Breakfast Bread


4 c. water (very warm)
2/3 c. canola oil
1 t. salt
2/3 c. honey
1 c. oatmeal, cooked
1/2 c. molasses
4 t. whole-wheat gluten flour
8-10 c. whole-wheat flour
4 t. active dry yeast
1 c. apricots, chopped
1 c. dates, chopped
1 c. raisins
1 c. prunes, chopped
1 c. pecans, chopped


In a large mixing bowl, place very warm water, oil, salt, honey, oatmeal, molasses, gluten flour, and 4 cups flour. Mix together; then add yeast. Continue adding flour until a thick dough is formed. Place dough on floured countertop and knead until smooth and elastic (about 10-15 minutes). Spray mixing bowl with a nonstick spray, and place dough in a bowl. Cover and let rise in a warm place until double in size (approx. 20-30 minutes). Punch down and let rise again. When the size of the dough has doubled, then punch down and add all the dried fruit and nuts, kneading into dough. Divide dough into 5 parts. Shape into five loaves. Place each in a 5″ x 9″ bread pan sprayed with a nonstick cooking spray, and into a cool oven. Shut the door and let rise until double in size. While bread is still inside the oven, turn oven to 350 deg. F. and bake for 30 minutes. Cool on racks.

Nutritional Information:

Yields 5 loaves. Calories: 759; fat: 38 grams; saturated fat: 3 grams; sodium: 446 milligrams; carbohydrates: 105 grams; dietary fiber: 8.6 grams; protein: 8 grams.

The Micheff sisters-Linda Johnson, Cinda Sanner, and Brenda Walsh-appear regularly on the Christian television network 3ABN. Their latest cookbook, Cooking with the Micheff Sisters (Pacific Press) is a bestseller among health-conscious cooks worldwide.

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