1/4 cup vegetable oil (60ml)
2 eggs
1/2 tsp salt (3ml)
1/2 cup brown sugar (80 gm)
2 cups white flour (284gm)
1 cup whole wheat flour (142gm)
1 cup multigrain flour (155gm) (or substitute whole wheat)
2 tsp dried yeast (10ml)
It is easier to use your bread-maker to do all the mixing and kneading on the 'dough' cycle and then transfer the bread to loaf pans or baking sheets to bake. (The quantity is too large to actually bake in the average bread-making machine - place liquids in the baking pan first.)
Place water in large mixing bowl and add
sugar, yeast and salt. When mixture has started to bubble, add
eggs, oil and gradually add in flour, mixing well, first with a
large metal spoon and then using fingers. Mix and knead really
well. Do not add too much flour while kneading, as the dough will
bind to itself quite well once you get going. Knead until smooth
and sticky, but not sticky enough to cling to surface.
Place in warm, greased bowl and cover. Allow
to rise for two hours or until doubled in volume. Then punch down
dough and knead lightly.
Make into 2 loaves and place in greased loaf pans. Brush with egg wash or milk,
if desired and allow to rise
for at least one more hour.
Bake at 375°F or 190°C
for 25 minutes.
Brush with melted butter when removing from the oven if you did not
use egg wash and allow to cool on baking rack.