Virginia's Vitality Bread
1½ T. butter
3 T. cornmeal
¾ c. rolled oats
½ c. All-Bran cereal
1 T. wheat germ
1 tsp. salt
1 ½ c. milk (skim is fine)
1 T. dry yeast
½ c. Hillsboro Sugarworks Dark Amber or Grade B maple syrup
5 c. unbleached King Arthur flour
1 c. whole wheat flour
Melt butter and mix with all ingredients
except flour until well blended. Heat in microwave for two minutes and
mix well. Add 1 cup cold water and let cool to lukewarm. Set aside. Dissolve
yeast in ¼ c. lukewarm water and add to first mixture. Gradually
add flour. Let rise in a slightly preheated oven (175°) turned off
with a damp cloth covering for approximately 1 ½ hours. Knead dough
on a floured board and separate into two loaves. Rise once more, covered
for approximately ½ hour. Bake at 400° for 10 minutes - then
reduce to 325° for the remaining 30 minutes. Let cool.
Yield: 2 loaves
Hillsboro Sugarworks, 270 Rounds Road, Bristol, VT 05443 802-453-5462