Wheat Germ, Bran and Whole Oats –
Recipe has Three Times the Fiber Content of White Bread
Butter, Yogurt and Egg Add Richness
and Improve Crumb Texture
Makes 2 Loaves
1 cup water
1 (8-ounce) cup plain yogurt
1/4 cup butter or margarine
1/2 cup oats, old-fashioned or quick-cooking
1/3 cup wheat germ
1/3 cup unprocessed bran
4 to 4-1/2 cups all-purpose flour
1 cup whole wheat flour
1/4 cup barley flour
1/2 cup packed brown sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
2 teaspoons salt
1 large egg
1 egg, lightly beaten
Wheat germ or oats, for topping
Heat water, yogurt and butter to boiling. Stir in oats, wheat germ and bran. Set aside until cooled to very warm (120o to 130oF), about 30 minutes.
In a large bowl, combine 1-1/3 cups all-purpose flour, whole wheat flour, and barley flour, sugar, undissolved yeast, and salt. Stir in cooled bran mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 egg and 1 cup all-purpose flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly greased surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half; roll each to 12 x 7-inch rectangle. Beginning from short ends, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in 2 greased 8-1/2 x 4-1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
With sharp knife, make 3 diagonal slashes, 1/4-inch deep, on each loaf. Brush with beaten egg; sprinkle with wheat germ or oats. Bake at 375oF for 40 minutes or until done. Remove from pans; cool on wire rack.
Serving size: 1 slice; 1/24 of recipe
Serving weight: 2 ounces (57 g)
Calories 150; Total fat 3 g; Saturated fat 1.5 g ;
Cholesterol 15 mg; Sodium 220 mg; Carbohydrates 27 g;
Dietary fiber 2 g (1 g / oz); Sugars 5 g; Protein 4 g