Our twelve grain poppyseed bread has a delightful aroma, a wonderful texture, and taste. It is much ameliorated with a pat of fresh butter or margarine. Adding a bit of your favorite jam or marmalade makes for an incredible experience which you will want to repeat. You can also enjoy it with some cream cheese with or without jam. This bread is also great with your favorite cold cuts etc., making a very nice sandwich.
- 3 cups warm water
- 2 tbsp sugar
- 2 tbsp dry yeast
- 5 cups all purpose flour
- 1/2 cup oatmeal
- 1/2 cup 12 grain flour
- 1 tbsp poppy seeds
- 1 tbsp salt
- 2 eggs beaten
Using an appropriate large bowl, add the warm water then the sugar and stir well. Sprinkle dry yeast over the solution, cover with a cloth and set aside in warm place for 10 minutes for the yeast to get foamy.
Add flours, oatmeal, salt, and poppy seeds to yeast mixture and beat well. In another bowl beat the eggs, after which add to bread mixture. Add more flour as required and beat until too stiff to use wooden or plastic spoon. Work bread mass with hands adding a bit more flour as required until mixture doesn’t stick to hands or bowl, and is somewhat elastic in texture.
Cover with cloth and set bowl aside in a warm place to rise up in about 45 minutes or more. Prepare two bread pans, greasing them with margarine. You can sprinkle somemore poppy or caraway seeds if you like at bottom and sides of the pans.
When bread mixture has doubled in size or risen, divide it into two parts. Place each bread mass into its greased pan, set both pans aside in a warm place to rise in size until the bread mass starts to overflow a bit over the sides of each pan.
Let rise for 45 minutes or more, then place pans in a preheated oven to bake at 400 F for 45-50 minutes or when brown. Turn off oven and remove pans. Remove baked breads from pans and place on cooling grill to cool.