Popcorn Bread

The unique taste of this wonderful bread usually evokes the memory of summer afternoons at the movies or the fairgrounds.

Makes a one-and-one-half-pound loaf.

1 1/4 cups (310 ml) warm water
2 Tbsp (30 ml) unpasteurized honey
2 Tbsp (30 ml) sunflower or hazelnut oil
2 2/3 cups (660 ml) whole wheat flour
3/4 cup (185 ml) popcorn flour
2 Tbsp (30 ml) gluten flour
1 tsp (5 ml) sea salt
1 1/2 Tbsp (7 ml) powdered milk
4 tsp (20 ml) active dry yeast

To make the popcorn flour, put popped popcorn (about four cups) in a blender or food processor and grind until fine. Add the ingredients in your breadmaker, following the manufacturer's instructions. If your breadmaker has a whole wheat dough cycle, use it for this recipe.

Source: alive #239, September 2002