Christmas Notebook

This afternoon I tried the recipe for Farm-Country Multi Grain Bread. Delicious!

2 cups milk
1 cup old fashioned oats
2/3 cup brown sugar
5 tablespoons butter, softened
2 teaspoons salt
2 eggs
2 tablespoons active dry yeast
1/2 cup wheat germ (or substitute whole wheat flour)
3 cups whole wheat flour
3 cups all purpose flour, plus more if needed

Heat the milk to about 115*. Pour the milk into the bowl of a standing mixer. Add the oats, sugar, butter and salt, and mix well, using the dough hook.

Add the eggs and mix well. Add the yeast, wheat germ and whole wheat flour. Mix well. Add the remaining flour until the dough pulls away from the sides of the bowl. Knead for about five minutes.

Pour a little oil into the bottom of the bowl and turn the dough to coat well. Cover with a dish towel and let the dough rise until doubled in bulk, for about an hour.

Punch down and let rest for a few minutes.

Cut in half and form two loaves.

Place the loaves into greased loaf pans and let rise for about an hour, until doubled in bulk.

Bake at 350* for 55-60 minutes.

Turn out onto a cooling rack and cover with a dish towel to cool. My bread turned out darker than the original recipe because I added milled flax seed in place of wheat germ.

Everyone loved the bread. I’ll make this again. Soon. 🙂 ~~Rhonda