Tom cat 7-grain bread~

1 servings

Ingredients

Quantity Ingredient
½ tablespoon Active dry yeast
¼ cup Warm water
3 cups Unbleached flour
⅔ cup Whole-wheat flour
¼ cup Oat flour
¼ cup Rye flour
2 tablespoons Flax seed
3 tablespoons Bulgur wheat
2 tablespoons White buckwheat
1½ cup Water -- at room
Temperature
1 teaspoon Salt
1 teaspoon Vegetable oil
1 cup 7-grain mix (recipe
Follows)
⅓ cup Rolled oats
2 tablespoons Sunflower seeds

Directions

7 GRAIN MIX

Preheat oven to 375 degrees.

In a small bowl, dissolve yeast in ¼ cup warm water. Let stand for 10 minutes. In a large bowl, combine yeast, unbleached flour, whole-wheat flour, oat flour, rye flour, 1½ cups water, salt and oil. Blend with a wooden spoon until dough is too hard to continue.

Turn out onto a floured surface and knead the dough for 10 minutes.

Pour the 7-Grain Mix over the dough and knead in for 5 minutes or until the dough is smooth, elastic and strong. Transfer dough to a large bowl that has been coated with no-stick spray. Cover with a damp cloth and let rise in a warm place (75 degrees F.) for 2 hours until doubled in size. Punch the dough down gently and shape into a loaf for baking directly on bricks or a stone, or place in a 9 x 5-inch non-stick loaf pan. Allow dough to rise again for 1 ½ hours and bake at 375 degreesF. for 35 to 40 minutes. (All flours are approximate measures. You may use more or less, depending on the weight and absorbency of your flour.) Yields: 1 loaf/20 slices.

Per serving: 114 calories, 1⅖ g fat (11% of calories), 1.9 g dietary fiber, 3.7 g protein, 22 g carbohydrates, no cholesterol, 117 mg sodium.

Prevention Cuisine Nov/94 Typed for you by Marjorie Scofield 5/4/95 Recipe By : Tom Cat Bakery, Long Island City, NY From: Marjorie Scofield Date: 05-07-95 (160) Fido: Recipes

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