Four Grain Bread

If you're looking for a truly delicious (and did we mention, moist) whole grain bread, this is your recipe. It's great toasted, too.


Details

Difficulty

Moderate

Yield

2 Loaves

Prep Time

50 minutes

Rise Time

1 hour

Bake Time

35 to 40 minutes

Ingredients


  • 1 cup water
  • 1 carton (5 to 6 ounces) plain Greek yogurt
  • 1/4 cup butter or margarine
  • 1/2 cup quick OR old fashioned oats
  • 1/3 cup wheat germ
  • 1/3 cup unprocessed bran
  • 3 to 3-1/2 cups all-purpose flour
  • 1-1/4 cups whole wheat flour
  • 1/2 cup packed brown sugar
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise Yeast
  • 2 teaspoons salt
  • 2 eggs
  • Wheat germ or oats, for topping

Directions


Heat water, yogurt and butter to boiling. Stir in oats, wheat germ and bran. Set aside until cooled to very warm (120o to 130oF), about 30 minutes.

In a large bowl, combine 1-1/3 cups all-purpose flour, whole wheat flour, sugar, undissolved yeast and salt. Stir in cooled bran mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 egg and 1 cup all-purpose flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly greased surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough in half; roll each to 12 x 7-inch rectangle. Beginning from short ends, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in 2 greased 8-1/2 x 4-1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

With sharp knife, make 3 diagonal slashes, 1/4-inch deep, on each loaf. Beat remaining egg. Brush loaves with beaten egg; sprinkle with wheat germ or oats. Bake at 375oF for 40 minutes or until done. Remove from pans; cool on wire rack.