Multi-Grain Bread


  • 1 package active dry yeast
  • 1/2 cup warm water
  • 1 egg
  • 1/2 cup sour cream
  • 1/4 cup honey
  • 2 Tbsp. oil
  • 1 tsp. salt
  • 2 2/3 cups white bread flour
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  • 1/2 cup whole wheat graham flour
  • 1/4 cup wheat germ
  • 1/4 cup rye flour
  • 1/4 cup cracked wheat
  • 1 Tbsp. anise, caraway or fennel seed


In small bowl, sprinkle yeast in warm water, stirring to dissolve. In a large mixing bowl, lightly beat the egg, stir in sour cream, honey, oil and salt. Add dissolved yeast and 1 1/2 cup white bread flour, beating with a wooden spoon until combined. Stir in whole wheat flour, wheat germ, rye flour and cracked wheat.

Stir in enough remaining white bread flour to make a soft dough. Dough will be sticky. Add just enough to be able to knead. Knead 10 minutes, until smooth and elastic. Place in a greased bowl and cover.

Let rise until doubled. Punch down, knead a few times and make into a loaf. Let rise until doubled. Bake 30-35 minutes at 375 degrees F, until slightly browned. Remove from pan and place on cooling rack. Butter top and sides. Cover with towel. Serve. Makes one loaf.


By Robin from Washington, IA


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