Breads:

Prairie Sun Bread

Comment on this recipe

This is a delicious nutritious bread that won second place honors in the Illinois Blue Ribbon Culinary Contest where the product was prepared on stage before judges and fair visitors. Scoring 98 points out of 100, it was edged out of 1st Place by 1/2 point. The bread has a wonderful flavor and keeps fresh much longer than most homemade breads.

Ingredients

2 cups water
1/3 cup vegetable oil
1/2 cup honey
1/4 cup raisins
2 packages (1/4 ounce each) rapid-rise yeast
1/4 cup warm water (105 to 115 degrees)
1 tablespoon honey
2-1/2 cups unbleached all-purpose flour
3 cups whole wheat flour
1-1/2 cups medium rye flour
1/2 cup nonfat dry milk powder
1-1/2 teaspoons salt
Cornmeal
Wheat germ
Butter, melted

Instructions

In blender or food processor, combine 2 cups water, oil, 1/2 cup honey and raisins. Process to liquify. In a small bowl, soften the yeast and 1/4 cup warm water with 1 tablespoon honey. In a large bowl, combine 1 cup white flour, 2 cups whole wheat flour, 1 cup rye flour, dry milk powder and salt. Add liquid mixture and yeast, beat at medium speed with mixer 2 minutes. Gradually stir in remaining flour to make a soft dough. Turn dough out onto lightly floured surface. Knead 5 to 8 minutes or until smooth and elastic. Place dough in large greased bowl, turning to grease top. Cover. Let rest, covered, 10 minutes. Lightly grease 2 large baking sheets. Sprinkle generously with corn meal. Shape dough into 3 round loaves. Cover. Let rise until double, about 45 minutes. Brush with milk or 1 egg mixed with 2 tablespoons water. Sprinkle loaves generously with wheat germ. Bake in pre-heated 375 degree oven about 35 minutes. (Tap bottom of bread to check doneness. It will sound hollow). Brush with melted butter. Cool on wire racks. Makes 3 small round loaves.

Nancy Means
Aledo