Kropbrood - Graham Bread

Delicious and healthy, this bread comes from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 4 hrs
• Yields: 3 small loaves

Ingredients

• 1  cake yeast
• 1  cup water, lukewarm
• 1  cup milk
• 1  cup  nuts, chopped
• 1⁄4 cup brown sugar
• 2  tablespoons molasses
• 2  tablespoons butter
• 1  teaspoon salt
• 4  cups  graham flour or 4  cups whole wheat flour
• 7  cups all-purpose flour (amount is approximate)

Directions

1. Soften yeast in lukewarm water.
2. Add milk, nuts, sugar, molsses, butter, salt and graham or whole wheat flour.
3. Beat well and add enough white flour to knead until dough is smooth and no longer sticky.
4. Cover and let rise until doubled.
5. Punch down and shape into loaves; place in greased bread pans and let rise again until doubled in bulk.
6. While dough is raising, preheat oven to 375°F.
7. Bake loaves for 20 minutes, reduce heat to 350F and continue baking for 40 minutes longer.
8. Turn out onto cooling racks.