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        <title>First Lessons in Bread Baking Part 3: Multigrain</title>
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        <description>Making your own multigrain bread offers a variety of ways to vary the recipe to add additional protein, flavor, and food value.  It is a valuable step to increase your food security to know how to bake bread using several methods to produce delicious flavors for your family. Pam's Multigrain Bread Recipe In a medium bowl add 2-1/2 cups boiling water to: 3/4 cup cornmeal or you choice of other cereal-type combo 1/2 cup brown sugar 1/2 cup Crisco or Coconut Oil Allow to cool to just under 100°F Meanwhile, mix dry ingredients together: 1/2 cup rye flour 1-1/2 cups whole wheat flour 2-3 cups white flour (start with 2, then add additional cup as needed) 1/2 cup powdered milk 1/2 cup potato flakes 2 Tablespoons instant yeast 1-1/2 teaspoons salt When liquid has cooled to proper temperature, add to dry ingredients and mix, adding additional flour as needed. Knead by hand allowing dough to rest twice for fifteen minutes as part of the process as shown; or use a stand mixer to mix and knead the dough. Place in an oiled bowl and allow to rise until nearly double. Punch down and shape into two loaves and put in 5"x9" pans.  Cover with plastic or a tea towel and proof until double.  Bake in hot oven 375°F for 30-35 minutes until internal temperature is 190°-200°F.  Cool on a wire rack. RoseRed Homestead Book Store: https://payhip.com/roseredhomestead Website: www.roseredhomestead.com Amazon Store: https://roseredhomestead.com/amazon-store RoseRed Homestead Channel: https://www.youtube.com/channel/UCNXnzorI5nuqem74vPa31gw Trail Grazers Channel: https://www.youtube.com/channel/UCTaNTFpvoFKqlU5OUyynPbw Any products we mention or show on our videos have been purchased with our own money and are recommended or not based on our own experience.</description>
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