Molasses Multigrain Bread

Slightly chewy and delicious, this multigrain bread is perfect with a hot bowl of soup!

Molasses Multigrain Bread

Molasses Multigrain Bread

difficulty

Easy

Yield

2 round loaves

Prep Time

0:25

Bake Time

30 to 35 minutes

Rise Time

2 hours

difficulty

Easy

Yield

2 round loaves

Prep Time

0:25

Bake Time

30 to 35 minutes

Rise Time

2 hours

ingredients

  • 1 cup warm water (100˚ to 110˚F)
  • 1 envelope Fleischmann's® Active Dry Yeast
  • 2 tablespoons corn oil
  • 2 egg yolks
  • 1/4 cup molasses
  • 1 teaspoon salt
  • 1-1/4 to 1-3/4 cups bread flour
  • 1 cup whole wheat flour
  • 1/2 cup rye flour
  • 1/2 cup nonfat dry milk powder
  • 1/4 cup quick oats (not instant)
  • 1/4 cup wheat germ
  • 1/4 cup cornmeal

DIRECTIONS

  1. Dissolve yeast in warm water in a large mixer bowl; let rest 5 minutes. Add oil, egg yolks and molasses and blend well. Add salt, 1 cup bread flour, whole wheat flour, rye flour, milk powder, oats, wheat germ and cornmeal. Beat for 2 minutes on medium speed. Add enough remaining bread flour until a soft dough forms. Knead on lightly floured surface for 5 to 6 minutes. Place in a greased bowl, turning to coat. Cover and let rise in a warm, draft-free place about 1-1/2 hours, until doubled in size.
  2. Punch dough down; divide in half. Form each dough portion into a 5 to 6-inch ball; place on a greased baking sheet. Cover and let rise about 30 minutes. Bake in preheated 350°F oven for 25 to 30 minutes until golden brown on top. Remove to wire rack to cool.
  3. Tips for Gifting: After first rise and shaping, brush loaves with water and sprinkle with wheat germ or oats. Let rise and bake as directed. Package with your favorite flavored butter.
youtube
yeast 101
facebook
tips & tricks
instagram
techniques & how-tos
print image

Molasses Multigrain Bread

  • Difficulty: Easy
  • Yield: 2 round loaves
  • Prep Time: 0:25
  • Bake Time: 30 to 35 minutes
  • Rise Time: 2 hours

Ingredients

  • 1 cup warm water (100˚ to 110˚F)
  • 1 envelope Fleischmann's® Active Dry Yeast
  • 2 tablespoons corn oil
  • 2 egg yolks
  • 1/4 cup molasses
  • 1 teaspoon salt
  • 1-1/4 to 1-3/4 cups bread flour
  • 1 cup whole wheat flour
  • 1/2 cup rye flour
  • 1/2 cup nonfat dry milk powder
  • 1/4 cup quick oats (not instant)
  • 1/4 cup wheat germ
  • 1/4 cup cornmeal

Directions

  • Dissolve yeast in warm water in a large mixer bowl; let rest 5 minutes. Add oil, egg yolks and molasses and blend well. Add salt, 1 cup bread flour, whole wheat flour, rye flour, milk powder, oats, wheat germ and cornmeal. Beat for 2 minutes on medium speed. Add enough remaining bread flour until a soft dough forms. Knead on lightly floured surface for 5 to 6 minutes. Place in a greased bowl, turning to coat. Cover and let rise in a warm, draft-free place about 1-1/2 hours, until doubled in size.
  • Punch dough down; divide in half. Form each dough portion into a 5 to 6-inch ball; place on a greased baking sheet. Cover and let rise about 30 minutes. Bake in preheated 350°F oven for 25 to 30 minutes until golden brown on top. Remove to wire rack to cool.
  • Tips for Gifting: After first rise and shaping, brush loaves with water and sprinkle with wheat germ or oats. Let rise and bake as directed. Package with your favorite flavored butter.