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russian-swiss-bread recipe

Date:    Tue, 08 Mar 94 21:23:10 PST
 From:    J. Ari Kornfeld (ari@sibari.isl.sri.com)
 1-1/2  TB   Yeast
 2      Cups Hi-Protein Whole Wheat flour (found this at a local HFS)
 1      Cup  Graham Flour (whole wheat)
 1/2    Cup  Pumpernickel Rye flour (i.e. coarse grind)
 1/2    Cup  raw Wheat Germ
 1      TB   wheat gluten (optional)
 1      TB   Blackstrap Molasses
 2      TB   Sugar
 1      Tsp  salt
 1-1/2  Cup  water
 Prepare the bread as you would any other bread.  Form into two loaves,
 place on a tray for the second rising and baking.
 If you are using a breadmaker, I recommend using manual mode and
 forming the bread into two loaves.
 Let the bread rise and bake on a tray rather than in a  loaf pan.
 This will give it a much richer crust.
 Makes two dense loaves.  Slice thinly (1/4 - 3/8 inch slices)
 Tastes great with apple butter or pumpkin spread (more on that some
 other time...)
 kwvegan vegan