Recipe #664  

Whole Grains Family Loaf


Whole Grains Family Loaf Recipe | Loaves | While there are many recipes on breadworld.com that contain whole grains, this recipe&nbsp;has the words &#39;Whole Grains&#39; embedded&nbsp;in the recipe title.&nbsp; This recipe has earned the goodfibes<sup>&trade;</sup> seal indicating it is a good source of fiber.&nbsp;The entire family will come to enjoy this loaf.

Makes: 2 loaves
Proof Time: 2 hours
Bake Time: 40 minutes


While there are many recipes on breadworld.com that contain whole grains, this recipe has the words 'Whole Grains' embedded in the recipe title.  This recipe has earned the goodfibes seal indicating it is a good source of fiber. The entire family will come to enjoy this loaf.

1 cup water
1/2 cup butter OR margarine
1 cup buttermilk
1/2 cup steel-cut oats
1 cup seven-grain cereal
1/3 cup wheat bran
1/3 cup oat bran
2 envelopes Fleischmann's® Active Dry Yeast
1/4 cup warm water (100° to 110°F)
3 to 3-1/2 cups all-purpose flour
1/4 cup spelt flour
1-1/4 cups whole wheat flour
1/2 cup light brown sugar
2 teaspoons vital wheat gluten
2 tablespoons sesame seeds, black OR white
2 teaspoons salt
1 egg
melted butter



Directions
Heat water and butter to boiling.   Stir in buttermilk; add the oats, seven-grain cereal, wheat bran and oat bran.  Cool until warm (about 100° to 110°F).  Combine yeast with 1/4 cup warm water and let stand 5 minutes.  Add to cereal mixture.

Combine 1 cup all-purpose flour, spelt and whole wheat flours, sugar, gluten, sesame seeds and salt.  Stir in cooled cereal mixture.  Beat for 2 minutes, scraping bowl occasionally.  Add egg and 1 cup all-purpose flour and beat for 2 minutes.   Add enough additional flour, 1/2 cup at a time, to make a soft dough.  Knead until smooth and elastic, about 8 to 10 minutes by hand, or 4 to 6 minutes if using an electric mixer with a dough hook.  Cover and let rise until doubled in bulk, about 1 hour.

Divide dough in half; roll each to 12 X 6-inch rectangle.  Roll up tightly as for jelly roll, beginning from short ends.  Pinch seams and ends to seal.  Place each loaf, seam side down, in greased 8 X 4-inch loaf pans.  Brush tops with melted butter.  Cover; let rise in warm, draft-free place until doubled in bulk, about 1 hour.

Bake at 375°F for 40 minutes or until done.  Remove from pans and brush again with melted butter.   Cool on wire rack before slicing.



Nutritional Information:

Per Serving:
Serving size: 1 slice; (about 1/29 of recipe)
Serving weight: 2 ounces (56 grams)
Calories 150; Total fat 4.5 g; Saturated fat 2 g;
Cholesterol 15 mg; Sodium 200 mg; Carbohydrates 25g;
Dietary fiber 2 g (1.2 g/oz); Sugars 5g; Protein 5g