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Multigrain Bread

Bob's Wheat Bran-the outer layer of the wheat berry-is used to add extra fiber to baked goods. When added to one of our favorite breads, it nearly becomes a meal in itself. Here's the recipe we love.

Directions

Heat water, yogurt and vegetable oil to boiling. Stir in rolled oats, wheat germ and bran. Set aside until cooled to very warm (125-130 degrees), about 30 minutes.

Meanwhile, in a large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Stir in cooled bran mixture, 1 egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Cover; let rest 10 minutes.

On lightly floured surface, divide dough in half. Roll each half into a rectangle 7 x 12-inches. Roll up tightly from short ends. Pinch seams and ends to seal. Place seam side down in two greased 8-1/2 x 4-1/2 inch loaf pans. Cover; let rise in warm, draft free place until doubled in size, about 30-45 minutes. With sharp knife, make three diagonal slashes, 1/4" deep, on each loaf. Lightly beat remaining egg and brush on loaves. Sprinkle with wheat germ or rolled oats. Bake at 375 degrees for 25-30 minutes or until done. Remove from pans; cool on wire racks. Makes 2 loaves (13 slices each).

Multigrain Bread

Rating

*****

Products Used in this Recipe

Oats
REGULAR ROLLED OATS

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Cereals
Wheat Bran

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Flours & Meals
Unbleached White Flour

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Baking Aids
Brown Sugar

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Gluten Free
Active Dry Yeast

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*****

1 Review

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*****
Jennifer January 28, 2013
After the success I had with this amazing bread, I am convinced that there will never be a reason to buy bread from the store again. This is a no-fail recipe, is simple to make and is delicious!

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