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Multiple Grain Bread # 2

        

      3 c  very water,Warm

    1/3 c  honey

    1/3 c  oil

  1 1/2 pk quick yeast

      1 c  nonfat dry milk,Instant

      4 t  salt

      3 c  flour (up to 4)

      2 c  whole wheat flour

  1 1/2 c  rye flour

  1 1/2 c  rolled oats

Combine salt, yeast, dry milk, 2 cups flour, and 2 cups whole wheat

flour in mixer bowl.  Mix well.  Add water, honey, and oil.  Mix on low

speed until moistened; beat on medium speed 3 minutes.

 

Add rye flour, rolled oats, and enough flour to make dough pull away

from sides of bowl.  Mix well.  Add water, honey, and oil.  Mix on low

speed until moistened; beat on medium speed 3 minutes.

 

Add rye flour, rolled oats, and enough flour to make dough pull away

from sides of bowl.  On floured surface, knead until smooth and elastic.

Place in a greased bowl, turning once.  Cover and let rise until

double, about 30 minutes.  Punch down dough and let rise again, about

25 minutes.

 

Punch down and shape into 3 loaves.  Place in greased 8" x 4" pans.

Let rise, about 20 minutes.  Bake at 350 for 45 minutes.  Turn out of

pans and let cool on wire racks.

 

 

Wisconsin State Fair











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