Honey Crunch Multi-Grain Bread Recipe

Name: Honey Crunch Multi-Grain Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup water (cold, straight from faucet); 3 tablespoons water (cold, straight from faucet); 1 1/2 tablespoons butter (room temperature); 3 tablespoons honey; 1 teaspoon lemon juice; 1 large egg (slightly beaten); 1 1/2 cups bread flour; 1 1/2 cups white whole wheat flour; 3/4 cup multi-grain cereal (UNCOOKED Hodgson Mill Multi-Grain Cereal with Milled Flaxseed and Soy, preferred); 2 tablespoons honey crunch wheat germ; 3 teaspoons vital wheat gluten; 2 1/2 teaspoons bread machine yeast; 1 1/2 teaspoons salt; TOPPING; 1/2 tablespoon honey crunch wheat germ (OPTIONAL topping for shaped dough); 2 tablespoons melted butter (OPTIONAL ~ brush on warm baked loaf for soft crust)

Servings: persons

1 cup water (cold, straight from faucet)
3 tablespoons water (cold, straight from faucet)
1 1/2 tablespoons butter (room temperature)
3 tablespoons honey
1 teaspoon lemon juice
1 large egg (slightly beaten)
1 1/2 cups bread flour
1 1/2 cups white whole wheat flour
3/4 cup multi-grain cereal (UNCOOKED Hodgson Mill Multi-Grain Cereal with Milled Flaxseed and Soy, preferred)
2 tablespoons honey crunch wheat germ
3 teaspoons vital wheat gluten
2 1/2 teaspoons bread machine yeast
1 1/2 teaspoons salt
TOPPING
1/2 tablespoon honey crunch wheat germ (OPTIONAL topping for shaped dough)
2 tablespoons melted butter (OPTIONAL ~ brush on warm baked loaf for soft crust)

1
Place dough ingredients, in order listed, into the bread machine pan, ending with the yeast in one corner, and the salt in another corner.
2
Select dough cycle on bread maker ~ remove dough from machine after the first rise.
3
Spray a plastic mat with cooking spray, then plop the dough onto the mat, folding the dough and punching it down ~ then shape the dough into a loaf.
4
Spray a Pyrex loaf pan with cooking spray; add the loaf and slash the dough a few times if desired.
5
FOR TOPPING: Sprinkle 1/2 tablespoon honey crunch wheat germ on top of shaped and slashed loaf, if desired.
6
LET DOUGH RISE UNTIL DOUBLED. (Depending upon the temperature of your kitchen, this could take 1 1/2 hours, or more!).
7
Preheat oven to 400u00b0F.
8
Place Pyrex loaf pan into oven, THEN IMMEDIATELY REDUCE OVEN TO 375F ~.
9
Bake 20 minutes ~ Tent loosely with aluminum foil, and continue baking for another 15 minutes.
10
Remove from oven, and turn bread onto a wire rack to cool.
11
Brush top, sides, and bottom of warm loaf with melted butter, if desired for a soft crust.

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup water (cold, straight from faucet), 3 tablespoons water (cold, straight from faucet), 1 1/2 tablespoons butter (room temperature), 3 tablespoons honey, and more.

Yes, Honey Crunch Multi-Grain Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Honey Crunch Multi-Grain Bread

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