Oaty Multigrain Bread
- Ready In:
- 2hrs 30mins
- Ingredients:
- 12
- Yields:
-
2 loafs
ingredients
- 1 cup water
- 1 cup plain yogurt
- 1⁄4 cup oil
- 1⁄2 cup old fashioned oats or 1/2 cup quick-cooking oats
- 1⁄3 cup wheat germ
- 1⁄3 cup natural bran
- 5 - 5 1⁄2 cups all-purpose flour
- 1⁄4 cup firmly packed light brown sugar
- 2 packages fast rising yeast
- 2 teaspoons salt
- 2 eggs
-
Additional
- wheat germ or oats, for topping
directions
- 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 a 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 mnake a soft dough.
- Knead on lightly floured surface until smooth and elastic, about 6-8 minutes.
- Cover; let rest on floured table 10 minutes.
- Divide dough in half.
- Roll each half to 12x7-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 1/2x4 1/2-inch loaf pans.
- Cover; let rise in warm, draft-free place until doubled in size, about 30-45 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 25-30 minutes or until done.
- Remove from pans; let cool on wire racks.
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RECIPE SUBMITTED BY
Scandigirl
Canada
<p>I'm Danish-Canadian! I immigrated to Canada in 1968 and lived in B.C. until 1979, then we had the wonderful opportunity to live in Hawaii for almost 3 years. We moved to Southern Ontario in 1982. Of profession, I'm a Doctor of Human Biochemistry, specializing in Nutrition, a Doctor of Homeopathic Medicine, and a Registered Nutrition Consultant Practitioner, I have my own full time practice. <br />My passion is cooking! I have tested and tried over 10.000 recipes over the last 30 years on my beloved husband who is now residing in a Long Term Facility with Dementia, so I have to make meals for one, healthy and simple. />My pet peeve is too much garlic in a creamy rich sauce. <br />My favourite cookbook is the one I have made myself over the past 40 years. <br />My interests are knitting Scandinavian socks, sweaters, reading. If I had a month off I would visit our adult children and 4 year old Granddaughter, who resides in British Columbia and Florida, and cook them their favorite meals.</p>