Bread Multi-Grain Batter Bread

posted by Jeannie 11-06-101 12:14 PM

Taste of Home's Treasury of Home Cooking mag.
Multi-Grain Batter Bread

1 package (1/4 ounce) active dry yeast
1 teaspoon sugar
1-1/4 cups warm water (110-115 degrees)
1 cup warm milk (110-115 degrees)
1 egg
1/4 cup quick-cooking oats
1/4 cup All-Bran
1/4 cup toasted wheat germ
3 tablespoons molasses
2 tablespoons butter or margarine, softened
2 teaspoons salt
2 cups whole wheat flour
1/4 cup sunflower kernels or sesame seeds, toasted
2-1/2 cups all-purpose flour
2 teaspoons butter or margarine, melted, optional

In a mixing bowl, dissolve yeast and sugar in warm water. Add the warm milk, egg, oats, cereal, wheat germ, molasses, butter and salt; beat until smooth. Stir in whole wheat flour to form a soft dough. Mix in sunflower kernels and 1 cup all-purpose flour. Do not knead.

Cover and let rise in a warm place until doubled, about 1 hour. Stir dough down. Add remaining all-purpose flour; mix well.

Spoon into two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 1 hour.

Bake at 375 degrees about 30 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with melted butter if desired.

Yield: 2 loaves.

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