Here is a contribution. It is our favorite bread.
Honey Oat and Wheat Bread
from Hodgson Mill Bread Book
2 pkgs yeast
1/2 cup warm water (105°)
2-1/2 cups warm water
1-1/2 teaspoon salt
1-1/2 cups Oat Bran Hot Cereal
1/2 cup honey
1/4 cup margarine (I use butter)
6 cups Hodgson Mill 50/50 flour
1 egg
2 cups Hodgson Mill best for bread flour
shortening to coat bowl and 3 bread pans.
My Change:
1 cup 7 grain rolled and Flaked Mix
1/2 cup cracked wheat
Soaked in the 2-1/2 cups of hot water
Increase salt to 2 teaspoons
This replaced the 1-1/2 cups Oat Bran Cereal
Add yeast to half cup warm water. Let stand 10 minutes.
Combine lukewarm water, oat bran cereal, honey, melted margarine. Here is where I
bring water to a boil to soak my 7-grain and cracked wheat. Let stand until cool.
Add 2 cups 50/50 flour and mix well (you may use mixer). To this mixture add the egg
and softened yeast, mix well. Add remaining flours to make a soft dough. Turn onto a
lightly floured board and knead 10 minutes or use dough hook on mixer for 4 minutes.
Put in greased bowl turning once to coat top. cover with a damp cloth and allow to rise in a warm draft-free lace until doubled about l hour.
Knead down. Turn dough out onto a lightly floured surface. Diving into three equal
portions and let rest for 10 minutes. Shape into loaves and place in greased loaf pans, let raise for about 1 hour until dough reaches tops of pans.
Preheat over during this time to 375°. Bake 35 to 40 minutes. Remove bread from pans
immediately and let cool on wire racks.
