Early American Bread

1-1/4 cups Water
2 Tbsp. Oil
3 Tbsp. Honey
2-1/4 teaspoons Active Dry Yeast
2 Tbsp. Wheat Germ
1/4 cup Oat or Wheat Bran
1/4 cup Oatmeal
2 Tbsp. Cornmeal
1 cup Whole Wheat Flour
1-1/2 tsp. Salt
2-1/4 tsp. Bread Flour
Have all ingredients at room temperature. Place ingredients in pan in the order listed. Select basic cycle and medium/normal crust.


Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.* Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 12- x 6-inch rectangle. Starting with the shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9- x 5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375F oven 30 to 40 minutes. Remove from pan; cool on rack.

*Place two fingers into the dough. If the holes remain, the dough is ripe and ready to punch down..