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Grainery Bread




Source of Recipe


Kima






List of Ingredients



• 1/2 cups rye flour
  
• 1 cup whole wheat flour
  
• 1 cup rye flakes
  
• 1 cup wheat flakes
  
• 1/2 cup sunflower seeds
  
• 2 teaspoons salt
  
• 1/4 cup honey
  
• 1/4 cup molasses
  
• 1/4 cup butter
  
• 3 cups boiling water
  
• 1 teaspoon sugar
  
• 1/2 cup warm water
  
• 2 tablespoons active dry yeast
  
• 4 to 5 cups all-purpose flour
  






Instructions



1. Combine rye flour, whole wheat flour, rye flakes, wheat flakes, sunflower seeds, salt, honey, molasses, butter and boiling water in a large bowl. Let cool to lukewarm.
   
2. Dissolve the one teaspoon sugar in the lukewarm water; stir in yeast. Let stand 10 minutes and stir again. Stir into lukewarm grain mixture.
   
3. Add enough all-purpose flour to make the dough firm but not stiff. Turn onto a floured board and knead until smooth and elastic, working in additional flour as needed.
   
4. Place in a greased bowl , turning to grease all surfaces. Cover and let rise, in warm place, until doubled in bulk (about 1- 1 1/2 hours).
   
5. Punch dough down and turn out on lightly floured board. Shape into 3 or 4 loaves (depending on pan size). Put into greased loaf pans, cover and let rise in warm place, until doubled in bulk, about 45 minutes.
   
6. Bake at 375 deg.F for 25 minutes. Reduce oven temperature to 350 deg. F and bake for an additional 25-30 minutes. Remove from pans and cool on rack.
   
7.