Multi-Grain Bread
Why I Love This Recipe
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.
Ingredients You'll Need
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
Directions
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.
Serve.
