Brown Sugar Seed Bread

Makes 2 loaves


2 to 21/2 cups all-purpose flour

3 cups whole wheat flour

1/2 cup wheat bran

1/4 cup flaxseed meal

1/4 cup millet seed

2 tablespoons sunflower seed

2 envelopes Fleischmann's RapidRise Yeast

11/2 teaspoons salt

2 cups water

1/4 cup plus 2 tablespoons vegetable oil

2 tablespoons molasses

2 tablespoons Karo Corn Syrup with real Brown Sugar

1 tablespoon vinegar

Melted butter or margarine (optional)


In a large bowl, combine 1 cup all-purpose flour, whole wheat flour,
wheat bran, flaxseed meal, seeds, undissolved yeast, and salt. Heat
water, oil, molasses, corn syrup and vinegar until very warm (120° to
130° F). Gradually add to flour mixture. Beat 2 minutes at medium
speed of electric mixer, scraping bowl occasionally. Stir in enough
remaining flour to make a soft dough. Knead on lightly floured surface
until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10
minutes.

Divide dough in half. Roll each half to 12 x 7-inch rectangle.
Beginning at short end of each rectangle, roll up tightly as for jelly
roll. Pinch seams and ends to seal. Place, seam sides down, in 2
greased 81/2 x 41/2-inch loaf pans. Cover; let rise in warm,
draft-free place until doubled in size, about 30 to 45 minutes.

Bake at 375° F for 25 to 30 minutes or until done. Remove from pans;
cool on wire rack. Brush with melted butter, if desired.


For more ideas, visit the Karo brand at www.karosyrup.com and the
Fleischmann's Yeast site, www.breadworld.com.