Multigrain bread

Yield: 2 loaves

Measure Ingredient
2 cups Water
¾ cup Multigrain cereal (Red River
\N \N 5-grain, 7-grain cereal
1 tablespoon Margarine or butter
⅓ cup Molasses
2 teaspoons Salt
1 teaspoon Sugar
½ cup Lukewarm water
1 \N Pk active dry yeast ( 1 tb)
4½ cup All-purpose flour

In saucepan, combine 2 cups water and cereal; bring to boil, stirring frequently. Reduce heat and simmer, stirring occasionally, for about 5 minutes or until slightly thickened. Remove from heat and stir in margarine or butter until melted; stir in molasses and solt. Let cool completely. Dissolve sugar in lukewarm water; sprinkle in yeast and let stand for 10 minutes or until frothy. In large mixing bowl, combine yeast mixture with cereal mixture. Using wooden spoon, gradually beat in enough of the flour to make stiff dough. Knead for about 10 minutes. Place in lightly greased bowl, turning to grease all over. Cover with plastic wrap and let rise for 1 to 1½ hours or until doubled in bulk. Punch down dough, turn out onto lightly floured surface and knead into smooth ball. Cover and let rise for 10 minutes. Divide dough in half, shape each portion into loaf and place in greased loaf pans. Cover and let rise for about 1 hour or until doubled in bulk. Bake loaves in 375 oven for 30 to 35 minutes or until golden brown. Submitted By FLORENCE THOMPSON On 11-28-94

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