Great Smoky Mountains National Park Podcasts & Blog

Here’s another healthy and delicious recipe from GSMA’s own Sharon Ryan.

1 cup GSMA Stone Ground Whole Wheat Flour
2 cups unbleached bread flour
3/4 cup oats (rolled or quick cooking)
1/4 cup wheat germ
2 tablespoons butter
1 1/2 teaspoons salt
2 tablespoons GSMA Sorghum Molasses
2 tablespoons dark brown sugar
1 packet active dry yeast
1 1/4 cups lukewarm milk (approx. 105 degrees)
3/4 cup raisins

Bread Machine Method: Place all ingredients (except fruit) into the pan of your bread machine according to the directions that came with your machine.
Add raisins about 20 to 25 minutes into the kneading cycle.

Manual Method: In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form, a loose dough.
Knead dough, by hand (10 minutes) or by machine (5 minutes) until it is smooth. Place dough in a lightly greased bowl, cover and allow it to rest for 1 hour.
It will become puffy, but may not double in bulk.
Transfer dough onto a lightly oiled surface and shape into a log.
Place the log in a lightly greased 9×5 inch loaf pan and cover with lightly greased plastic wrap.
Allow it to rise for 1 to 1 1/2 hours or until it has crested 1 to 2 inches over the rim of the pan.
Bake in a preheated 350-degree oven for 35 – 40 minutes. If top starts to brown to quickly, tent with aluminum foil.
This great tasting bread makes wonderful sandwiches or toast!

Roll over the orange plus sign below to print the recipes, share with a friend, email it, post to Facebook, etc.

Share