Hearty Multigrain Bread Recipe

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Hearty Multigrain Bread
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Ingredients
22
Count
Nutrition
4099
Calories
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Ingredients:

Directions:

  1. To prepare dough, cook 1 2/3 cups milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Combine 2/3 cup oats, wheat germ, and cornmeal in a large bowl; stir in scalded milk. Cool until warm (100° to 110°).
  2. Lightly spoon whole-wheat flour into dry measuring cups; level with a knife. Combine 1 1/2 cups wheat flour and yeast in a bowl, stirring with a whisk. Add flour mixture to milk mixture; stir well to combine. Add water and next 7 ingredients (through salt) to milk mixture; stir until well blended.
  3. Lightly spoon all-purpose flour into dry measuring cups; level with a knife. Add 1/2 cup whole-wheat flour and 2 1/2 cups all purpose flour to milk mixture; stir until a soft dough forms. Turn dough out onto a floured surface; let rest 5 minutes. Knead dough until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
  4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in half. Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 13- x 7-inch rectangle on a floured surface. Roll up each rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place each roll, seam side down, in an 8- x 4-inch loaf pan coated with cooking spray. Cover and let rise 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)
  5. Preheat oven to 375°.
  6. To prepare topping, combine 1 tablespoon milk and egg in a small bowl; brush over loaves. Combine flaxseed, poppy seeds, millet, and 1 teaspoon oats in a bowl; srinkle seed mixture over loaves.
  7. Bake at 375º for 15 minutes. Reduce heat to 350º and bake 20 minutes or until loaves are browned on bottom and sounds hollow when tapped. Remove from pan; cool on wire racks.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4098.72 Kcal (17161 kJ)
Calories from fat 749.45 Kcal
% Daily Value*
Total Fat 83.27g 128%
Cholesterol 186mg 62%
Sodium 3285.31mg 137%
Potassium 3275.23mg 70%
Total Carbs 741.58g 247%
Sugars 155.5g 622%
Dietary Fiber 34.41g 138%
Protein 100.86g 202%
Vitamin C 2.7mg 4%
Iron 33.7mg 187%
Calcium 802.6mg 80%
Amount Per 100 g
Calories 256.84 Kcal (1075 kJ)
Calories from fat 46.96 Kcal
% Daily Value*
Total Fat 5.22g 128%
Cholesterol 11.66mg 62%
Sodium 205.87mg 137%
Potassium 205.23mg 70%
Total Carbs 46.47g 247%
Sugars 9.74g 622%
Dietary Fiber 2.16g 138%
Protein 6.32g 202%
Vitamin C 0.2mg 4%
Iron 2.1mg 187%
Calcium 50.3mg 80%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 88.1
    Points
  • 108
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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