MMMMM----- Meal-Master Recipe

      Title: Jeff's Multigrain Sourdough Bread
 Categories: Sourdough
      Yield: 1

    1/3 c  Wheat Bran
    1/4 c  Bulgar Wheat
    1/2 c  Tepid Water
    1/2 c  Boiling Water
    1/4 c  Sorghum Molasses
  1 1/2 c  White Flour
      1 c  Whole Wheat Flour
    1/2 c  Rolled Oats
      1 c  Active Sourdough Sponge
           Butter Flavored Crisco
  1 1/4 ts Salt
  1 1/2 tb Butter Flavored
           Crisco
      1    CIS 72274,3535
           (72274.3535@co
           Puserve.com)
    1/2    Hours or until double
    1/2    Hours or until double again
     60    Minutes, or until ready

  Stir the boiling water into the bran and bulgar wheat. Let stand 
  at least two minutes. Mix the flour, oats, salt, and shortening. 
  Mix in the water, molasses, and the bran mixture. Mix in the 
  sourdough sponge. Beat until smooth, about five minutes. 
  
  Knead in the whole wheat flour for ten minutes. Place in a 
  greased bowl, turn the dough over so that the top is greased, 
  cover with a wet cloth, and set to raise in a warm place for 3 
  
  Punch down and re-cover, allowing to raise a second time, for 1 
  
  Punch down, let rest for five minutes. Shape into loaf by 
  spreading into a rectangle on a bed of whole wheat flour. Fold 
  into thirds. Roll tightly toward you, then roll back and forth 
  until the seams are sealed. Let raise in a greased loaf pan for 
  
  Bake at 375 degrees for 30 minutes. Remove from pan immediately 
  and brush with butter flavored Crisco. Let cool about 20 minutes, 
  then wrap for storage or serve. 
  
  This bread has a beautiful aroma and color, and resists drying 
  out. It is very high in fiber, and actually develops a slightly 
  "cheesy" flavor as several days go by. It is heavenly, toasted 
  with butter and honey. 
  
  Submitted by Jeffrey Mullen, Millersburg, Ohio Valkyrie BBS (216)

  Exported from Home Cookin 4.8  (http://www.mountain-software.com)

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