Nellies birth story

BEST MULTIGRAIN BREAD

>> created by Grandma Wieler, refined by Lois Martens & Brittany Berglund<<

>>typed up by kacey lepp<<

> Use Bosch mixer bowl. In 2 cups hot water, dissolve 2 Tbsp honey, sprinkle 2 Tbsp yeast on top and let

sit

> Boil 2+ cups water and, in separate bowl, add to:

- 1-2 cups rolled oats

- 1-2 cups cereal grain mix (Anita’s, Red River, etc.)

- any other seeds you may like (sunflower, flax, etc.)

 let this sit and soften until time to mix into dough

> When yeast has risen, start mixer, add 2 cups flower, mix to a soft sponge

> Add:

- 2 eggs

- ½ cup oil

- 2 tsp sea salt

- oat and cereal mixture

> Mix in the rest of the flour 1 cup at a time (6-10 cups total. I mix about 2-3 cups whole wheat flour first,

then add white flour until finish to keep the bread fluffier). Stop adding flour when the dough no longer

sticks to the sides of the bowl.

> Cover with a clean tea towel and ziplock bag to keep heat in and let rise for 45-60min.

> Take four bread pans, and hand work dough into balls (oiling hands before each dough ball so dough

doesn’t stick to hands), placing 2 balls in each pan (my family has always eating double-hump bread loaves,

not sure how it works with a single dough ball in each pan). Make 8 dough balls because you have 2 per

pan.

> Cover bread pans again with tea towel and ziplock bags and let rise for another 45-60 min.

> Bake at 350° for ½ hour

> Makes 4 golden loaves

INGREDIENTS:

4 cups water

2 Tbsp honey

2 Tbsp yeast

1-2 cups rolled oats

1-2 cups hot cereal mix

Any other grains/seeds you want to add

2 eggs

½ cup oil

2 tsp sea salt

6-10 cups flour (white & whole wheat)