Recipe: Molasses Multigrain Bread (using rye flour, oats, wheat germ and cornmeal)

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



1 cup warm water (100 to 110 degrees F)
1 envelope Fleischmann's Active Dry Yeast
2 tablespoons Mazola Corn Oil
2 egg yolks
1/4 cup molasses
1 teaspoon salt
1 1/4 to 1 3/4 cups bread flour, divided use
1 cup whole wheat flour
1/2 cup rye flour
1/2 cup nonfat dry milk powder
1/4 cup uncooked quick oats (not instant)
1/4 cup wheat germ
1/4 cup cornmeal

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 degree 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.

Makes 2 round loaves
Source: Fleishmann's Yeast, ACH Food Companies, Inc.