Breakfast Bread (Old Recipe) 

As full of nuts, seeds, grains and dried fruit as I can make it!

2 c dried apricots
1 c crushed wheat or other grains
such as millet, flax whatever you find.
2 c raw sunflower seeds
1 c sweetened coconut
3 c walnuts, not chopped
2 c raisins, packed
3 c warm water
2 T yeast
1/4 c sugar
1 T salt
1 egg
1/4 c soft butter
about 9 c white all purpose flour

Warm nuts in cast iron skillet to lightly toast them.  Use hot water from the tap and measure into mixer bowl with hooks.  Add yeast, sugar, salt, egg and butter.  Let stand a few minutes until yeast is puffy.  Mix in 4 c flour on speed #2 until smooth.  Mix in about 5 more cups flour until dough cleans sides of bowl and makes very soft dough.  Knead 3 minutes on speed #1, just until combined and somewhat smooth.  On speed #1 stir in apricots and wheat or grains until thoroughly mixed.  Stir in seeds, coconut, nuts and raisins on low speed until mixed as well as possible.  Rise in stainless steel bowl in warm (just to where oven clicks on) oven 60 minutes.  Spray loaf pans, 1 long, 2 regular size, 2 small size and divide dough into pans.  Rise in warm oven 20 minutes.  Turn oven on to 350* (without taking out pans) and bake for 30 minutes, beginning timing immediately when turning oven on.  Cool on racks with towel over.

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