Honey Crunch Multi-Grain Bread

"Mixed on the dough cycle in my bread maker, then baked in my oven! Prep time includes mixing on the dough cycle, and the approximate time for a second rise before baking."
 
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photo by KerfuffleUponWincle photo by KerfuffleUponWincle
photo by KerfuffleUponWincle
Ready In:
3hrs 35mins
Ingredients:
15
Yields:
1 loaf
Serves:
16
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ingredients

  • 236.59 ml water (cold, straight from faucet)
  • 44.37 ml water (cold, straight from faucet)
  • 22.18 ml butter (room temperature)
  • 44.37 ml honey
  • 4.92 ml lemon juice
  • 1 large egg (slightly beaten)
  • 354.88 ml bread flour
  • 354.88 ml white whole wheat flour
  • 177.44 ml multi-grain cereal (UNCOOKED Hodgson Mill Multi-Grain Cereal with Milled Flaxseed and Soy, preferred)
  • 29.58 ml honey crunch wheat germ
  • 14.78 ml vital wheat gluten
  • 12.32 ml bread machine yeast
  • 7.39 ml salt
  • TOPPING

  • 7.39 ml honey crunch wheat germ (OPTIONAL topping for shaped dough)
  • 29.58 ml melted butter (OPTIONAL ~ brush on warm baked loaf for soft crust)
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directions

  • Place dough ingredients, in order listed, into the bread machine pan, ending with the yeast in one corner, and the salt in another corner.
  • Select dough cycle on bread maker ~ remove dough from machine after the first rise.
  • Spray a plastic mat with cooking spray, then plop the dough onto the mat, folding the dough and punching it down ~ then shape the dough into a loaf.
  • Spray a Pyrex loaf pan with cooking spray; add the loaf and slash the dough a few times if desired.
  • FOR TOPPING: Sprinkle 1/2 tablespoon honey crunch wheat germ on top of shaped and slashed loaf, if desired.
  • LET DOUGH RISE UNTIL DOUBLED. (Depending upon the temperature of your kitchen, this could take 1 1/2 hours, or more!).
  • Preheat oven to 400°F.
  • Place Pyrex loaf pan into oven, THEN IMMEDIATELY REDUCE OVEN TO 375F ~.
  • Bake 20 minutes ~ Tent loosely with aluminum foil, and continue baking for another 15 minutes.
  • Remove from oven, and turn bread onto a wire rack to cool.
  • Brush top, sides, and bottom of warm loaf with melted butter, if desired for a soft crust.

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