Grandma's Bread

From Steamboat Inn in Idleyld Park, Oregon

A healthy, hearty and delicious bread recipe from the Steamboat Inn’s first cookbook, Thyme and the River.

Combine in a large bowl

  • 2 cups wheat germ
  • 1 1/2 cups cornmeal
  • 1/3 cup carob powder
  • 2 cups soy flour
  • 14 cups whole wheat flour
  • 7 teaspoons salt
  • 2 cups sunflower seeds
  • 2 cups milk powder
  • 1/2 cup brewers yeast powder
  • 2 cups millet
  • 4 cups white flour

Cook oats

Cook 1/2 cup regular oats in 1 1/2 cups water 10 minutes, or cover with water and cook in the microwave for one minute.

Combine and set aside

  • 3 tablespoons yeast
  • 1/2 cup lukewarm water
  • 1 teaspoon honey

Combine in a large bowl

  • 9 cups hot water
  • 1 1/2 cups honey
  • 1 1/2 cups oils
  • 2 cups carrot puree

Combine all ingredients in the large bowl. Add more white flour until the dough is a consistency that can be kneaded. Turn onto a floured board and knead. (Sometimes it’s easiest o knead half at a time!) Please in an oiled bowl. Cover and let rise in a warm place for 1 to 1 1/2 hours. Punch down and let rise again. Divide into 1 1/4 lb loaves. Knead and place in oiled 1-pound coffee cans. While oven is preheating, let the bread rise to the third ring of the can. Bake in a 350 degree oven about 40-50 minutes, rotating the loaves if necessary. Makes 16-18 loaves and freezes well.

Filed in: Breads