By: Moderator_1
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Ingredients
Serves Tool
Serves To:USMetric| 3 | Cup(c) | lukewarm water | |
| 2 | Teaspoon(t) | granulated sugar | |
| 1/2 | Ounce(oz) | active dry yeast | |
| 1/4 | Cup(c) | brown sugar, packed | |
| 1/4 | Cup(c) | molasses | |
| 1/4 | Cup(c) | vegetable oil | |
| 1 | Tablespoon(T) | salt | |
| 6 | Cup(c) | whole wheat flour | |
| 1 | Cup(c) | natural bran | |
| 1/2 | Cup(c) | wheat germ | |
| 1/2 | Cup(c) | quick cooking rolled oats | |
| 1/2 | Cup(c) | mixed seeds, such as sesame, poppy or pumpkin |
Preparation
Rinse a large bowl with hot tap water and drain. Pour in lukewarm water. Sprinkle with sugar and yeast. Let stand until foamy and smelling like beer, about 10 minutes. Whisk in brown sugar, molasses, oil and salt. Whisk in 3 cups of the flour, bran, wheat germ, oats and seeds. Beat in enough of the remaining flour to make a heavy, slightly wet dough. Flour hands and knead for 1 to 2 minutes. Clean bowl and wipe with vegetable oil. Return dough to oiled bowl, turning to grease all over. Cover with a tea towel or plastic wrap. Let rise in a warm place until doubled in size, about 1 hour. Punch down dough and knead with floured hands for about 1 minute. Divide in half, shape into loaves and place in prepared pans. Cover loosely with tea towels. Let rise in a warm place until doubled in size, about 45 minutes. Meanwhile, preheat oven to 375° F. Bake for 45 to 55 minutes, or until loaf is a deep golden brown and sounds hollow when tapped on bottom. Let cool in pans on wire racks for about 20 minutes, then remove from pans to racks to cool completely.