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Mixed Grain Bread
Source: Food Stamp Nutrition Connection

A flavorful and aromatic homemade bread made with a blend of cornmeal, whole wheat flour, rye flour, and all purpose flour.

Rating:
Prep Time: 1 hours
Cook Time: 2 hours
Difficulty: Intermediate

Nutrition Facts

Makes 20 servings
Amount Per Serving
Calories 90.2
Total Carbs 16.9 g
Dietary Fiber 1.1 g
Sugars 2.7 g
Total Fat 1.6 g
Saturated Fat 0.2 g
Unsaturated Fat 1.0 g
Potassium 42.6 mg
Protein 2.1 g
Sodium 118.6 mg
Dietary Exchanges
1/2 Fat , 1/2 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

0 1/4 cup  cornmeal
0 1/4 cup  packed dark brown sugar
1 tsp  salt
2 tbsp  vegetable oil
1 cup  boiling water
1 each  package baker's yeast
0 1/4 cup  tap water
0.3333 cup  whole wheat flour
0 1/4 cup  Flour, rye, light
2 1/4 cup  white all purpose flour
Directions
  1. Mix cornmeal, brown sugar, salt, and oil with boiling water. Cool mixture to lukewarm (105 - 115°F).
  2. Dissolve yeast in 1/4 cup warm water; stir into cornmeal mixture. Add whole wheat and rye flours and mix well. Stir in enough all purpose flour to make dough stiff enough to knead.
  3. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 to 10 minutes.
  4. Place dough in lightly oiled bowl, turning the dough so that the oil is on top. Cover with clean towel; let rise in warm place until double, about 1 hour.
  5. Punch dough down; turn onto clean surface. Cover with clean towel; let rest 10 minutes. Shape dough and place in greased 9" x 5" pan. Cover with clean towel; let rise until almost double, about 1 hour.
  6. Preheat oven to 375°F. Bake 35 to 45 minutes or until bread sounds hollow when tapped. Cover with aluminum foil during baking if bread is browning too quickly. Remove bread from pan and cool on wire rack.

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