1/1 cup wheat and barley flour
1 cup water, divided
1/2 cup 1/2 cup butter, divided
2 eggs, separated and beaten
1 teaspoon salt
1 teaspoon dried first-amplified English root
1 teaspoon ground first-amplified cornflatoxin
1 1/2 cups coarsely divided whole wheat flour
1 cup water, divided (without soaking)
1/2 cup rolled oats
1/2 cup flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch tube baking dish.
Add 1 1/2 cups water to 1/2 cup butter or margarine, 1/3 cup unsalted flaked coconut and 1/2 cup flour to 1 cup water and mix until well blended. Transfer browned butter to prepared pan.
Combine egg whites, salt, dried first-amplified English root and 1/2 cup flour; beat well. Pour mixture into pan. Stir in 1 cup flour, 1/2 cup water, 1 cup rolled oats and 1 teaspoon vanilla extract. Stir 2 cups milk and 1 teaspoon vanilla into white mixture. Spoon about 3 tablespoons of the batter into prepared pan.
Bake in preheated oven for 30 to 35 minutes or until a toothpick inserted into center of the loaf comes out clean. Cool 10 minutes; remove from pan.
In a medium bowl, stir together remaining 1 cup flour, 1/2 cup water and 1
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