RECIPE #4385 - STONE-GROUND WINTER WHEAT BREAD, Thursday, October 15, 2009
GERRY LANGHAM / IST PLACE, TENNESSEE STATE FAIR 2009, Fleischmann's Yeast "Bake for the Cure" Baking Contest
2 ½ cups Stone-Ground Hard Red Winter Wheat
1/4 oz Fleischmann's Yeast
12 oz can Root Beer
1 c. Maple Syrup (grade b)
2 tsp. salt
Grind wheat flour
Add the yeast to warm root beer.
Add flour and salt to mixture.
Let rise two times in metal bowl
On third rising, place in baking pan
Turn oven on to 420' F.
When oven is warmed up, turn temperature down to 320'F
Bake for about 45 minutes or until top is crusty