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BREAD
RECIPE: Five-Grain Bread
1-cup all purpose flour
1-cup whole-wheat flour
1/2-cup rolled oats (not instant)
1/4-cup yellow cornmeal
1/4-cup natural bran (not cereal)
1/4-cup wheat germ
1/4-cup dark rye flour
2-tsp salt
1-tsp granulated sugar
3/4-cup warm water
1-package dry yeast (1/4 oz)
2-1/4-cups very warm milk
3-tbsp honey
3-tbsp dark cooking molasses
1/4-cup cooking oil
5-1/2-cups all purpose flour
Measure first 8 ingredients into a large bowl
Stir sugar and warm together in a small bowl
Sprinkle yeast over top
Let stand 10 minutes. Stir to dissolve yeast
Combine the next 4 ingredients in a separate bowl. Stir
Add yeast mixture. Stir
Pour into dry ingredients
Beat until well mixed
Stir in enough remaining flour until dough pulls away from sides of bowl
Knead 8-10 minutes
Place in a greased bowl, turning once to grease top
Cover with tea towel
Let stand in oven with light on and door closed for about 1-1/4 hours until doubled in
size
Punch dough down, and then divide in half
Shape into loaves
Place in two greased 9x5x3 inch loaf pans
Cover with tea towel
Let stand in oven with light on and door closed for about 45 minutes until doubled in size
Bake @ 375* for about 15 minutes
Turn onto racks to cool
Makes 2 loaves
Using 8-3/8 x 4-3/8 loaf pans will make 3 loaves
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