Title: Six Grain Bread
Categories: Bread
Yield: 4 Servings
| 1 | pk | Active dry yeast |
| 1 1/3 | c | Warm water 105-115F |
| 1/3 | c | Dark brown sugar |
| 3 1/2 | | -4 c bread flour |
| 1/2 | c | Butter softened |
| 2 | | Eggs |
| 1 | ts | Salt |
| 1 1/3 | c | Six grain flour or whole |
| | | Wheat flour |
In large mixing bowl combine yeast, water, and brown sugar. Let stand 10
minutes. Add 1 1/2 cups of bread flour, butter and 1 egg and salt. Beat
with mixer on low speed 30 seconds scraping bowl constantly. Beat on high
speed 3 minutes. Using wooden spoon stir in six grain flour and as much
remaining bread flour as you can. Turn out onto lightly floured surface.
Knead in enough remaining bread flour to make moderately stiff dough that
is smooth and elastic 6 to 8 minutes. Shape into ball. Place in lightly
greased bowl turn once. Cover and let rise 10 minutes. Lightly grease 2
baking sheets. Divide dough into 8 pieces. Shape each into oval bowl loaf
and place on baking sheets 4 inches apart. Cover and let rise until doubled
30 to 45 minutes. Beat remaining egg with fork. Brush loaves. Bake at 350
for 35 minutes or until loaves sound hollow when tapped on bottom. Remove
from pan cool. Makes 8 loaves.