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Yeast: Marvelous Multigrain Bread




Source of Recipe


AMA Family Health Cookbook


List of Ingredients




1/3 cup cracked wheat bread
1/3 cup rolled oats
1/3 cup raw unprocessed wheat bran
3 cups white bread flour
2 cups whole wheat flour
1/3 cup toasted wheat germ
1/4 cup coarsely chopped sunflower seeds
2 teaspoons salt
2 packages quick rising yeast
1 1/4 cups warm water (110-120¼F
1 cup nonfat yogurt, room temperature
3 tablespoons oil
3 tablespoons maple syrup

Recipe



Preheat oven to 350¼F. Place cracked wheat, rolled oats, and wheat bran on rimmed baking sheet. Stir to mix together, then spread out to make an even layer on the baking sheet. Toast the grains for 3-5 minutes until just fragrant and lightly browned, stirring once or twice. Let cool.
In a large mixing bowl, whisk together the white and wheat flours, wheat germ, sunflower seeds, salt and yeast. Mix in the toasted cracked wheat mixture. Make a well in the center and pour in the water, yogurt, oil and syrup. Mix with a wooden spoon or paddle of an electric mixer until dough forms, about 5 minutes. Turn onto a lightly floured surface and knead by hand for 10 minutes, or knead in mixer bowl with a dough hook for 5 minutes.

Lightly coat a large mixing bowl and two 4 1/2x8 1/2 inch loaf pans with cooking spray. Place dough in bowl, cover lightly with a towel, and let rise at room temperature until doubled in bulk, about 45 minutes.

Punch dough down. Divide in half and form each half into a loaf; place in prepared loaf pans. Cover again and let rise until doubled, about 30 minutes. Bake until loaves are well risen, appear browned, and sound hollow when tapped, 40-45 minutes. Turn loaves out of the pan onto a rack to cool completely before slicing.


NOTE: Bread is best eaten within a day of baking, but can be frozen for up to 1 month.