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Sturdy Multigrain Bread




Source of Recipe


Unknown
Yield: 16 slices

1-3/4 cups water
1-1/4 cups multigrain hot cereal (such as Quaker)
1 package dry yeast (about 2-1/4 teaspoons)
2 tablespoons honey
1-2/3 cups warm water (100 degrees to 110 degrees)
1/4 cup plain low-fat yogurt
3 tablespoons vegetable oil
2-1/2 cups bread flour, divided
2 cups whole-wheat flour
1 cup rye flour
2 teaspoons salt
Cooking spray

Bring 1-3/4 cups water to a boil in a medium saucepan; stir in cereal. Cook 1 minute over medium-low heat or until liquid is nearly absorbed, stirring occasionally. Remove from heat; let stand, covered, 30 minutes or until cool.

Dissolve yeast and honey in warm water in a large bowl; let stand 5 minutes. Stir in the yogurt and oil. Lightly spoon flours into dry measuring cups, and level with a knife. Combine 1-1/2 cups bread flour, whole-wheat flour, rye flour, and salt, stirring well with a whisk; add to the yeast mixture, stirring until well-blended.

Turn dough out onto a lightly floured surface; knead in cereal mixture. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place
(85 degrees), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If the indentation remains, the dough has risen enough.)

Punch dough down; roll into a 14 x 7-inch rectangle on a lightly floured surface. Roll up rectangle tightly, starting with a short edge. Press firmly to eliminate air pockets; pinch the seam and ends to seal. Place the roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 1 hour or until doubled in size.

Preheat oven to 350 degrees. Uncover dough. Bake at 350 degrees for 50 minutes or until the loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.

1 slice equals: CALORIES 207; FAT 3.6g; PROTEIN 6.3g; CARB 38.7g; FIBER 4.1g; CHOL 0mg; IRON 1.9mg; SODIUM 297mg