Multigrain Bread
 

Multigrain Bread

Makes 2 loaves.



1 cup water

1 cup plain yogurt

1/4 cup vegetable oil

1/2 cup oats (old-fashioned or quick-cooking)

1/3 cup wheat germ

1/3 cup unprocessed bran

5 to 5 1/2 cups all-purpose flour

1/4 cup firmly packed light brown sugar

2 packages FLEISCHMANN'S RapidRise 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 130oF), 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 375oF for 25 to 30 minutes or until done. Remove from pans;
let cool on wire racks.



Nutrition Information

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