Ingredients
1/4 c. honey
1/4 c. molasses
1 3/4 c. milk
2 Tbsp. oil
2 large eggs, beaten
2 pkg. active dry yeast (regular or rapid rise)
1/2 c. rolled oats
1/2 c. wheat germ
1/2 c. whole bran cereal
2 c. whole wheat flour
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If using regular active dry yeast: Scald milk; cool to 105°. Combine honey, molasses and yeast in warm water. Cover and let stand until foamy, 10 minutes. Add cooled milk, eggs, oil and salt. Blend in oats, wheat germ and cereal. Beat in whole wheat flour. Stir in enough all-purpose flour to make a moderately stiff dough, adding more all-purpose flour if needed. Knead on floured surface for 5 to 8 minutes. Lightly oil bowl. Place dough in bowl, turn so that oiled side is up. Cover; let rise until doubled, about 1 to 1 1/2 hours. Punch dough down. Half dough; let rest 10 minutes. Shape into loaves; place in greased 8 x 4-inch or 9 x 5-inch loaf pans. Cover and let rise until nearly double. Bake in 350° oven for 40 minutes. If bread top starts to get too dark, lay a piece of foil lightly on top. Remove from pan immediately and grease top with margarine if desired, to keep crust soft.
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving