Kosher

Contains: Warning: Flour is not ready-to-eat and must be thoroughly cooked before eating.

Your Kitchen Rules: When to Use it: For the baker who's looking for a flour that's closer to the natural state of the wheat, unbleached all purpose flour is milled without the additional bleaching process. It has a creamy color to it, and can be used to enhance any recipe that calls for all purpose flour. Measure it: Spoon flour into a dry measuring cup and level off with a knife. No sifting necessary. Substitute it: All-purpose means just that, use it in a pinch for recipes calling for self-rising flour with just a dash of other ingredients. For one cup flour, add 1-1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Cups Per Pound: There are 3-1/3 cups of flour per pound and about 16-2/3 cups per 5 pound bag. Safe Handling Instructions: To prevent illness from naturally occurring bacteria in wheat flour, do not eat or play with raw dough. Wash hands and surfaces after handling. Prep time: 1 hour 20 minutes start to finish: 4 hours 10 minutes. Multigrain loaves: 2-1/2 cups water 1 cup multigrain hot cereal 1/4 cup honey 1 package (2-1/4 teaspoons) fast-acting dry yeast. 3 to 4 cups gold medal unbleached flour 1-1/2 cups gold medal whole wheat flour 1 tablespoon salt 4 tablespoons unsalted butter, melted 1/2 cup old-fashioned oats. 1. In 1-quart saucepan, heat water to boiling, remove from heat; stir in cereal, set aside 30 to 45 minutes, stirring occasionally, until cooled to 105 degrees F to 115 degrees F. 2. In large bowl, stir cooled cereal mixture, honey and yeast, stir in 3 cups of the all-purpose flour, the whole wheat flour, salt and melted butter until soft dough forms, transfer to lightly floured surface, and knead by hand 10 minutes, adding just enough remaining all-purpose flour as needed, until dough is smooth, soft and elastic. Lightly spray clean large bowl with cooking spray. Shape dough into ball; transfer to bowl, and cover with plastic wrap, let rise at room temperature about 1 hour or until doubled. 3. Meanwhile, spray 2 (9x5-inch) loaf pans with cooking spray. 4. Punch down dough, and divide in half. On lightly floured surface, roll one piece into 9x6-inch rectangle, roll up tightly from shorter end into loaf, pinch seam with fingers to seal. Lightly spray loaf with cooking spray. Sprinkle 1/4 cup of the oats on work surface; roll loaf in oats. Transfer to loaf pan, seam side-down. Repeat with other dough piece, spraying with cooking spray and rolling in remaining 1/4 cup oats. Cover loaves with plastic wrap, and let rise at room temperature about 1 hour or until nearly doubled. 5. Heat oven to 375 degrees F. Bake loaves 35 to 40 minutes or until golden brown. Cool in pans 10 minutes, then transfer loaves to cooling rack to cool completely. To make a free-from version of this loaf, divide dough in half, then roughly shape both pieces into rounds,. Place rounds 3 inches apart on parchment paper-lined cookie sheet; spray lightly with cooking spray, and sprinkle oats on top. Proceed with recipe as directed, but just before baking, use sharp serrated knife to slash 1/4 -inch deep crisscross on top of each loaf, 24 servings. Store It: Thousands of year ago, flour was stored in cool, dry caves, but any airtight container or tightly-sealable freezer bag in your kitchen (or fridge or freezer for long-term storage) will do just fine. Just bring to room temperature before using.

General Mills Sales, Inc.