Multi-Grain Bread

Submitted by Kelly Smith

Yield: 3 loaves
2 ½ cups warm water 1 cup rye flour
¼ cup oil ½ cup wheat gluten
1/3 cup honey or molasses 1 cup wheat germ
1 egg ½ cup rolled oat flakes
2 cups whole wheat flour 1 Tbs. salt
1 cup wheat bran 1 Tbs. instant yeast ***
1 to 1 ½ cups additional whole wheat flour
Mix wet ingredients. Add dry ingredients. Mix in enough additional flour to make a moderately stiff dough. Knead. Divide dough into 3 greased medium-sized loaf pans. Spray with oil, cover and let rise until doubled in size. Bake at 350 F for 35-45 minutes. Remove from pans; cool.
***NOTE: If using instant yeast, dough only needs to rise once; if using regular yeast, allow dough to rise before putting in pans, then let rise again in pans before baking.