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.