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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