Multigrain Bread

2 ½ cups milk

• ¼ cup vegetable oil or melted butter                     
• 2 packages instant yeast
• 1/3 cup brown sugar
• ½ cup cornmeal
• 1/3 cup wheat bran
• ¾ cup whole wheat flour
• 1 cup rolled oats
• 4- 5 cups bread flour

                                                      2 tsp salt

 

Method

     Heat the milk to 105- 115^oF. Combine with the vegetable oil or melted butter.

     In a large mixing bowl combine the yeast, sugar, cornmeal, wheat bran, whole wheat flour,    

     oats, and 2 cups of bread flour. Add the salt and stir to combine.

     Add the liquid and stir. Knead in as much of the rest of the flour as is necessary to make a soft 

     springy dough.

     Do not let the dough get too dry. Place in a covered bowl and let rise until doubled in volume,

     about 1 hour.

     Punch down dough and divide in half. Form into loaves and place into greased pans. Cover and  

     let rise for another 45- 50 minutes.

     Preheat oven to 400^oF.

     Bake for about 35 minutes or until the loaves are browned and sound hollow when the bottoms   

     are tapped.

MAKES 2