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Multi-Grain Bread Recipe
|Warm water||2 Cup (32 tbs) (105-115 Â°F)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Quick cooking oats||1⁄2 Cup (8 tbs) (Uncooked)|
|Cornmeal||1⁄2 Cup (8 tbs)|
|Rye flour||1⁄4 Cup (4 tbs)|
|Whole wheat flour||1⁄4 Cup (4 tbs)|
|Wheat germ||1⁄4 Cup (4 tbs)|
|Soy flour||2 Tablespoon|
|Raw bran||2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|All purpose flour||4 1⁄2 Cup (72 tbs)|
Calories 1949 Calories from Fat 154
% Daily Value*
Total Fat 18 g27.8%
Saturated Fat 3.6 g18.1%
Trans Fat 0 g
Cholesterol 211.5 mg
Sodium 1572.1 mg65.5%
Total Carbohydrates 394 g131.3%
Dietary Fiber 25.7 g102.9%
Sugars 61.2 g
Protein 63 g126%
Vitamin A 5.3% Vitamin C 0.33%
Calcium 18.5% Iron 125.8%
*Based on a 2000 Calorie diet
Add eggs and honey, beat at medium speed of an electric mixer until blended.
Combine oats, cornmeal, rye flour, wheat flour, wheat germ, soy flour, raw bran, and salt, stir well.
Stir into yeast mixture.
Gradually stir in enough all-purpose flour to make a soft dough.
Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 8 to 10 minutes).
Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; cover and let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and divide in half; shape each half into a loaf.
Place in two well-greased loaf pans.
Cover and let rise in a warm place (85°F), free from drafts, 40 minutes or until doubled in bulk.
Bake at 350°F for 25 minutes or until loaves sound hollow when tapped.
Remove loaves from pans, and cool on wire racks.
Slice before serve.