BROWN SEED BREAD

3 cups whole wheat flour
2 1/2 to 3 cups all-purpose flour
1/2 cup wheat bran
1/4 cup millet seed
1/4 cup flax seed
2 tablespoons sunflower seed
1 envelope FLEISCHMANN’S RapidRise Yeast
1 1/2 teaspoons salt
2 cups water
1/4 cup plus 2 tablespoons vegetable oil
2 tablespoons molasses
2 tablespoons KARO Light Corn Syrup
1 tablespoon vinegar
Melted butter or margarine (optional)

In large bowl, combine whole wheat flour, 2 cups all-purpose flour, wheat bran, seeds, undissolved yeast, and salt.

Heat water, oil, molasses, corn syrup, and vinegar until very warm (120 to 130F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough in half. Roll each half to 12x7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in 2 greased 8 1/2x4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375F for 35 minutes or until done. Remove from pans; cool on wire racks. Brush with melted butter, if desired.

Makes 2 loaves
Source: Fleischmann’s