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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 cup oatmeal 1/2 cup flaxmeal (grounded flax seeds) 1/ cup toasted wheat germ 1 cup whole hulled millet 1/2 cup sunflower seeds 2 tablespoons light oil 2 teaspoons salt 3 1/2 cups very hot water 1/4 cup light molasses 1/4 cup honey 2 packages active dry yeast 1/2 cup warm water 4 cups stone-ground whole wheat flour 2-3 cups unbleached white flour Instructions: In large mixing bowl, combine oatmeal, flaxmeal, wheat germ, millet, sunflower seeds, oil, salt, and hot water (very hot tap water is fine). Add molasses and honey and stir to blend. In small bowl combine yeast and warm water, stirring until dissolved. When whole grain mixture has cooled to lukewarm, add yeast mixture. Beat in whole wheat flour. Add sufficient white flour to make a soft, workable dough that pulls away from the sides of the bowl. Turn out on a lightly floured surface (use white flour) and knead until smooth & elastic, about 8 minutes. If dough is sticky add white flour to kneeding surface and hands while kneading. Round into a ball and place in a warm buttered bowl, turning to coat the top. Cover loosely with plastic wrap and a towel. Let rise until doubled, about 1 hour. Punch down the dough and divide into 4 portions. Knead each, cover, and let rest 10 mintues. Butter four 8 1/2 inch loaft pans. Mold the dough into loafs and place in the pans. Cover and let rise to the tops of pans. Preheat oven to 350 degrees. Bake the loaves 35 minutes or until dark golden brown. Turn loaves out and let cool on wire rack. |
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