Molasses Wheat Bread

• 1/4 c. honey
• 1/4 c. molasses
• 1 3/4 c. milk
• 2 Tbsp. oil
• 2 large eggs, beaten
• 2 pkg. active dry yeast (regular or rapid rise)
• 1/2 c. rolled oats
• 1/2 c. wheat germ
• 1/2 c. whole bran cereal
• 2 c. whole wheat flour
• 4 1/2 c. all-purpose flour
• 2 tsp. salt

1. If using regular active dry yeast:
2. Scald milk; cool to 105u0b0. Combine honey, molasses and yeast in warm water.
3. Cover and let stand until foamy, 10 minutes.
4. Add cooled milk, eggs, oil and salt.
5. Blend in oats, wheat germ and cereal.
6. Beat in whole wheat flour.
7. Stir in enough all-purpose flour to make a moderately stiff dough, adding more all-purpose flour if needed.
8. Knead on floured surface for 5 to 8 minutes.
9. Lightly oil bowl.
10. Place dough in bowl, turn so that oiled side is up.
11. Cover; let rise until doubled, about 1 to 1 1/2 hours.
12. Punch dough down.
13. Half dough; let rest 10 minutes.
14. Shape into loaves; place in greased 8 x 4-inch or 9 x 5-inch loaf pans.
15. Cover and let rise until nearly double.
16. Bake in 350u0b0 oven for 40 minutes.
17. If bread top starts to get too dark, lay a piece of foil lightly on top.
18. Remove from pan immediately and grease top with margarine if desired, to keep crust soft.

honey, molasses, milk, oil, eggs, active dry yeast, rolled oats, germ, bran cereal, whole wheat flour, flour, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=293068 (may not work)