Multigrain Oatmeal Bread
Nuts, seeds and cracked wheat give this wholesome bread a wonderfully crunchy texture.
This recipe is featured at Food Wanderings.
This recipe makes 2 loaves
1/2 cup sugar
1/2 cup warm water (110°-115°F)
4+1/2 tsp Active Dry Yeast*
1+1/4 cups boiling water
3/4 cup quick-cooking rolled oats
1/4 cup cracked wheat
1/4 cup vegetable oil
1+1/2 tsp salt
1/4 cup flax seeds
1/4 cup sunflower seeds
2 large eggs, lightly beaten
1 cup whole wheat flour
4+1/2 cups bread flour
1 large egg, lightly beaten
3 TBSP quick-cooking rolled oats
2 TBSP flax seeds
1. In small bowl, dissolve 1 tsp 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 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 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 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) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; 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.