Multi Grain Bread

Multi Grain Bread

  • Prep Time: 20 mins
  • Total Time: 45 mins
  • Yield: 2loaves

    • About This Recipe

    “OH, this is so good! I love homemade bread and this is one of my favorite recipes. Is a little healthier than most bread recipes with all the bran, oats, wheat germ, and yogurt it it.”

    Ingredients

  • 1cupwater
  • 1cupplain yogurt
  • 1/4 cupvegetable oil
  • 1/2 cupoats
  • 1/3 cupwheat germ
  • 1/3 cupunprocessed natural bran
  • 5 1/2 cupsflour
  • 1/4 cupbrown sugar
  • 2 (1/4 ounce) package yeast, fast acting
  • 2teaspoonssalt
  • 2eggs
  • wheat germ (for topping) oroats( for topping)

    • Directions

  • Heat water, yogurt, and vegetable oil to boiling.
  • Stir in oats, wheat germ and bran.
  • Set aside until cooled to very warm (about 30 minutes).
  • Meanwhile combine 1 cup flour, sugar, yeast, and salt.
  • Stir in cooled bran mixture, 1 egg, and enough remaining flour to make soft dough.
  • Knead until smooth, about 6-8 minutes.
  • Cover let rest 10 minutes.
  • Divide dough, place in will greased loaf pan.
  • Cover and let double in size.
  • Bake at 350°F until golden brown.

    • Reviews

  • “Used half white flour, half whole.Let rise–double–formed the bread and rise more.Didn’t need to use the wholeamount of flour.Very filling bread.Thanks for sharing this delicious recipe, Paula!”

  • “I really like this bread!! In fact, I ate almost 1/2 the first loaf by myself. I kept going back for “just one little piece”. This recipe is really easy to make. It has a nice soft crust and great flavor. Thanks!!”

  • “This has a nice taste to it but the instructions are not very clear.No temp for cooking and I guessed that it needed 2 eggs but the instructions only addressed one.”

  • “Holy cow!This is a lovely bread.Although I made some substitutions, I *think* I stuck close enough to post a review.I used half bread flour, half whole wheat flour, and for the natural bran I used oat bran.Didn’t have oats in the house (go figure!) so I added flax seed, nonfat dry milk, and some vital wheat gluten.Divided this into two, cut a long slit down the center, and baked in 8 X 3.75″ loaf pans for 25 minutes.I just enjoyed a basic tuna salad sandwich, and this bread made the perfect base.Thanks, paula!(P.S.I let the dough rise twice.)”

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