Whole Wheat Bread
Thanks for the “Whole Wheat for the Whole Week” article. [Issue #117 - May/June, 2009] I changed the recipe to add Whole Grains to it. I found a recipe that tells you how to prepare the grains. I was just putting them in dry before, good but hard on the teeth.
This is what I used.
2 Tablespoons Wheat Berries
2 Tablespoons Oat Groats
2 Tablespoons Spelt Kernels
2 Tablespoons Millet Seed
2 Tablespoons Barley.
(Cracked Wheat, Oats & Spelt).
Cook grains together in 2 parts Water to 1 part Grain (I used 1 1/2 Cups Water): Cook until water is absorbed. Cool to room temperature. I added this just before mixing in the flour.
I had to divide the recipe into 4 parts instead of 3 parts because we like smaller loaves of bread.
Another GREAT BIG thanks for all of Jackie Clay’s articles. Her Canning Article gave me enough confidence to can our meats. I canned as a kid with my Mom but all she really canned was Green Beans.
Angi Weyhrich
Springdale, WA
