Multi-grain bran bread

Yield: 4 Servings

Measure Ingredient
½ cup Warm water (105 to 115F)
3 packs Active dry yeast
4 cups Warm water
2 tablespoons Sugar
1 cup Unprocessed wheat bran
1 cup Untoasted wheat germ
1 cup Oatmeal
1 cup Rye flour
4 cups Unbleached white flour
4 cups Whole wheat flour
2 tablespoons Salt
6 tablespoons Oil
¾ cup Honey

Servings: 4

Sprinkle yeast over the ½ c warm water and let dissolve. Combine the yeast with the warm water, sugar, wheat bran, wheat germ, oatmeal, rye flour, 2 c unbleached flour, salt, oil and honey and beat well to make a sponge. Let rise until bubbly, about 30 minutes. Add whole wheat flour and remaining 2 c unbleached white flour to make a stiff dough and knead till smooth. Cover, let rise till doubled in bulk.

Punch down. Form into loaves or rolls. Let rise again till double.

Bake at 350 degrees F. for 45 minutes to one hour. Makes 4 loaves.

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