Multi-Grain Bread
  • 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
  1. In small bowl, sprinkle yeast in warm water, stirring to dissolve.
  2. In a large mixing bowl, lightly beat the egg, stir in sour cream, honey, oil and salt.
  3. Add dissolved yeast and 1 & 1/2 cup white bread flour, beating with a wooden spoon until combined.
  4. Stir in whole wheat flour, wheat germ, rye flour and cracked wheat.
  5. Stir in enough remaining white bread flour to make a soft dough.
  6. Dough will be sticky.
  7. Add just enough to be able to knead.
  8. Knead 10 minutes, until smooth and elastic. Place in a greased bowl and cover.
  9. Let rise until doubled.
  10. Punch down, knead a few times and make into a loaf.
  11. Let rise until doubled.
  12. Bake 30-35 minutes at 375 degrees F, until slightly browned.
  13. Remove from pan and place on cooling rack. Butter top and sides.
  14. Cover with towel.
  15. Serve.
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.