Prep 20 mins
Cook 1 hr 24 mins
A dark loaf with the light sweetness of molasses, this bread is a hit for toasting, sandwiches or on it's own! The mixed grains and milk give it a marvelous texture!
- 2⁄3 cup water, lukewarm
- 1⁄3 cup milk, lukewarm
- 1 large egg, mixed with a fork
- 3 tablespoons molasses
- 1 2⁄3 tablespoons soft margarine
- 1 1⁄2 teaspoons salt
- 1⁄2 cup natural bran (not the cereal)
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1⁄2 cup rolled oats (not the instant variety)
- 1⁄8 cup rolled oats, to sprinkle on top of loaf
- 1⁄4 cup wheat germ
- 1⁄4 cup psyllium
- 2 1⁄4 teaspoons fast rising yeast
- 3⁄4 cup raisins (optional)
- Place all ingredients into your bread machine according to manufacturers instructions (or mix by hand).
- Allow the ingredients to mix well. Turn your machine off after the first mixing cycle is complete.
- Remove the dough and allow it to rest 10 minutes on a lightly floured board.
- Knead lightly and shape into a round loaf. Place into a greased cake pan and sprinkle with oats.
- ~If your dough is not sticky enough to hold the oats, brush lightly with egg white & slash the top of your loaf before adding the oats. This will also help to give a 'crisp' crust to your bread.
- Cover with a damp warm towel and set in a warm place to rise (about 1 hr).
- Place in a 375F preheated oven and bake about 40 minutes or til bread tests done (removing it from the pan, tapping the bottom of your loaf lightly should produce a 'hallow' sound).
- Remove the loaf and allow to cool slowly on a wire rack and cover with a tea towel.
Excellent. I think the raisins and molasses made it. The only thing off was the timing... Steps 1 & 2, 10 minutes; step 3, 10 minutes; steps 4 & 5, 10 minutes; step 6, 1 hour; step 7, 40 minutes; and step 8, 20 minutes. Which = 2 1/2 hours (30 minutes prep). Made for Spring 2007 PAC.