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Twelve Grain Bread



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Rating: 4.0/5 (82 votes cast)

INGREDIENTS

This recipe makes 4 loaves

 



DIRECTIONS

1/4 cup (60 mL) melted margarine or oil
3 cups (750 mL)  110°-115°F water
1/4 cup (60 mL) sugar
2 medium eggs
6+3/4 (45 mL) Active Dry Yeast
4+1/2 cups (1 L) bread flour
4 cups (1 L) twelve grain flour mix
2 tsp (10 mL) salt


1. Melt margarine in a small saucepan and set aside. In a large bowl dissolve 1 tsp sugar in the water. Stir in yeast and let sit for 10 minutes, or until foamy.  Wire whisk in remaining sugar and eggs until smooth.

 

2. Add 1+1/2 cups (375 mL) of bread flour, 1+1/2 cups (375 mL) of twelve grain bread mix, melted margarine or oil (cooled to 110°-115°F) and salt. Beat in two more cups (500 mL) of bread flour flour.

 

3. Gradually add the remaining 1/2 cup (125 mL) of white flour into dough, turing dough over. Cover and place in a warm spot to rise for 35 minutes.

 

4. Sprinkle dough with 1/4 cup (60 mL) white flour. Punch dough down, making sure any sticky parts get sprinkled with flour. Place on a floured surface. No kneading needed!

 

5. Spread dough out with hands to a square about 1-inch (2.5 cm) thick. Cut into four equal pieces.

 

6. Oil four 9- x 5- x 2-inch (22.5 x 12 x 5 cm) loaf pans. Roll each piece up jelly roll fashion, pinch seams together. Place seams side down in loaf pans. Cover and let rise until double in size, about 1 hour.

 

7. Preheat oven to 400°F (200°C). Bake loaves 25 to 30 minutes, until lightly browned and bread sounds hollow when tapped on bottom. Remove from pans and cool on wire rack.

 

Note: For a softer crust, brush loaves with butter or margarine. Especially good with peanut butter and honey!

 

*You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.