Old Bear's Recipe of the Month
January 1996

This is the wonderful multi-grain bread adapted from the Fannie
Farmer Cookbook recipe for oatmeal bread....

                  Multi-Grain Bread 
                  -----------------      

This recipe uses a total of about six cups of flour plus gluten
and malt dough conditioners.

Combine in a large bowl:

          3 cups    boiling water
      1 1/2 cups    Quaker Multi-Grain Oatmeal Cereal
        3/4 cup     light molasses
          2 Tbsp    softened shortening 
          1 Tbsp    salt

Allow to cool to no more than 120 degrees F.

In a small bowl, combine:

        1/2 cup     warm water
          1 Tbsp    yeast

When yeast is disolved, add to cereal mixture.

Mix together with a fork or whisk (or sift together):

           6 cups   flour
         3/4 tsp    diastatic malt
           3 Tbsp   wheat gluten

Slowly add flour mixture to cereal mixture using an electric 
beater.  If mixture becomes too thick for the electric beater, 
continue adding flour mixture by hand to make a soft dough.

Turn out onto a floured board and knead in enough additional 
flour to make the dough manageable but still moist.

Divide in half, roll out, and shape into loaves.  Place in greased
9x5x3 baking pans, cover, and allow to rise in a warm place until
slightly above the tops of the pans.

Gently brush the tops of the risen loaves with melted butter.

Bake in preheated 350 deg F oven for 35 minutes.


Makes two large loaves.