Multigrain Bread



1/2 C warm water


2 T active dry yeast


2 3/4 C hot water


3/4 C molasses


1 T salt


2 T oil


2 C quick oats


1 C wheat germ


1/4 C flaxseed


1 C bran or barley flour


1 C rye flour


1/2 C vital wheat gluten (gluten flour)


3 C whole-wheat flour


1 C unbleached enriched flour




Dissolve yeast in 1/2 cup warm water. Combine water, molasses, salt, oil, oats, wheat germ, flax-seed, bran, rye flour, and gluten flour. Stir in yeast.


Beat well with a mixing spoon. Add whole-wheat flour to make moderately stiff dough. Add unbleached enriched flour gradually. Turn out on a lightly floured surface. Knead until smooth and satiny.


Shape dough into a ball. Place in lightly greased bowl. Cover and let rise in warm place until double (about 90 minutes).


Punch down. Cut into 2 portions. (For smaller loaves, cut into 3 portions.) Shape into loaves.


Let dough rise in oiled bread pans until double (about 60 minutes).


Bake at 350 F for 30 to 35 minutes.


From: Natural Lifestyle Cooking by Ernestine Finley

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