Potted Five Grain Bread Recipe

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Potted Five Grain Bread Ingredients

2 tbsp active dry yeast
1/3 cup lukewarm water
1/2 tsp sugar
1 cup water, extra
1/2 cup cracked wheat
60 g butter
2 tbsp honey
2 tbsp malt
1/2 cup milk
1/2 cup cooked rice
1/2 cup fine oatmeal
1/2 cup rye flour
1 cup wholemeal plain flour
4 cup plain flour
2 tbsp milk, extra

A Recipe for
Potted Five Grain Bread

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To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.

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This is a recipe for Potted Five Grain Bread from the recipe cookbook of Recipes-to-go (Bread)

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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Potted Five Grain Bread

Food Tip
Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.

Potted Five Grain Bread Directions

Dissolve yeast in lukewarm water with sugar, allow to stand in warm
place until frothy. Place extra water and cracked wheat in small
saucepan, cook over medium heat until water has been absorbed and
mixture is thick. Remove from heat, stir in butter, honey, malt, milk
and rice, allow mixture to cool. Combine flours and oatmeal in large
bowl, stir in wheat and yeast mixture, mix to form a dough. Knead
mixture on floured surface for about 10 minutes, or until dough
springs back when lightly touched with fingers.

Cut dough into 3 pieces for large pots, 4 for medium pots or 8 for
small pots. Knead pieces into rounds, place into clean terra cotta
flower pots. Stand in a warm place for 15 minutes or until doubled in
bulk. Glaze with extra milk, bake in moderate oven 35 minutes for
large pots, 20 minutes for medium pots or 15 minutes for small pots
or until cooked when tested.

Serves: 6

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Potted Five Grain Bread Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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