Type what you have

Ingredients

• ✓ nonfat milk powder
• active dry yeast
• water
• whole wheat flour
• wheat bran
• bread flour
• wheat germ
• brown sugar
• vital wheat gluten
• sesame seed
• salt
• vegetable oil
• egg

Instructions

1. 1 In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. 2 In a large mixing bowl, combine the whole wheat flour, wheat bran, 3 cups of the bread flour, wheat germ, milk powder, brown sugar, wheat gluten, sesame seeds, and salt; stir well. Mix in the yeast mixture, oil and eggs.
3. 3 Add the remaining bread flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
4. 4 Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
5. 5 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into three lightly greased 8x4 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
6. 6 Preheat oven to 375 degrees F (190 degrees C).
7. 7 Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

By Shannon Westrup

Ingredients

• ✓ nonfat milk powder
• oat
• all-purpose flour
• whole wheat flour
• brown sugar
• baking powder
• salt
• cinnamon
• cream of tartar
• vegetable oil
• egg
• water

Instructions

1. 1 Preheat a lightly greased griddle over medium low heat.
2. 2 In a large bowl, mix quick cooking oats, flour, whole wheat flour, brown sugar, baking powder, dry milk powder, salt, cinnamon and cream of tartar.
3. 3 In a small bowl, beat together vegetable oil and eggs. Pour into the oats mixture, alternating with water, and mix thoroughly, creating a batter.
4. 4 Pour batter, 1/4 cup at a time, onto the prepared griddle. Cook on both sides until golden brown, flipping when the surface begins to bubble.

By TARABERT