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- Crusty Multi Grain Sandwich Bread
- Adapted from Bernard Clayton
- 1/2 cup coarse stone ground cornmeal
- 1/2 cup wheat germ
- 1/2 cup rolled oats
- 1 T teff seeds (optional)
- 1/2 cup potato flour
- 1 cup dry nonfat milk
- 1/3 cup honey
- 1/3 cup vegetable oil
- 1 T salt
- 2 cups water near boiling
- 4 egg yolks, room temperature
- 2 scant T active dry yeast
- 2 1/2 cups white whole wheat flour
- Approx. 2 cups bread flour
View Full Recipe at The Spiced Life
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