Multigrain Bread

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Try this Multigrain Bread recipe, or contribute your own.


1/4 c Vegetable oil
1 c Water
1/2 c Oats, old-fashioned
2 ts Salt
2 Eggs
wheat germ; Additional
1/3 c Wheat germ
1/4 firmly-packed c Light brown sugar
1 c Plain yogurt
5 1/2 c All-purpose flour
1/3 c Unprocessed bran

Original recipe makes 2



Heat water, yogurt, and oil to simmering. Stir in oats, wheat germ, and bran. Set aside until cooled to very warm (120? to 130F), 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 375F 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 Recipe by: Fleischmanns Yeast Posted to MC-Recipe Digest V1 #892 by Sue on Nov 09, 1997

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