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Multi-Grain Bread

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Member since 2007

Serves | Prep Time | Cook Time


1 package active dry yeast
1/2 cup warm water
1 egg
1/2 cup sour cream
1/4 cup honey
2 Tbsp. oil
1 tsp. salt
2 & 2/3 cups white bread flour
1/2 cup whole wheat graham flour
1/4 cup wheat germ
1/4 cup rye flour
1/4 cup cracked wheat
1 Tbsp. anise, caraway or fennel seed

In small bowl, sprinkle yeast in warm water, stirring to dissolve.

In a large mixing bowl, lightly beat the egg, stir in sour cream, honey, oil and salt.

Add dissolved yeast and 1 & 1/2 cup white bread flour, beating with a wooden spoon until combined.

Stir in whole wheat flour, wheat germ, rye flour and cracked wheat.

Stir in enough remaining white bread flour to make a soft dough.

Dough will be sticky.

Add just enough to be able to knead.

Knead 10 minutes, until smooth and elastic. Place in a greased bowl and cover.

Let rise until doubled.

Punch down, knead a few times and make into a loaf.

Let rise until doubled.

Bake 30-35 minutes at 375 degrees F, until slightly browned.

Remove from pan and place on cooling rack. Butter top and sides.

Cover with towel.


Pairs Well With


I love baking bread on rainy afternoons. and while it's baking I chop veggies for a nice big pot of soup for crockpot! the whole thing makes for a comfy time and makes the house smell wonderfully warm and welcoming.

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