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Multi-Grain Bread

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

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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. Makes one loaf.

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By Robin from Washington, IA

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Food and Recipes Recipes Baking & Desserts BreadsApril 3, 2006
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