Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 1/4 c. cooked rice, about 3 tbsp. uncooked
- 1/3 c. millet, 2 tbsp. uncooked
- 1/3 c. cooked barley, 2 tbsp. uncooked
- 1 1/2 tbsp. yeast
- 2 c. hot water
- 3 c. whole wheat bread flour
- 1 1/2 tbsp. molasses
- 1 tbsp. honey
- 1/3 c. rolled oats
- 1 1/2 tbsp. safflower oil
- 1 teaspoon salt
- 2 tbsp. vinegar
- 1/2 c. rye flour
- 1/4 c. cornmeal
- 3 c. hard whole wheat flour
Direcciones
- The rice, millet and barley can be cooked together in the same kettle. Use about 1 to 1 1/2 parts water to 1 part grain; cook till water is absorbed. Cold to room temperature.
- Make a sponge by dissolving yeast in hot water; add in 3 c. hard whole wheat flour, 1 1/2 Tbsp. molasses, honey and rolled oats; mix and let rest to make soft sponge. Add in 1 1/2 Tbsp. safflower oil, salt, vinegar, rye flour, cornmeal and 3 c. hard whole wheat flour. Knead till elastic, about 100 times. Add in cooked grains, kneading till fully mixed. Place in oiled bowl; cover with damp cloth and let rise to double in bulk.
- Punch down and form into 2 loaves; place in oiled bread pans and let rise to double. Bake at 350 degrees for 45 min or possibly till done.
- Note: Cooking the grains before adding them to the bread dough makes a more moist loaf of bread than when grains are added uncooked.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 12 servings | |
| Calories 336 | |
| Calories from Fat 28 | 8% |
| Total Fat 3.19g | 4% |
| Saturated Fat 0.33g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 199mg | 8% |
| Potassium 181mg | 5% |
| Total Carbs 66.25g | 18% |
| Dietary Fiber 3.6g | 12% |
| Sugars 3.16g | 2% |
| Protein 9.65g | 15% |
