5 Grain Kruska Recipes

Steps:

• Put the whole wheat grains and the millet, oats, rye, and barley in a clean coffee grinder or food processor and process until coarsely ground. Put them in a flameproof casserole, pour in the water, and let them soak overnight.
• In the morning, preheat the oven to 300 degrees F. Bring the mixture in the casserole to a boil, add the wheatgerm and bran, as well as the raisins.
• Transfer the casserole to the oven and bake for 30 minutes. The texture should be thick, but not sticky. If it is too thick, add a little more hot water. Serve the Kruska with hot or cold milk, or cream, and a little honey, if desired.
• This makes a great breakfast for toddlers and the rest of their family members too!

Steps:

• Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray. Reserve 1 tablespoon of the cereal.
• In large bowl, mix remaining cereal, the flours, brown sugar, baking soda, cream of tartar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like course crumbs. Stir in raisins.
• In small bowl, beat egg and buttermilk with wire whisk until well blended. Reserve 1 tablespoon buttermilk mixture. Stir remaining buttermilk mixture into dry ingredients, stirring just until mixture is moistened. On floured surface, knead dough 5 or 6 times until dough is combined and holds together.
• On cookie sheet, shape and press dough into 7-inch round. Cut large X, 1/4 inch deep, into top of dough, using sharp knife. Brush top of dough with reserved buttermilk mixture; sprinkle with reserved cereal.
• Bake 30 to 35 minutes or until top is golden brown and loaf sounds hollow when tapped. Cool slightly before serving.