This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
7-Grain Bread
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- #37032
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
3 cups warm water
2 packages active dry yeast
4 tablespoons barley malt (honey or molasses)
3 cups whole wheat flour, plus more as needed
4 tablespoons vegetable oil
1 tablespoon salt
1/2 cup buckwheat flour
1/2 cup soy flour
1/2 cup cornmeal
1/2 cup uncooked rolled oats
1/2 cup rye flour
1/2 cup millet (cracked, if desired)
directions
Combine the water and yeast to dissolve. Add the sweetener of your choice and whole wheat flour. Beat 2 1/2 minutes with the mixer (or 100 strokes). Stir in the oil, salt, and all the other flours (plus enough whole wheat flour so that the dough does not stick to the side of pan.) Turn out on a floured surface and knead 8-10 minutes or until firm and elastic. Let rise, covered, until doubled in bulk. Punch down and divide into thirds.
Place into lightly greased loaf pans. Let rise for 30 minutes. Bake at 350 degrees F for 50 minutes. Cool on a wire rack.
added by
april_springshowers
nutrition data
92 calories, 2 grams fat, 16 grams carbohydrates, 3 grams protein per slice. This recipe is low in fat.
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reviews & comments
December 10, 2010
This is a great recipe that doesn't take much time to bake. I like your use of rolled oats as it adds great texture to the bread! -K