Cooking with wholegrains

Bake for about 45 minutes, starting at 425° and lowering to 375° after 15 minutes. This makes a delicious, nutty flavored bread. Pumpernickle Pumpernickle is rye bread made with sour dough. Sour dough is dough saved over from a previous baking, preferably from the sponge stage before salt was added. Any dough that is not punched down or used when it has risen the full amount but is allowed to fall, is a sour dough. One-half to one cup of dough may be saved out from the sponge stage to use as a starter for the next baking, or to make a sour dough start with V4 YEAST CAKE DISSOLVED IN 2 CUPS LUKEWARM WATER. ADD 3 CUPS RYE, SIFTED BEFORE MEASURING AND AFTER Mix well, then beat with a spoon for 2 minutes. Cover and set in a warm place to rise and fall. This sponge may be mixed up at night and allowed to rise overnight. In the morning beat up the dough again, and add I TEASPOON SALT I CUP RYE I CUP SIFTED WHEAT FLOUR Beat with a spoon for 3 minutes, cover and let rise again until light and spongy. Punch down, turn onto a board covered with a mixture of half wheat flour and half rye and knead for about 10 minutes adding 22 COOKING WITH WHOLEGRAINS more of the mixed flour as required to keep the dough from sticking to the board. It may be necessary to work in one cup or more of the flour. When light and elastic in feeling, shape into a round loaf, place in a greased one quart glass casserole. Cover with a damp cloth and let rise until light and the surface starts to crack. Bake at 300° for 134 hours with a pan of hot water placed in the oven underneath the bread. : Rye and Wheat Bread 3 CUPS LUKEWARM WATER 5 TEASPOONS SALT 2 CAKES YEAST 5 CUPS RYE 3 TABLESPOONS BROWN SUGAR* 3 CUPS WHEAT FLOUR 3 TABLESPOONS MELTED SHORTENING Dissolve yeast in water. Add brown sugar, shortening and salt. Sift the wheat flour and measure. Stir the rye and measure, then sift the wheat and rye all together and add about 34 of this mixture to the liquid. Mix thoroughly, then add another cup of the flour, or enough more to make the dough stiff enough to knead. Cover with a damp cloth, set in a warm place and let it rise until light. Punch down and let rise four different times as in whole wheat Bread Recipe. Then empty onto board and knead for a few minutes. Divide into two equal parts and knead and mold into loaves. Place in greased pans, cover with a damp cloth and let rise until light (nearly double in bulk) and bake 1}4 hours at 300° with a pan of hot water in the oven underneath the bread. Oatmeal Bread 2 CUPS WHEAT FLOUR 214 TEASPOONS SALT | 2 CUPS OATMEAL FLOUR 4 TABLESPOONS BROWN SUGAR : 1% CUPS MILK 2 TABLESPOONS SHORTENING : I YEAST CAKE (MELTED) 14 CUP LUKEWARM WATER HALF BUTTER AND HALF LARD To make one loaf, pour scalded milk over Scotch oatmeal and mix well. Add yeast cake dissolved in lukewarm water, then salt, brown sugar and melted shortening (half butter, half lard). *Molasses can be substituted for brown sugar in this and other recipes. BREAD & ROLLS 23 Sift the wheat flour, measure, and add to the batter. Mix until all the flour is dampened, then beat with a spoon for 2 minutes. The dough should be thick enough so it is just possible to beat with a spoon. Cover with a damp cloth, set in a warm place and let rise until light and soft when touched with the finger. Punch down, cover with a damp cloth and let rise again. Then punch down again before turning out on a board sifted over with wheat flour. Knead 5 or 10 minutes. By this time the dough should not stick to the board at all. Form into a loaf and place in a greased pan. Cover with a damp cloth, let rise to about double and bake 1 to 1% hours at 300° with a pan of hot water placed in the oven underneath the bread. Buttermilk Rolls I CUP BUTTERMILK, WARMED I YEAST CAKE 3 TABLESPOONS SHORTENING 24% CUPS WHEAT FLOUR (BUTTER AND LARD) I TEASPOON BAKING POWDER