SEVEN GRAIN BREAD
2 to 2 1⁄2 cups whole wheat flour, divided use
1 envelope Fleischmann's RapidRise Yeast
1 teaspoon salt
1 cup water
1⁄4 cup milk
2 tablespoons butter or margarine
2 tablespoons honey
2⁄3 cup seven-grain hot cereal
In a large bowl, combine 1 cup whole wheat flour, undissolved yeast, and salt; set aside.
Heat water, milk, butter and honey until very warm (120 to 130 degrees F). Stir in cereal; let stand 2 minutes.
Gradually add cereal mixture 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 7-inch rope. Place ropes side by side in greased (8 1⁄2 x 4 1⁄2-inch) loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 400 degrees F for 25 to 30 minutes or until done. Remove from pan; cool on wire rack.
Nutrition Information Per Serving:
Serving Size: one slice (1⁄12 of recipe);
Serving Weight: 2.2 ounces (61 grams);
Calories: 130; Total Fat: 2.5 g; Saturated Fat: 1.5 g; Cholesterol: 5 mg; Sodium: 220 mg; Carbohydrates: 24 g; Dietary Fiber: 4 g (1.8 g/oz); Sugars: 3 g; Protein: 5 g.
Makes 1 loaf
Source: Fleischmann's
2 to 2 1⁄2 cups whole wheat flour, divided use
1 envelope Fleischmann's RapidRise Yeast
1 teaspoon salt
1 cup water
1⁄4 cup milk
2 tablespoons butter or margarine
2 tablespoons honey
2⁄3 cup seven-grain hot cereal
In a large bowl, combine 1 cup whole wheat flour, undissolved yeast, and salt; set aside.
Heat water, milk, butter and honey until very warm (120 to 130 degrees F). Stir in cereal; let stand 2 minutes.
Gradually add cereal mixture 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 7-inch rope. Place ropes side by side in greased (8 1⁄2 x 4 1⁄2-inch) loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 400 degrees F for 25 to 30 minutes or until done. Remove from pan; cool on wire rack.
Nutrition Information Per Serving:
Serving Size: one slice (1⁄12 of recipe);
Serving Weight: 2.2 ounces (61 grams);
Calories: 130; Total Fat: 2.5 g; Saturated Fat: 1.5 g; Cholesterol: 5 mg; Sodium: 220 mg; Carbohydrates: 24 g; Dietary Fiber: 4 g (1.8 g/oz); Sugars: 3 g; Protein: 5 g.
Makes 1 loaf
Source: Fleischmann's
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breads - Yeast Breads
Breads - Yeast Breads
- Hot Cross Buns (Fleishmann's Yeast recipe)
- Le Marche Ciambella (Sweet Orange and Raisin Bread)
- Bavarian Farmer Bread - Here are the directions
- Homemade English Muffins (using honey)
- Buttery Fantan Rolls
- Old Fashioned Cinnamon Raisin Braid (food processor)
- Houska Recipe-- Thank You!!!
- Salt Free White Bread (Fleischmann's, 1980's)
- Streamlined White Bread (Gold Medal Flour)
- High-Protein Soy Bread (using soy milk, soy flour, and honey)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute