GRANDMA'S BREAD

The original recipe came from my Grandmother's mother. She would bake two or three batches of bread for the family. Grandma's Bread for breakfast is part of our ritual every morning! Be aware of the proportions in this recipe!

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 cups 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 microwave 1 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 oil
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 is easiest to knead it half at a time.} Place in an oiled bowl. Cover and let rise in a warm place 1 to 1 1/2 hours.
Punch down and let rise again. Divide into 1 1/4-pound loaves. Knead and place in oiled 1-pound coffee cans. While the oven is preheating, let the bread rise to the third ring in the can.
Bake in a 350 degree oven about 40-50 minutes, rotating the loaves if necessary.
Makes 16-18 loaves. {It freezes well!}

Note:
The original recipe had several additional ingredients such as dolomite, rice polish, and graham flour, some of which cannot be easily found. After having the recipe evaluated by a nutritionist, it was suggested some substitutions could be made without affecting the overall nutritional value, thus shortening the list of necessary ingredients. We have added grated carrots for moisture and the millet for additional texture.