown rice, barley, cracked wheat, wheat berries, buckwheat groats, etc.), at room temperature; ⅔ cup cooked grain (brown rice, barley, cracked wheat, wheat berries, buckwheat groats, etc.), at room temperature; ⅔ cup cooked grain (brown rice, barley, cracked wheat, wheat berries, buckwheat groats, etc.), at room temperature; ⅔ cup cooked grain (brown rice, barley, cracked wheat, wheat berries, buckwheat groats, etc.), at room temperature; ⅔ cup cooked grain (brown rice, barley, cracked wheat, wheat berries, buckwheat groats, etc.), at room temperature; 2 tablespoons honey; ⅔ cup cooked grain (brown rice, barley, cracked wheat, wheat berries, buckwheat groats, etc.), at room temperature; ⅓ cup water; 2 tablespoons vegetable oil; ¼ cup seven-grain cereal, finely ground*; 1 teaspoon salt; ½ cup whole-wheat flour; ¾ cup natural granola cereal; ¼ teaspoon sugar; 1½ cups unbleached all-purpose flour; 1 package active dry yeast; ½ cup warm water

Preparation info

1
loaf

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Grains are becoming more and more popular because of their high fiber content. We’ve enhanced this bread with a finely ground seven-grain cereal made of wheat, millet, rye, oats, brown rice, and sesame and sunflower seeds.

Ingredients

1 package active dry yeast
½ cup warm water
¼ teaspoon su

Bread
Vegetarian

Method

Stir the yeast, warm water, and sugar together in a small bowl. Let the mixture stand until the yeast starts foaming, 5 to 10 minutes.
In another bowl combine the flours, granola, seven-grain cereal, and salt. Stir well, and then add the yeast mixture, ⅓ cup water, oil