Hints for the Well - Food, especially bread, should never be eaten hot.

W hole Wheat Bread

Diane Leipper

4 & 1/2 cups whole wheat flour

2 & 3/4 cups white flour

3 Tablespoons sugar

4 teaspoons salt

2 packages yeast

1 & 1/2 cups water

3/4 cups milk

1/3 cups molasses

1/3 cups margarine

Combine flours in bowl, put 2 1/2 cups of flour mixture and sugar, salt, and yeast. Combine water, milk, molasses, and margarine in a saucepan. Heat over low heat until liquids are warm. Gradually add to dry ingredients and beat 2 minutes at medium speed of mixer. Add 1/2 cup of flour mixture or enough to make thick batter. Beat at high speed for 2 minutes. Stir in enough additional flour to make a thick dough. Put on a lightly floured board. Knead until smooth and elastic. Place in greased bowl, cover and let rise in a warm place until double in bulk, about 1 hour. Punch dough down, divide in half, shape into loaves and place in greased pans. Cover and let rise until double in bulk, about 1 hour. Bake in hot oven (400) about 25 or 30 minutes.

Quick Brown Bread

Diane Leipper

1 egg, beaten

1/2 cup molasses

1 cup sour milk or butter milk

1/4 cup shortening

2 cups wheat flour

1/2 teaspoon soda

1 teaspoon baking powder

1 teaspoon salt

1/2 cup seedless raisins

Beat the egg, add molasses, sour milk and shortening. Sift the wheat flour, measure, add soda, baking powder and salt and sift into the liquid. Pour raisins on top and stir up quickly all at once. Bake in a bread pan at 350 for 45 minutes.

Source: Cooking With Whole Grains

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