50+ Friends Club Cookbook -- Breads --Honey Nut Rye Bread

Return to
Cookbook Index | Chapter Index

Honey Nut Rye Bread

Scald milk, stir in corn oil, honey, molasses and salt. Cool to lukewarm.
Measure warm water into a large bowl, sprinkle in dry yeast. Stir until dissolved.
Add milk mixture, almonds, sunflower seeds, sesame seeds, wheat germ, caraway seeds, garlic and onion powders, rye flour, and 1 cup white flour. Beat until smooth. Add enough additional flour to make a stiff dough. Knead until smooth.
Place in greased bowl, turning to grease top. Cover, let rise until doubled. Punch down, divide in half, shape into loaves.
Place in 2 greased 8 1/2 x 4 1/2 inch loaf pans, cover, and let rise until doubled.
Bake at 375 degrees for 35 minutes. Cool on racks.