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5 Grain Bread

Source of Recipe


Lee's Kitchen






List of Ingredients



• 1 Cup sour creat
  
• 1/4 Cup butter
  
• 1 Cup water
  
• 2 Pkgs active dry yeast
  
• 1/2 Cup warm water
  
• 1 Tbl sugar
  
• 1/2 Cup oats
  
• 1/4 Cup wheat germ
  
• 1/4 Cup flax seeds
  
• 1/4 Cup honey
  
• 1 Large egg
  
• 2 tsp salt
  
• 2 1/2 Cups whole wheat flour
  
• 3 1/2-4 Cups unbleached white flour
  






Instructions



1. Heat sour cream, butter and water to just below boiling. Cool to room temperature.
   
   
2. Prove yeast with 1/2 cup warm water and 1 Tbl sugar
   
   
3. Whir oats and wheat germ in food processor or blender until they are a fine meal
   
   
4. Toast oats, wheat germ and flax seed in 350 degree oven, stirring frequently, for 10 to 15 minutes.
   
   
5. Put 1 cup whole wheat flour ans salt in bowl of large mixer with honey and yeast mixture. Use flat beater and mix. Add remainder of whole wheat flour and oat-wheat germ-flax seed mixture and combine well. Add egg and sour cream and butter mixture and mix well.
   
   
6. Change flat beater to dough hook. Add unbleached flour a little at a time and mix in. Continue adding white until a soft, elastic dough forms. Knead for 5 to 6 minutes with dough hook.
   
   
7. If dough is too heavy for mixer, turn out onto a floured board and knead by hand for 8 to 10 minutes. Add flour as necessary.
   
   
8. Place kneaded dough into a large, well greased bowl. Turn dough in bowl and then turn greased side to the top. Cover and let rise in warm place until double in size (approx 1 1/2 hours)
   
   
9. Punch dough down, turn over so greased side is on top, cover and let rise again until double in size (approx 1 1/2 hours)
   
   
10. Pre-heat oven to 375 degrees (350 degrees for dark pans). Form dough into two loaves anf place in 9x5x3 bread pans.
    
    
11. Cover and let rise until double.
    
    
12. Bake 30 minutes or until bread sounds hollow when thumped with thumb and forefinger.
    
    
13. Turn out to cool on wire rack. Cool away from drafts and with loaves resting on their sides. Butter warm loaves for soft crust.
    
    
14. Let bread cool completely before wrapping.
    
    



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