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    You are in: Home / Vicki G's Public Recipes
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    3 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    I love this bread. I'm not sure how to describe this bread but it is really really tasty. It's really simple to make, if you use a mixer, and it beats the socks off of any store bought 7,8, or 9 grain bread. If you buy the nine grain bread from Bountiful Baskets this is even better than that bread. My kids love it. I never add the sunflower kernels since my kids don't like crunchy things in their bread but add them if you prefer them. Comments from the judges were the bread was very fluffy for having so much grain in it and the taste was out of this world. One comment even asked to have the recipe emailed to her. This bread freezes well but I never get around to freezing it. Also I've taken to doing the work through step 2 and then refrigerating the dough overnight and then continuing the next day. It adds a little more depth to the flavor that you may really like. Adapted from America's Test Kitchen Magazine: makes 2 9 by 5 inch loaves Taken from Norah's Menues and Recipes www.norahsrecipes.blogspot.com(this is her description) I make no claim to be the originator of this recipe. I just wanted to save it in a useable format for my own personal use.

    Recipe #514165

    My family's favorite! I got the recipe from The Best of Mennonite Fellowship Meals by Phyllis Pellman Good. Easily doubles, and freezes beautifully. Note: Original recipe called for Red Kidney Beans, but I always use pinto beans or chili beans.

    Recipe #488035

    I found this in one of the early editions of Country magazine and have tweaked it just a bit. My husband loves this simple to make soup and it freezes well.

    Recipe #188908


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