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Recipe for "bread"

NAME

     BREAD - A 7-grain bread for toasting or eating plain
     This bread was first made from whatever was  settin'  'round
     the  kitchen when I started baking.  It has a wonderful tex-
     ture and flavor.

INGREDIENTS (2 large loaves)

     60 ml     water at 40 deg. C
     65 g      turbinado sugar (most any sugar will do, though)
     14 g      active dry yeast
     60 g      butter
     60 g      shortening
     350 ml    water
     120 ml    milk
     1         large egg
     115 g     non-fat dry milk
     7.5 ml    salt
     25 ml     honey
     0.5 ml    ground cinnamon
     40 g      rolled oats
     90 g      corn meal
     15 g      bran
     30 g      cracked wheat
     40 g      buckwheat
     65 g      soy flour
     90 g      rye flour
     325 g     whole wheat flour
     300 g     white flour
               butter

PROCEDURE

          (1)  Melt the shortening and the butter.  Let them cool
               a  bit,  so as not to kill the yeast when they are
               added to the dough.  If  you  want  to  scald  the
               milk,  do  so,  and also let it cool (it is common
               practice to scald  milk  before  baking  with  it,
               though I never do.)
          (2)  Dissolve the yeast and  sugar  in  the  60  ml  of
               lukewarm water.
          (3)  Mix the cinnamon, oats, corn meal,  bran,  cracked
               wheat,  buckwheat,  soy flour, and rye flour.  Add
               the rest of the water, the milk, butter,  shorten-
               ing,  egg,  and  honey, and mix well.  Stir in the
               dissolved yeast mixture.  Mix in the salt, and the
               whole wheat flour.
          (4)  Stir in the white flour, about 50 g
                at a time, until the mixture is stiff  enough  to
               knead.   You'll  probably  have  about  half of it
               left.
          (5)  Remove the dough from  the  mixing  bowl,  onto  a
               floured  surface.   Knead  the  dough, adding more
               white flour as necessary to keep the  dough  work-
               able.   Knead  the  dough  until  it is smooth and
               elastic, about ten minutes.  It's okay if you  end
               up  using less than or more than the three cups of
               white flour; just use whatever it takes.
          (6)  Put the dough back into a bowl  that's  been  very
               lightly  greased.   Let  it  rise,  covered,  in a
               still, warm place  (around  30  deg.  C  is  best,
               though room temperature will work) for 45 minutes,
               or until it has doubled in bulk.
          (7)  Punch the dough down, divide in half,  shape  into
               loaves,  and place each half into a loaf pan which
               has been very lightly greased.   Let  rise  again,
               for  another  45  minutes, in a still, warm place,
               until the loaves have about doubled in bulk.
          (8)  Preheat the oven to 175 deg. C as the  bread  fin-
               ishes  rising.   Bake the bread for 35-40 minutes,
               until it sounds hollow when tapped.   Remove  from
               the  loaf pans, and rub the top of the loaves with
               some butter to  give  them  a  nice,  soft,  chewy
               crust.

RATING

     Difficulty: moderate.  Time: about 3 hours (half of it  ris-
     ing time).  Precision: approximate measurement OK.

CONTRIBUTOR

     Alan M. Marcum
     Sun Microsystems, Mountain View, California
     sun!nescorna!marcum