Hearty Oat and Grain Bread

By KimberlyB

Ingredients

• 2 cups water
• 1/3 cup cracked wheat
• 2 tablespoons cooking oil
• 2 tablespoons molasses
• 1 package active dry yeast
• 1 cup rolled oats
• 1/4 cup nonfat dry milk powder
• 1/4 cup oat bran or toasted wheat germ
• 1 teaspoon salt
• 1 1/2 cups whole wheat flour
• 1 1/2 - 2 cups all-purpose flour
• Water
• 1 tablespoon rolled oats

Details

Adapted from recipe.com

Preparation

Step 1

In a small saucepan, bring the 2 cups water to boiling; add cracked wheat. Reduce heat. Cover and simmer for 5 minutes. Remove from heat; transfer mixture to a large bowl. Stir in oil and molasses. Cool to lukewarm (105 degrees F to 115 degrees F). Stir in yeast until dissolved. Add the 1 cup rolled oats, the dry milk powder, oat bran or wheat germ, and salt.

Using a wooden spoon, stir in the whole wheat flour; stir in as much of the all-purpose flour as you can. Turn out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (about 1 hour).

Punch down dough; cover and let rest for 10 minutes. Meanwhile, grease a baking sheet; Shape dough into an 8-inch round loaf; place on baking sheet. Cover and let rise in a warm place until nearly double in size (30 to 45 minutes).

Preheat oven to 375 degrees F. Make 3 diagonal shallow slits across the top of the loaf. Brush lightly with water; sprinkle with the 1 tablespoon rolled oats.

Bake for 30 to 35 minutes or until loaf sounds hollow when tapped. Makes 20 servings.

Nutrition information

Per Serving: cal. (kcal) 115, Fat, total (g) 2, chol. (mg) 0, sat. fat (g) 0, carb. (g) 21, fiber (g) 3, pro. (g) 4, sodium (mg) 124, Starch () 1.5, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet