Multi-Grain Bread
CATEGORIES
INGREDIENTS
- 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.