Good And Grainy Bread

Good And Grainy Bread
1 cup fat-free or lowfat milk
2 Tablespoons hard margarine
2 Tablespoons liquid honey
2 1/3 cups whole wheat flour
1/2 cup quick-cooking rolled oats
1/4 cup natural wheat bran
1 Tablespoon ground flax seeds
1 1/2 teaspoons salt
1 1/2 teaspoons quick-rising (instant) yeast (1 package)

In a small saucepan, heat together the milk, margarine, and honey until at 120◦F and margarine is melted. In large bowl, stir together all but 1/2 cup of the flour, and the remaining ingredients. Stir in milk mixture. Gradually stir in enough of the remaining flour to make a soft dough, mixing with hands if necessary.
Knead for 8 to 10 minutes until smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, 30 to 60 minutes.
Punch dough down, shape into cylindrical loaf.
Bake at 375◦F for 40 to 50 minutes, or until loaf sounds hollow when tapped on the bottom. 

I found the basis for this recipe in a best breads cookbook. The recipe was quite wordy, so I cut it down here. This recipe can also be used to make rolls, and can be adapted for a bread machine. The original recipe called for shortening and skim milk powder. These ingredients are better to use when making bread in a bread machine, because they will not spoil, but I did not have either of these on hand, so I substituted margarine and milk (1/4 cup powdered milk can be replaced by using one cup milk instead of water). I also used all whole wheat flour instead of part all-purpose. This was a very good bread recipe - the dough came together very well, and was soft and easy to knead.

Baird, Elizabeth. "Good and Grainy Rolls or Bread." Recipe. Canadian Living's Best Breads & Pizzas, Mississauga, Ontario: Telemedia Communications Inc. 1998. 48.