Southold Bread Recipe

Name: Southold Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 pkg. dry yeast; 2 c. very warm water; 1/4 c. molasses; 4 egg yolks; 2 tsp. salt; 1/3 c. canola oil; 1 c. nonfat dry milk powder; 1/2 c. rolled oats; 1/2 c. wheat germ; 1/2 c. cornmeal; 1 c. rye flour; 2 c. whole wheat flour; 3 c. white flour

Servings: persons

2 pkg. dry yeast
2 c. very warm water
1/4 c. molasses
4 egg yolks
2 tsp. salt
1/3 c. canola oil
1 c. nonfat dry milk powder
1/2 c. rolled oats
1/2 c. wheat germ
1/2 c. cornmeal
1 c. rye flour
2 c. whole wheat flour
3 c. white flour

1
In large bowl, sprinkle yeast into warm (110u00b0) water.
2
Add molasses and let stand 5 minutes, then stir to dissolve.
3
Add everything except the 3 flours and mix well.
4
By hand, stir in the rye and whole wheat flour, and most of the white flour until dough is stiff.
5
Shape into ball, brush lightly with oil.
6
Cover and let rise until doubled (punch down and let rise again if fine texture is desired).
7
Turn out on floured board, knead gently.
8
Shape into 2 large or 4 small loaves, put in pans and let rise until doubled. Bake at preheated 375u00b0 for 25 minutes, reduce heat to 350u00b0 and bake about 20 minutes more.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pkg. dry yeast, 2 c. very warm water, 1/4 c. molasses, 4 egg yolks, and more.

Yes, Southold Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Southold Bread

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