Oaty Multigrain Bread 🍞

Overview:

This Oaty Multigrain Bread recipe is a delightful combination of wholesome ingredients, designed to elevate your bread experience to a whole new level of flavor and nutrition. With a perfect blend of oats, wheat germ, and other nutritious components, this bread not only satisfies your taste buds but also provides a healthy dose of fiber. Originally inspired by Fleischman’s Yeast, this recipe has been tailored to offer both simplicity and nutritional value, making it an ideal choice for any occasion.

Nutritional Information:

Calories: 1823.6
Fat Content: 43.2g
Saturated Fat Content: 8.8g
Cholesterol Content: 227.4mg
Sodium Content: 2502mg
Carbohydrate Content: 304.9g
Fiber Content: 17.4g
Sugar Content: 35.3g
Protein Content: 54.5g

Ingredients:

1 cup water
1 cup plain yogurt
1/4 cup old-fashioned oats
1/2 cup quick-cooking oats
1/3 cup wheat germ
1/3 cup all-purpose flour
5 – 5 1/2 cups unbleached white flour (adjustable, see description)
1/4 cup light brown sugar
2 packets fast-rising yeast
2 teaspoons salt
2 eggs
Additional wheat germ or oats for sprinkling

Instructions:

Prepare the Liquid Mixture: In a saucepan, heat water, yogurt, and oil until simmering.
Incorporate Oats and Wheat Germ: Stir in old-fashioned oats, quick-cooking oats, and wheat germ. Allow the mixture to cool until it reaches a very warm temperature (120 to 130°F), approximately 30 minutes.
Combine Dry Ingredients: In a large bowl, mix 1 cup of all-purpose flour with brown sugar, undissolved yeast, and salt.
Blend with Liquid Mixture: Add the cooled oat and wheat germ mixture to the dry ingredients. Blend well.
Add Eggs and Flour: Stir in 1 beaten egg and enough of the remaining flour to form a soft dough.
Knead the Dough: On a lightly floured surface, knead the dough until it becomes smooth and elastic, usually taking around 6-8 minutes.
Allow the Dough to Rest: Cover the dough and let it rest on a floured surface for approximately 10 minutes.
Divide and Shape: Divide the dough into two equal parts. Roll each part into a 12×7-inch rectangle.
Roll and Seal: Starting from the short end, tightly roll each rectangle as if making a jelly roll. Pinch the seams and ends to seal.
Place in Loaf Pans: Grease two 8 1/2×4 1/2-inch loaf pans and place the rolled dough, seam sides down, into the pans.
Allow to Rise: Cover the pans and let the dough rise in a warm, draft-free place until doubled in size, which usually takes about 30-45 minutes.
Preheat and Slash: Preheat the oven to 375°F. Using a sharp knife, make three diagonal slashes (1/4 inch deep) on the top of each loaf.
Egg Wash and Sprinkle: Lightly beat the remaining egg and brush it onto the loaves. Sprinkle with additional wheat germ or oats for added texture.
Bake: Place the pans in the preheated oven and bake for 25-30 minutes, or until the loaves are golden brown and sound hollow when tapped.
Cool and Enjoy: Remove the loaves from the pans and let them cool on wire racks before slicing and serving.

Serving Suggestions:

This Oaty Multigrain Bread is perfect for any time of day. Enjoy it warm with a spread of butter or jam for breakfast, use it to make sandwiches for a wholesome lunch, or pair it with your favorite soup or salad for a satisfying dinner. However you choose to enjoy it, this bread is sure to become a staple in your home!

Storage:

To keep your Oaty Multigrain Bread fresh, store it in an airtight container or resealable plastic bag at room temperature for up to 3 days. For longer storage, you can freeze the bread for up to 3 months. Simply slice the bread, wrap it tightly in plastic wrap and aluminum foil, and freeze. Thaw slices as needed and enjoy the deliciousness of homemade bread anytime!