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BLUE-RIBBON WEEK: MULTI-GRAIN BREAD

It's State Fair season across the country, and this week, we'll share the recipes for some 2010 blue ribbon winners. This one earned Linda Pauls of Buhler, Kan., a blue ribbon in the Fleischmann's Yeast "Bake for the Cure" contest at the 2010 Kansas State Fair.

INGREDIENTS

1/4 cup cracked wheat

1/2 cup very hot water

1 1/2 cups warm water (110 to 115 degrees)

3 tablespoons honey

3 tablespoons brown sugar

1/2 cup powdered milk

1/4 cup shortening

1 1/2 cups whole wheat flour

2 packages Fleischmann's Active Dry Yeast

1 tablespoon flax

3 tablespoons wheat bran

3 tablespoons corn meal

1/3 cup rolled oats

1 tablespoon gluten

2 teaspoons salt

3 1/2 cups all-purpose flour

DIRECTIONS

In a glass 2-cup measuring cup, soak the cracked wheat in hot water. Set aside till lukewarm. In a large bowl, mix the water, honey, brown sugar, milk and shortening. Add the whole wheat flour, yeast, flax, wheat bran, corn meal, oats, gluten, salt and 1 cup white flour.

Add the cracked wheat mixture when it's lukewarm, mix and continue to add white flour only until a moderately stiff dough. Knead about 7 to 10 minutes by hand or 4 minutes with dough hook, until smooth and elastic. Put into a greased bowl, turn once and cover to rise.

Punch down when doubled; let rest 10 minutes. Divide dough in half and shape into 2 loaves and put into greased 8 x 4 x 3-inch pans. Cover with plastic wrap and let rise until doubled. Bake in preheated 350 degree oven for 30 to 35 minutes or until done and nicely browned. Tent with foil if it's browning too much. Yields: 2 loaves.

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