FIVE GRAIN BREAD

FIVE GRAIN BREAD 2 c. rolled oats 2 tbsp. butter 1/2 c. honey 1 tsp. salt 2 c. hot water (140 degrees) 1 1/2 c. dry milk powder 1/2 c. wheat germ 1/2 c. corn meal 2 c. whole wheat flour 1 cake (2/3 oz.) yeast, dissolved in 1/4 c. lukewarm water (105-115 degrees) 3 c. all-purpose flour

In large mixing bowl combine rolled oats, butter, honey and salt. Pour hot water over mixture and stir to mix thoroughly, cool. In medium mixing bowl stir together milk powder, wheat germ, corn meal and whole wheat flour. Add to oat mixture along with the yeast. Mix thoroughly, then add flour, 1 cup at a time until dough forms a ball in bowl. Turn dough out onto a lightly floured surface; knead until smooth and glossy, about 10 minutes. Turn into a lightly oiled bowl, let rise until doubled in bulk, about 1 1/2 hours. Punch down, divide into 2 equal parts. Shape into loaves and place in buttered 9 x 5 inch pans. Cover and let rise until double in bulk. Bake in preheated gas oven at 350 degrees for 45-50 minutes or until loaves sound hollow when tapped with fingers. Yield: 2 large loaves.

#fivegrain #bread #loaf