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Mennonite Bread


Saved in 1 recipe box and 1 cookbook

Yield

4

loaves

Prep

30

min

Cook

40

min

Ready

3

hrs

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

2 packages yeast, active dry
2 cups water
2 cups buttermilk
¼ cup vegetable oil
½ cup honey
¼ cup wheat germ
1 cup rye flour
4 cups whole wheat flour
* not incl. in nutrient facts

Directions

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

Let stand 5 minutes 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 minutes 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 8½ inch 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℉ (190℃). oven for approx. 40 mins.

First published: last updated: 2015-02-09

Comments

 

Nutrition Facts

Serving Size 453g (16.0 oz)
Amount per Serving
Calories 83420% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 144mg 6%
Total Carbohydrate 51g 51%
Dietary Fiber 20g 81%
Sugars g
Protein 52g
Vitamin A 1% Vitamin C 2%
Calcium 20% Iron 36%
* based on a 2,000 calorie diet How is this calculated?
 

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