Enjoy warm slices of this hearty bread for breakfast or brunch.
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1 (1/4-ounce) package (2 1/4 teaspoons) active dry yeast
1/2 cup warm (105°F to 115°F) water
2 3/4 to 3 1/4 cups all-purpose flour
1 cup whole grain wheat flakes breakfast cereal
1/2 cup whole wheat flour
1/2 cup buttermilk
1 large Land O Lakes® Egg
3 tablespoons honey
2 tablespoons Land O Lakes® Butter, softened
1 teaspoon salt
*Substitute 1 1/2 teaspoons lemon juice or vinegar and enough milk to equal 1/2 cup. Let stand 5 minutes.
Dissolve yeast in large bowl with 1/2 cup warm (105°F to 115°F) water.
Add 2 cups all-purpose flour, cereal, whole wheat flour, buttermilk, egg, honey, butter and salt. Beat at medium speed, scraping bowl often, until smooth. Stir in enough remaining flour (3/4 to 1 1/4 cups more) to make dough easy to handle.
Turn dough out onto lightly floured surface; knead about 10 minutes until smooth and elastic. Place into greased bowl; turn, greased-side up. Cover; let rise in warm place about 1 1/2 hours until double in size. Dough is ready if indentation remains when touched.
Punch down dough. Shape into loaf; place into greased 9x5-inch loaf pan. Cover; let rise in warm place about 45-60 minutes until double in size.
Heat oven to 350°F.
Bake 22-25 minutes or until loaf sounds hollow when tapped. Remove from pan immediately. Brush tops of loaf with butter, if desired.
Explore reviews fromour online community
I have made this recipe in my bread maker first it was great! Then I made it via "by hand and mixer" not one problem or issue! It was fantastic bread! It clearly states how to make the bread without the bread machine. Oh the smells were so delish!
Peggy, I am glad I looked at this recipe and did not judge by the one star you gave it. If you will read closely under the "Variation" below the first paragraph, the instructions are for use WITHOUT a bread machine. It says please note the increase in yeast and the difference in the amount of flour!