Finn Bread In Honor Of Bertha Maki & Aili Nevala

Total Time: 1 hr 50 mins Preparation Time: 15 mins Cook Time: 1 hr 35 mins

Ingredients

• 2 1/4 ounces fleischmann's fast rising yeast
• 3/4 cup warm water
• 1 1/2 teaspoons sugar or 1 1/2 teaspoons splenda sugar substitute
• 6 cups warm water
• 1 cup cracked wheat flour
• 1 cup whole wheat flour
• 1/3 cup brown sugar or 1/3 cup splenda brown sugar blend
• 1 teaspoon salt
• 1/4 cup warm milk
• 6 -6 1/2 cups flour
• 1 tablespoon margarine
• pam cooking spray

Recipe

• 1 make yeast mixture in a large glass bowl.
• 2 the sugar will "proof" the yeast. it will bubble. stir a few times to make sure it is all dissolved.
• 3 in a very large bowl, mix the batter mixture and add the yeast mixture to it.
• 4 stir and mix well.
• 5 to make the dough add flour 1 cup at a time and mix inches the dough should be stiff and not stick to your hands. note: this may take more flour than is stated. depends on where you live and your altitude. make sure the dough is stiff.
• 6 rub 1 tbsp margarine inside a large bowl; place dough in bowl, cover with a moist warm cloth and let rise until double. it takes about 1 hour. do not put in a draft or cold kitchen.
• 7 punch down and let rest for about 10 minutes.
• 8 spray pam into round cake pans. this makes 6 round loafs. cut the dough into 6 equal portions. form round loafs with your hands.
• 9 place in the cake pans. prick with a fork across the top of the dough about 4 times.
• 10 let set 15 to 20 minutes.
• 11 preheat oven to 375°f.
• 12 bake about 35 minutes. until the round loaves are light brown and tops are firm.
• 13 option: you may brush the tops of the loaves with an egg wash which is one beaten egg and 1 tsp water after the bread has cooked for about 25 minutes.
• 14 when cool, this bread can be double wrapped and frozen.