Honey Nut Rye Bread

1 1/2 C Milk
1/3 C Corn oil
2 tbsp Honey
2 tbsp Molasses
2 tsp Salt
1/2 C Warm water
2 pkgs Active dry yeast
1/4 C Chopped almonds
1/4 C Dry roasted sunflower seeds
2 tbsp Sesame seeds
2 tbsp Wheat germ
1 tbsp Caraway seed

1/2 tsp Garlic powder
1/2 tsp Onion powder
2 C Unsifted rye flour
4 1/2 C Unsifted white flour

1. Scald milk, stir in corn oil, honey, molasses and salt. Cool to lukewarm.
2. Measure warm water into a large bowl, sprinkle in dry yeast. Stir until dissolved.
3. Add milk mixture, almonds, sunflower seeds, sesame seeds, wheat germ, caraway seeds, garlic and onion powders, rye flour, and 1 cup white flour. Beat until smooth. Add enough additional flour to make a stiff dough. Knead until smooth.
4. Place in greased bowl, turning to grease top. Cover, let rise until doubled. Punch down, divide in half, shape into loaves.
5. Place in 2 greased 8 1/2 x 4 1/2 inch loaf pans, cover, and let rise until doubled.
6. Bake at 375 degrees for 35 minutes. Cool on racks.


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