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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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A healthy and hearty bread you will enjoy! This recipe has earned the goodfibes™ seal indicating it is a good source of fiber! Adapted from Fleischmann's yeast site. There is about an hour rising time. Ingredients:
2 1/2-3 cups all-purpose flour |
3 cups whole wheat flour |
1/2 cup wheat bran (or oat bran) |
1/4 cup millet seed |
1/4 cup flax seed (if you like, coarsely grind in food processor) |
2 tablespoons sunflower seeds |
1 (1/4 ounce) envelope fleischmann's fast rising yeast |
1 1/2 teaspoons salt |
2 cups water |
1/4 cup vegetable oil plus 2 tablespoons vegetable oil |
2 tablespoons molasses |
2 tablespoons light corn syrup (or light honey) |
1 tablespoon vinegar |
melted butter (optional) or margarine (optional) |
Directions:
1. In large bowl, combine 2 cups all-purpose flour, whole wheat flour, wheat bran, seeds, undissolved yeast, and salt. Heat water, oil, molasses, corn syrup, and vinegar until very warm (120* to 130* F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
2. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
3. Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in 2 greased 8-1 / 2 x 4- 1 / 2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
4. Bake at 375*F for 35 minutes or until done. Remove from pans; cool on wire racks. Brush with melted butter, if desired.
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