Settin Round The Cave Bread Recipe

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Settin Round The Cave Bread
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Ingredients
22
Count
Nutrition
3148
Calories
Total time
40
Minutes
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Ingredients:

  • 1/3 cup sugar
  • 1/4 cup butter
  • 1/4 cup shortening
  • 1 1/2 cup water
  • 1/2 cup milk
  • 1 1/2 tsp salt
  • 1 1/2 tsp honey
  • 1/2 cup rolled oats
  • 1/2 cup cornmeal
  • 1/4 cup bran
  • 1/4 cup cracked wheat
  • 1/4 cup buckwheat
  • 1/2 cup soy flour
  • 1 cup rye flour

Directions:

  1. Melt the shortening and the butter. Let them cool a bit, so as not to kill the yeast when they are added to the dough. If you want to scald the milk, do so, and also let it cool (it is common practice to scald milk before baking with it, though I never do.)
  2. Dissolve the yeast and sugar in the 1/4 cup of lukewarm water.
  3. Mix the cinnamon, oats, corn meal, bran, cracked wheat, buckwheat, soy flour and rye flour. Add the rest of the water, the milk, butter, shortening, egg and honey, and mix well. Stir in the dissolved yeast mixture. Mix in the salt and the whole wheat flour.
  4. Stir in the white flour, about 1/2 cup at a time, until the mixture is stiff enough to knead. You'll probably have about half of it left.
  5. Remove the dough from the mixing bowl, onto a floured surface. Knead the dough, adding more white flour as necessary to keep the dough workable. Knead the dough until it is smooth and elastic, about ten minutes. It's okay if you end up using less than or more than the three cups of white flour; just use whatever it takes.
  6. Put the dough back into a bowl that's been very lightly greased. Let it rise, covered, in a still, warm place (around 85 degrees F. is best, though room temperature will work) for 45 minutes, or until it has doubled in bulk.
  7. Punch the dough down, divide in half, shape into loaves and place each half into a loaf pan which has been very lightly greased. Let rise again, for another 45 minutes, in a still, warm place, until the loaves have about doubled in bulk.
  8. Preheat the oven to 350 degrees F. as the bread finishes rising. Bake the
  9. Bread for 35-40 minutes, until it sounds hollow when tapped. Remove from the loaf pans and rub the top of the loaves with some butter to give them a nice, soft, chewy crust.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3147.76 Kcal (13179 kJ)
Calories from fat 763.65 Kcal
% Daily Value*
Total Fat 84.85g 131%
Cholesterol 206.15mg 69%
Sodium 2260.54mg 94%
Potassium 2705.02mg 58%
Total Carbs 521.85g 174%
Sugars 70g 280%
Dietary Fiber 37.05g 148%
Protein 82.36g 165%
Vitamin C 5.8mg 10%
Vitamin A 0.3mg 9%
Iron 21.3mg 118%
Calcium 877.2mg 88%
Amount Per 100 g
Calories 296.67 Kcal (1242 kJ)
Calories from fat 71.97 Kcal
% Daily Value*
Total Fat 8g 131%
Cholesterol 19.43mg 69%
Sodium 213.05mg 94%
Potassium 254.95mg 58%
Total Carbs 49.18g 174%
Sugars 6.6g 280%
Dietary Fiber 3.49g 148%
Protein 7.76g 165%
Vitamin C 0.5mg 10%
Iron 2mg 118%
Calcium 82.7mg 88%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 69.2
    Points
  • 83
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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