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 firstname.lastname@example.org Recipe by: Fleischmanns Yeast Posted to MC-Recipe Digest V1 #892 by Sue
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (896g)|
|Recipe Makes: 2|
|Calories from Fat: 483 (21%)|
|Amt Per Serving||% DV|
|Total Fat 53.7g||72 %|
|Saturated Fat 11.3g||57 %|
|Monounsaturated Fat 23.2g|
|Polyunsanturated Fat 12.7g|
|Cholesterol 1061.2mg||327 %|
|Sodium 5170.1mg||178 %|
|Potassium 1780.5mg||47 %|
|Total Carbohydrate 379.6g||112 %|
|Dietary Fiber 34.3g||137 %|
|Sugars, other 345.3g|
|Protein 88.8g||127 %|
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Calories per serving: 2321
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