McCOY'S MIRACLE LOAF

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But of all the recipes included in the collection, MOTHER's favorite is the one for Cornell Whole Wheat Bread. To make it, mix together 4-1/2 cups of whole wheat flour, 1/2 cup of full-fat soy flour, 3/4 cup of nonfat dry milk, 3 tablespoons of wheat germ, 2 tablespoons of nutritional yeast, 2 teaspoons of salt, 2 tablespoons of sesame seeds, 3 tablespoons of Mexican pumpkin seeds or sunflower seeds or nuts, 1/4 cup of raisins, and 2 packages or 2 tablespoons of dry active yeast.

When that's done, set aside the mixture, and in a large bowl—combine 1/4 cup of brown sugar, 1/4 cup of dark molasses, 2 cups of warm water (120° to 130° F) , and l egg. Add the dry ingredients gradually to the liquid, beating as long as possible with an eggbeater or an electric mixer. When the batter becomes too thick for that, continue beating, by hand, for at least five minutes ...until the dough is firm and elastic. Turn it onto a floured board. Then, using more flour if necessary, knead and shape the dough into a smooth ball, and place it in a greased bowl. Let it rise in a warm place for about 45 minutes or until it's doubled in size ...then punch it down, turn it over, and let it rise another 20 minutes.

At that point, divide the dough in half and let it rest, for 10 minutes, while you grease two 4-1/2" X 8" loaf tins. Shape two loaves ...let them rise for 30 minutes ...and then bake them at 350°F for about an hour, or until the loaves sound hollow when tapped. Finally, brush their tops with melted butter ...remove the bread from the pans ...and let it cool.

You'll find that these tasty, nicely textured loaves freeze well ...make delicious toast ...and go a long way toward improving your family's nutritional habits and, possibly, their health.

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