Whole Grain Cereal Bread Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 1/2 Cup (16 tbs) | |
| Molasses | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| 1 egg, slightly beaten | ||
| Milk | 1 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| 1 cup whole grain cereal, uncooked | ||
| 3 1/2 cups all-purpose flour, unsifted | ||
Directions
In a large bowl, dissolve yeast in water.
Stir in molasses, salt, and egg.
In a pan, heat milk and butter to about 110° (butter need not melt completely).
Add milk mixture to yeast, then blend in cereal.
Gradually beat in flour to make a smooth, elastic batter; it will be very stiff, but too sticky to knead.
Spoon batter into a well-greased 2-pound coffee can or into 2 well-greased 1-pound coffee cans; cover with greased plastic lids.
Freeze if you wish.
Let rise in a warm place until lid pops off (about 40 to 45 minutes for 1-pound cans, 55 to 60 minutes for 2-pound can).
If frozen, follow rising directions given in Rich White Batter Bread recipe.
Bake in a 350° oven for about 45 minutes for 1-pound cans, about 60 minutes for a 2-pound can; crust will be well browned.
Let cool in can on a rack for 10 minutes; then loosen crust around edge of can with a thin knife, slide bread from can, and let cool in an upright position on rack.
Stir in molasses, salt, and egg.
In a pan, heat milk and butter to about 110° (butter need not melt completely).
Add milk mixture to yeast, then blend in cereal.
Gradually beat in flour to make a smooth, elastic batter; it will be very stiff, but too sticky to knead.
Spoon batter into a well-greased 2-pound coffee can or into 2 well-greased 1-pound coffee cans; cover with greased plastic lids.
Freeze if you wish.
Let rise in a warm place until lid pops off (about 40 to 45 minutes for 1-pound cans, 55 to 60 minutes for 2-pound can).
If frozen, follow rising directions given in Rich White Batter Bread recipe.
Bake in a 350° oven for about 45 minutes for 1-pound cans, about 60 minutes for a 2-pound can; crust will be well browned.
Let cool in can on a rack for 10 minutes; then loosen crust around edge of can with a thin knife, slide bread from can, and let cool in an upright position on rack.
Chef
