Multi-Grain Bread
Recipe Number: 1322
Contributor: TillerBee
Rating: Recipe Unrated
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Serves:
-
Calories Per Serving: -
Preparation Time: -
Difficulty: Easy
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| Ingredients: |
2 pkg. yeast
2 c warm water
1/4 c molasses
2 eggs, room temperature
2 1/2 tsp salt
1/3 c vegetable oil
1 c nonfat dry milk
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1/2 c rolled oats
1/2 c yellow cornmeal
1/2 c wheat germ
1 c rye flour
2 c whole wheat flour
3 c white flour
(all purpose or unbleached) |
| Cooking
Instructions: |
In a large bowl, mix the yeast, water and molasses. Let sit for 3 minutes.
Add eggs, salt, oil, dry milk, oats, cornmeal, and wheat germ. Beat on low speed of electric mixer or beat with a wooden spoon until well mixed. Add the rye flour, whole wheat flour, and 2 cups of the white flour. Mix well.
Turn dough onto counter top and, using the remaining flour, knead 6 minutes. If the dough is still sticky, add another 1/4 cup of white flour.
Placed an a greased bowl, cover, and let rise in a warm place until double in volume.
Turn the dough onto a floured surface and knead for 1 minute. Divide the dough into half, shape into balls, and let rest for 4 minutes. Flatten each ball into an oval, turn the oval in half, and pinch the seam well. Place each half, seam side down, in a greased 9 x 5 x 3 inch loaf pan. Cover loosely and place in a warm place until double in volume.
Preheat oven to 375?F. Bake for 25 minutes and then reduce the oven temperature to 350?F. Bake for 20 minutes more. Remove from pans and cool, covered, on a wire rack. |
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