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    Polygrain Bread


    Source of Recipe


    www.amethysts-recipes.com

    List of Ingredients




    2 envelopes active dry yeast
    1/4 cup lukewarm water (105�F)
    1 teaspoon sugar
    1 cup rolled oats
    2 teaspoons salt
    1/4 cup vegetable oil
    1/4 cup firmly packed brown sugar
    1/4 cup molasses
    2 cups milk, scalded
    2 eggs, beaten
    1/2 cup wheat germ
    1 cup bran flakes, finely crushed
    1 cup whole wheat flour
    1 cup rye flour
    3 to 4 cups bread flour

    Recipe



    Grease a large bowl; set aside.

    In a small bowl, dissolve yeast in water with sugar; let stand until foamy, about 5 minutes.� In a large mixing bowl, stir oats, salt, oil, brown sugar, and molasses into scalded milk; let cool to lukewarm (105F).� Add dissolved yeast, eggs, wheat germ, bran cereal, whole wheat flour, and rye flour to milk mixture; beat until smooth.� Stir in enough bread flour to make a stiff dough.� Turn out onto a lightly floured board; knead 8 to 10 minutes until smooth and elastic.� Place in prepared bowl; grease top lightly.� Cover; let rise in a warm, draft-free place until doubled, about 1-1/2 hours.

    Spray 2 9x5-inch loaf pans with non-stick vegetable spray.
    Punch dough down; knead briefly.� Divide dough in half; shape into loaves.� Place in prepared loaf pans; grease tops lightly.� Cover; let rise until doubled, about 1 hour.

    Preheat oven to 350�F.

    Bake 55 to 60 minutes or until loaves sound hollow when lightly tapped.� Remove from pans; cool completely on a wire rack.

 

 

 


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