Dissolve yeast in 3/4 cup warm water in a large mixing bowl; let stand 5 minutes. Add remaining water, potato flakes, and next 6 ingredients, stirring well. Add 1 cup bread flour; beat until well blended. Gradually stir in oat bran, rye flour, whole wheat flour, and enough remaining bread flour to make a soft dough. Turn dough out onto a floured surface, and knead until smooth and elastic. Place in a well greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. Punch dough down, and divide in half. Shape each half into 12 loaf shaped rolls. Place on greased baking sheets. Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk. Bake at 350 degrees for 18 minutes or until golden brown. Yield: 2 dozen
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