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| | Slow Pot Cookery 11/79 Cathy Svitek BCXV75A |
| 1 | Yeast cake |
| 1/4 Tasse | water warm |
| 1 Teelöffel | sugar |
| 1/4 Teelöffel | ginger |
| 3/4 Tasse | milk |
| 2 Teelöffel | salt |
| 1 1/2 Esslöffel | butter or margarine, melted |
| 1/2 Tasse | molasses |
| 1 Tasse | whole wheat flour |
| 1/2 Tasse | Soy flour |
| 1/2 Tasse | Bran buds |
| 3/4 Tasse | water |
| 2 1/4 Tasse | Flour;up to 3 cups |
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Preheat cooker for 30 minutes. In a 1 cup measure, dissolve yeast and warm water. Add sugar and ginger. Stir until dissolved and set in warm place to start working. In a small saucepan, heat milk, salt and butter until melted. Pour into mixer bowl, add molasses, whole wheat flour, soy flour, bran buds and water. Add yeast mixture. Beat at medium speed for about 2 minutes. Then add white flour. (recipe calls for 2 1/4 to 3 cups). Continue to beat until dough comes away from bowl. Pour into greased slow cooker baking pan, cover and place in preheated cooker and cover. Cook on high for 3 hours. If desired, use 1 1/2 cups whole wheat flour and omit soy flour, Other grain flour may be used in place of whole wheat flour. Submitted by Mrs.M Monson, Wi.
Breads & Cakes
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