Magazine article Sunset

A Hearty Four-Grain Loaf with a Touch of Honey

Magazine article Sunset

A Hearty Four-Grain Loaf with a Touch of Honey

Article excerpt

FAT, ROUND, AND flavorful, this surprisingly fine-textured bread contains a variety of grains.

If you have trouble finding soy flour in a supermarket, check health-food stores.

Honey Multigrain

Hearth Bread

1 package active dry yeast 1 1/2 cups warm water (110 [degrees]) 3 tablespoons honey 3/4 cup milk, at room temperature

About 1 1/2 cups stone-ground whole-wheat flour or graham flour

About 3 3/4 cups all-purpose flour 3 tablespoons yellow cornmeal 3 tablespoons regular rolled oats 3 tablespoons soy flour 3 tablespoons salad oil 1/2 teaspoon salt

In a large bowl, combine yeast, 1 cup water, and honey; let stand 5 minutes to soften yeast. Add milk, whole-wheat flour, and 3/4 cup all-purpose flour, stir until moistened. Cover and keep in a warm place 1 to 2 hours.

Meanwhile, in a small bowl, combine remaining 1/2 cup warm water, cornmeal, and oats; let stand until grains soften, 1 to 2 hours. Add cornmeal mixture to yeast mixture along with 2 3/4 cups all-purpose flour, soy flour, oil, and salt.

By hand. Beat dough until stretchy; scrape onto a board lightly coated with all-purpose flour. …

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