|The Complete Book of Breads|
|by Jr. Bernard Clayton|
Bernard Clayton, Jr.'s, The Complete Book of Breads was published in 1973 and immediately became a modern American classic.
Results 1 - 10 of 167 for whole wheat rye bread
Combine rye and wheat flours. In large ... dough. Knead, let rise to double. Punch down, knead, let rise again. Bake at 375 degrees for 1/2 to 3/4 hour.
In large bowl mix 2 1/2 cups flour, sugar, salt and dry yeast. Add 1/4 cup raw sunflower seeds. Grate unpared potatoes into 2 quart saucepan, add ...
Combine yeast in ... mixture. Stir in whole wheat and rye flour. Add enough ... ginger will make bread rise faster.) Bake ... 350 degrees for 15 minutes.
Put yeast and ... Put 2 cups rye flour, salt, brown ... Add 2 cups whole wheat flour; scald the ... half of baking time if it seems to be browning too fat.
Soften yeast in ... mix well. Add whole wheat and rye flour and stir ... then at 325 degrees for 20 more minutes or until dark brown and hollow-sounding.
Melt shortening in ... thoroughly. Add yeast, rye and wheat flour. Mix well. ... cover and let rise. Shape in loaves. Let rise. Bake 375 degrees, 30 minutes.
1. Mix the ... salt. 3. Add whole wheat, rye and 2 cups ... degrees for 10 minutes, then 350 degrees for 35-45 minutes. 12. This recipe makes about 2 loaves.
Melt butter and add 2 cups scalded milk, cool. Add 2 eggs beaten, add honey or sugar and yeast dissolved in 2 cups warm water. Mix dry ingredients ...
Combine all ingredients ... speed with a bread hook for 10 ... until double in size. Bake at 400 degrees for 20 minutes or until nicely brown. Serve hot.
Scald milk, then ... for Basic White Bread recipe, adding all-purpose ... butter. Cool. Bread will be compact and loaves smaller than Basic White Bread.
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