Secret of “Health Loaf”

When the story of Marion and Myron Pinkston, the very youthful Mormon couple, was featured in the Food Section recently, we received written and telephone requests for Marion’s “health loaf.”

The bread, a mix of cooked oats, whole-wheat and rye flours and wheat germ, is part of their daily prescription for good health, she said. Toast it, she suggests, then spread with a little diet margarine or a favorite jam for a morning treat.

PINKSTONS’ HEALTH LOAF

3 packages dry yeast

2 1/2 cups warm water (105 to 115 degrees)

1 cup nonfat dry milk powder

2 1/2 tablespoons honey

1 1/2 teaspoons molasses

1 tablespoon orange marmalade

2 tablespoons oil

1/4 teaspoon almond extract

1 tablespoon salt

1/4 cup rye flour

2 tablespoons wheat germ

1/2 cup cooked oatmeal

2 cups whole-wheat flour

4 cups bread flour, about

Sprinkle yeast over warm water in large bowl. Stir until dissolved, then stir in milk, honey, molasses, marmalade, oil, almond extract and salt.

Beat in rye flour, wheat germ, oatmeal, whole-wheat flour and 2 cups bread flour. Beat until smooth, then slowly beat in remaining 2 cups bread flour.

Turn dough out onto floured pastry cloth and knead 10 minutes, using additional bread flour to prevent sticking. Place in greased large bowl, turning to grease top, then cover with clean towel. Let rise in warm place, away from drafts, 1 hour or until doubled.

Punch dough down, turn out on board and invert bowl over dough. Allow to rest 20 minutes.

Divide dough in half and knead each piece. Place in greased 9x5-inch loaf pans. Let rise 40 minutes or until doubled again. Bake at 350 degrees 50 minutes or until bread sounds hollow when tapped. Remove to wire racks to cool. Makes 2 loaves.

Note: May be kneaded in electric mixer with dough hook attachment 10 minutes.