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Multigrain Oatmeal Bread
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Nuts, seeds and cracked wheat give this wholesome bread a wonderfully crunchy texture.
INGREDIENTS
This recipe makes 2 loaves
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DIRECTIONS
1/2 cup (125 mL) sugar
1/2 cup (125 mL) warm water (110°-115°F)
4+1/2 tsp Active Dry Yeast* (or 2 pkgs / 24 mL)
1+1/4 cups (300 mL) boiling water
3/4 cup (175 mL) quick-cooking rolled oats
1/4 cup (50 mL) cracked wheat
1/4 cup (50 mL) vegetable oil
1+1/2 tsp (7 mL) salt
1/4 cup (50 mL) flax seeds
1/4 cup (50 mL) sunflower seeds
2 large eggs, lightly beaten
1 cup (250 mL) whole wheat flour
4+1/2 (1.125 L) cups bread flour
Topping
1 large egg, lightly beaten
3 TBSP (50 mL) quick-cooking rolled oats
2 TBSP (25 mL) flax seeds
1. In small bowl, dissolve 1 tsp (5 mL) sugar in warm water. Stir in Active Dry Yeast; let stand for 10 minutes, or until foamy.
2. In large bowl, combine remaining sugar, boiling water, rolled oats, cracked wheat, oil and salt; let cool to lukewarm. Stir in yeast mixture, flax seeds, sunflower seeds and eggs.
3. With whisk, beat in whole wheat flour and 2 cups (500 mL) of bread flour. Using wooden spoon, gradually stir in enough of remaining bread flour to make soft dough. Turn out onto lightly floured surface; knead for 7-10 minutes or until smooth and elastic, adding more flour if necessary.
4. Place dough in greased bowl, turning to coat all over. Cover with plastic wrap; let rise in warm draft-free place for 1 hour or until dough tests ripe.
5. Grease two 8- x 4-inch (1.5 L) loaf pans; set aside.
6. Punch down dough; turn out onto lightly floured surface. Divide dough in half; knead each portion into ball. Using rolling pin, gently roll each into rectangle the length of loaf pan. Roll up into cylinder; pinch along bottom to seal. Fold each end of loaf in and pinch to seal. Place into prepared pans. Cover and let rise in warm draft-free place for about 1 hour or until doubled in bulk.
7. Brush egg over loaves, sprinkle with topping of rolled oats and flax seeds. Bake in centre of 375°F (190°C) oven for about 30-35 minutes or until loaves are golden brown and sound hollow when tapped on bottom. Remove from pans; let cool on racks.
*You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.