Going With The Grain Bread Kit

Going With The Grain Bread Kit

Print Recipe

Yield

1 quart of mix, yielding 1 large loaf, 12 to 14 slices 1 quart of mix, yielding 1 large loaf, 12 to 14 slices

Difficulty

Easy Easy

Prep Time

0:30 0:30

Right arrow icon

Ingredients

3 cups (15 ounces) unbleached white bread flour
1/4 cup (1.25 ounces) whole wheat flour
2 tablespoons old fashioned OR quick oats (not instant)
2-1/2 tablespoons sugar
1-1/2 teaspoons salt
1-1/2 tablespoons each sesame seeds, poppy seeds and flax seed
2 tablespoons cornmeal, preferably yellow
1 (2-1/4 tsp.) envelope Fleischmann’s^® RapidRise^® Instant Yeast

Directions

Set out a completely dry clear glass or transparent plastic 1-quart or 1-liter jar, along with its lid. Set out a square of heavy-duty aluminum foil to use as a funnel. (Or use a funnel, if you have one.)Place the white flour on the foil, then use the foil as a funnel to add the flour to the jar. Rap the jar on the counter to even and compact the layer. Thoroughly stir together the whole wheat flour, brown rice flour, oats, sugar, salt, and all but 1-1/2 tablespoons of the seed mixture on the foil. Add to the jar; rap it again to even the layer. Put the remaining seeds and the cornmeal in a small plastic bag; close tightly. Push the bag and the yeast envelope into the neck of the jar. If it will be shipped, push crumpled wax paper into any extra space at the top. Attach a sheet or card with the instructions for making the bread to the jar.
STORAGE: The unopened mix will keep for up to 1-1/2 months unrefrigerated, 3 months refrigerated.
Recipe provided courtesy of Nancy Baggett.

TRIED THIS RECIPE? Share with our community.

#FLEISCHMANNSYEAST @FLEISCHMANNSYEAST

Yeast 101

Tips & Tricks

Techniques & How‑Tos

you may also like

Sally Lunn

Potato Refrigerator Bread

Moroccan Loaves