Q: Sometime in the early '70s (1970-1974) the Tribune published "Grandma's bread" recipe. I made it several times and loved it. As I recall, the recipe contained whole wheat, rye, cornmeal and probably white flours. The bread baked to a warm golden brown. I've lost my copy and would be delighted if the Tribune would republish it. My grandma took issue with the title as she baked only white bread and thought someone was making time with her title.
—Helen Pachay, Villa Park
A: The Chicago Tribune published the recipe at least twice in the early 1970s. It ran Nov. 4, 1971, as a "$5 Favorite Recipe" submitted by Margaret Linhorst of Clinton, Iowa. The recipe resurfaced in a story focusing on wheat germ called "Tasty cookies for your organic grocery bag" that was published on March 14, 1973, by Mary Meade, then the pen name of the Tribune's food editor.
Here's the recipe as written (except I've replaced the "thoroly" used by the Tribune then with the more universally recognizable "thoroughly" of today). Recipe makes two large loaves.
2 cups warm water
1/2 cup molasses
2 packages dry yeast
4 egg yolks
1/3 cup oil
1 cup instant non-fat dry milk
1/2 cup each: rolled oats, corn meal, wheat germ
2 cups whole wheat flour
1 cup whole rye flour
2 1/2 cups white flour, about
Combine water, molasses and yeast in large bowl of electric mixer; let stand 10 minutes. Add egg yolks, oil, dry milk, oats, corn meal and wheat germ; beat until blended. Add whole wheat flour and rye flour; beat thoroughly. Beat white flour in gradually. Turn out on floured pastry cloth; knead until smooth and elastic. Place dough in a greased bowl; cover and let rise until doubled in bulk. Divide dough in half; form into two loaves. Place in two greased 9 by 5 by 3-inch loaf pans. Cover and let rise until doubled in bulk. Bake at 375 degrees for 25 minutes; lower heat to 350 degrees and bake 25 minutes longer.
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