2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
1/4 cup warm water (100° to 110°F)
3 to 3-1/2 cups all-purpose flour
1/4 cup spelt flour
1-1/4 cups whole wheat flour
1/2 cup light brown sugar
2 teaspoons vital wheat gluten
2 tablespoons black sesame seed
OR whole white sesame seed
2 teaspoons salt
1 egg
Melted butter
Directions
Heat water and butter to boiling. Stir in buttermilk; add the oats, seven-grain cereal, wheat bran and oat bran. Cool until warm (about 100° to 110°F). Combine yeast with 1/4 cup warm water and let stand 5 minutes. Add to cereal mixture.
Combine 1 cup all-purpose flour, spelt and whole wheat flours, sugar, gluten, sesame seeds and salt. Stir in cooled cereal mixture. Beat for 2 minutes, scraping bowl occasionally. Add egg and 1 cup all-purpose flour and beat for 2 minutes. Add enough additional flour, 1/2 cup at a time, to make a soft dough. Knead until smooth and elastic, about 8 to 10 minutes by hand, or 4 to 6 minutes if using an electric mixer with a dough hook. Cover and let rise until doubled in bulk, about 1 hour.
Divide dough in half; roll each to 12 X 6-inch rectangle. Roll up tightly as for jelly roll, beginning from short ends. Pinch seams and ends to seal. Place each loaf, seam side down, in greased 8 X 4-inch loaf pans. Brush tops with melted butter. Cover; let rise in warm, draft-free place until doubled in bulk, about 1 hour.
Bake at 375°F for 40 minutes or until done. Remove from pans and brush again with melted butter. Cool on wire rack before slicing.
TRIED THIS RECIPE? Share with our community. #FLEISCHMANNSYEAST @FLEISCHMANNSYEAST
2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
1/4 cup warm water (100° to 110°F)
3 to 3-1/2 cups all-purpose flour
1/4 cup spelt flour
1-1/4 cups whole wheat flour
1/2 cup light brown sugar
2 teaspoons vital wheat gluten
2 tablespoons black sesame seed
OR whole white sesame seed
2 teaspoons salt
1 egg
Melted butter
Directions
Heat water and butter to boiling. Stir in buttermilk; add the oats, seven-grain cereal, wheat bran and oat bran. Cool until warm (about 100° to 110°F). Combine yeast with 1/4 cup warm water and let stand 5 minutes. Add to cereal mixture.
Combine 1 cup all-purpose flour, spelt and whole wheat flours, sugar, gluten, sesame seeds and salt. Stir in cooled cereal mixture. Beat for 2 minutes, scraping bowl occasionally. Add egg and 1 cup all-purpose flour and beat for 2 minutes. Add enough additional flour, 1/2 cup at a time, to make a soft dough. Knead until smooth and elastic, about 8 to 10 minutes by hand, or 4 to 6 minutes if using an electric mixer with a dough hook. Cover and let rise until doubled in bulk, about 1 hour.
Divide dough in half; roll each to 12 X 6-inch rectangle. Roll up tightly as for jelly roll, beginning from short ends. Pinch seams and ends to seal. Place each loaf, seam side down, in greased 8 X 4-inch loaf pans. Brush tops with melted butter. Cover; let rise in warm, draft-free place until doubled in bulk, about 1 hour.
Bake at 375°F for 40 minutes or until done. Remove from pans and brush again with melted butter. Cool on wire rack before slicing.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.I Agree