Recipe: Multigrain Bread (using oats, wheat germ, and bran)

MULTIGRAIN BREAD

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, divided use
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

Heat water, yogurt, and oil to simmering.

Stir in oats, wheat germ, and bran. Set aside until cooled to very warm (120 to 130 degrees F), 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.

Grease two (8 1/2x4 1/2-inch) loaf pans.

Divide dough in half. Roll each half to 12-x7-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 prepared loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Preheat oven to 375 degrees F.

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 375 degrees F for 25 to 30 minutes or until done. Remove from pans; let cool on wire racks.

Nutrition Information Per Serving:
Serving size: 1 slice; 1 / 24 of recipe
Serving weight: 2 ounces (57 g)
Calories 150; Total fat 3 g; Saturated fat 1.5 g;
Cholesterol 25 mg; Sodium 230 mg; Carbohydrates 26 g;
Dietary fiber 2 g (1 g / oz); Sugars 4 g; Protein 5 g

Makes 2 loaves
Source: Fleischmann's