Whole Grain Molasses Bread

.From a

1978

Magazine

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.

4 3/4 c. to 5 c. all-purpose Flour

2 pkg. active Dry Yeast

3 c. Warm Water

1/2 c. Light Molasses

1/3 c. Cooking Oil

5 tsp. Salt

5 c. Whole Wheat,~ or Rye Flour

1 Egg White, -{beaten

Poppy Seed or Sesame seed

.

In a large mixer bowl combine

4 c. of the Flour and the Yeast.

.

Stir together Water, Molasses, Oil, & Salt;

add to dry mixture in bowl.

.

Beat at low speed of electric mixer for 1/2 minute,

scraping sides of bowl constantly.

Then beat 3 minutes at high speed.

.

By hand, stir in the Whole Wheat, or Rye Flour,

and enough of the remaining all-purpose Flour

to make a moderately stiff Dough.

.

Turn out onto a lightly Floured Surface;

knead 8 to 10 minutes,

or until smooth and elastic.

.

Place in Greased bowl,

turning once to grease surface.

Cover and let rise in a warm place for

about 50 to 60 minutes...

or until double.

.

Punch Dough down.

Divide into 3 equal portions.

Shape into loaves;

place in 3 greased 8X4X3-inch loaf dishes,

or 3 greased 1 1/2-quart casserole,

or souffl'e dishes.

.

Cover and let rise for about 40 to 50 minutes'

or until nearly double.

.

Brush tops of loaves with Egg White;

sprinkle with Poppy Seed,or Sesame Seed.

.

Bake in 375 oven for 40 to 45 minutes.

(or until done).

.

Makes 3 loaves.

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