Multigrain Bread

Categories: Breads

Serves: 2 Servings

Ingredients:

1 c Water
1 c Plain yogurt
1/4 c Vegetable oil
1/2 c Oats (old-fashioned or
-quick-cooking)
1/3 c Wheat germ
1/3 c Unprocessed bran
5 1/2 c All-purpose flour
1/4 c Light brown sugar; firmly
-packed
2 pk Fleischmann's rapidrise
-yeast
2 ts Salt
2 Eggs
Additional wheat germ or
-oats, for topping

Instructions:
Heat water, yogurt, and oil to simmering. Stir in oats, wheat germ, and
bran. Set aside until cooled to very warm (120° to 130°F), about 30
minutes.

In large bowl, combine 1 cup flour, brown sugar, undissolved yeast, and
salt. Add cooled bran mixture; blend well. Stir in 1 egg and enough
remaining flour to make soft dough. Knead on lightly floured surface until
smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured
surface 10 minutes.

Divide dough in half. Roll each half to 12- x 7-inch rectangle. Beginning
at short end of each, roll up tightly as for jelly roll. Pinch seams and
ends to seal. Place, seam sides down, in 2 greased 8 1/2- x 4 1/2-inch loaf
pans. Cover; let rise in warm, draft-free place until doubled in size,
about 30 to 45 minutes.

With sharp knife, make 3 diagonal slashes (1/4 inch deep) on each loaf.
Lightly beat remaining egg; brush on loaves. Sprinkle with wheat germ or
oats. Bake at 375°F for 25 to 30 minutes or until done. Remove from pans;
let cool on wire racks.

Nutrition information per serving (1/24 of recipe): calories 157; total fat
3 g; saturated fat 1 g; cholesterol 18 mg; sodium 207 mg; total
carbohydrate 27 g; dietary fiber 2 g; protein 5 g.

Copyright © 1996 Specialty Brands, a division of Burns Philp Food, Inc. All
rights reserved.

Formatted by suechef@sover.net

Recipe by: Fleischmann's Yeast

Posted to MC-Recipe Digest V1 #892 by Sue on Nov 09,
1997

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