Mennonite Bread

Title:
Mennonite Bread

Yield:
4 Servings

Categories:
Ellen's,
Yeast,
Yeast,
Non-sweet




Ingredients:





     2 pk Active dry yeast


     2 c  Water; 105-115 degrees


     2 c  Buttermilk


   1/4 c  Vegetable oil


   1/2 c  Honey


   1/4 c  Wheat germ


     1 c  Rye flour


     4 c  Whole wheat flour


          Bread flour






 In a large mixing bowl, dissolve the yeast in 1 cup of the warm water. Let


 stand 5 mins. until yeast foams. Stir in the salt, oil, honey, remaining


 water, and buttermilk. Mix in the rye flour, wheat germ, and whole wheat


 flour; beat well. Add bread flour, 1 cup at a time, beating well until


 stiff dough forms. Turn dough out onto lightly floured board and knead


 until smooth and elastic, about 10 mins., adding additional bread flour as


 needed. Wash bowl, grease it, and add dough to bowl. Turn over to grease


 top of dough. Cover and let rise in a warm place until doubled. Grease four


 81/2" bread pans. punch dough down. Divide into 4 parts. Shape each into a


 loaf and place in pans. Cover loosely. Let rise until about doubled. Bake


 in preheated 375 degree oven for approx. 40 mins.


 


 Recipe by: Mennonite Central Committee adapted by Ellen Smith Posted to TNT


 ~ Prodigy's Recipe Exchange Newsletter  by Rainbow225@aol.com on Jul 28,


 1997