Brown Seed Bread

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.

• Ready In: 1 hr 5 mins
• Yields: 2 loaves

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 (1/4ounce) 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.