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Bread for the Modern Woman

This recipe was not tested in the Bob’s Red Mill Kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.

Directions

Combine barley flakes, polenta, oat bran, TVP, honey, cinnamon and salt in a bowl and set aside. Mix the squash and boiling water together in a bowl and allow to somewhat cool before blending with other ingredients. Blend together yeast, milk powder, flaxseed meal, rice bran and dried fruit in with the squash mixture. Gradually mix in the flours until the dough begins to pull away from the side of the bowl and has a soft texture and elasticity.

Turn dough out onto a floured board. Knead until springy and small bubbles form just under surface (10-20 minutes), adding enough of the remaining flour to prevent dough from being sticky.

Turn dough out into a greased bowl; turn to coat. Cover with plastic wrap and let rise in a warm place until doubled in bulk (about 1 hour).

Punch dough down and divide into two equal portions. Shape into loaves and place loaves into two greased 4-1/2" x 8-1/2" bread pans. Let rise until an inch above pan.

Bake at 350°F for 45-55 minutes.

Makes 26 slices.

Bread for the Modern Woman

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Products Used in this Recipe

Cereals
Rolled Barley Flakes

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Flours & Meals
Corn Grits Polenta

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Oats
Oat Bran Cereal

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Entrees
TVP® (Textured Vegetable Protein)

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Baking Aids
Sea Salt

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Gluten Free
Active Dry Yeast

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Baking Aids
Non-Fat Dry Milk Powder

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Gluten Free
Org. Brown Flaxseed Meal

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Gluten Free
Rice Bran

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Flours & Meals
Unbleached White All Purpose Flour

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