1 c Water
1 c Plain yogurt
1/4 c Vegetable oil
1/2 c Oats (old-fashioned or
-quick-cooking)
1/3 c Wheat germ
1/3 c Unprocessed bran
5 1/2 c All-purpose flour
1/4 c Light brown sugar; firmly
-packed
2 pk Fleischmann’s rapidrise
-yeast
2 ts Salt
2 Eggs
Additional wheat germ or
-oats, for topping
Heat water, yogurt, and oil to simmering. Stir in oats, wheat germ, and
bran. Set aside until cooled to very warm (120 to 130F), about 30
minutes.
In large bowl, combine 1 cup flour, brown sugar, undissolved yeast, and
salt. Add cooled bran mixture; blend well. Stir in 1 egg and enough
remaining flour to make soft dough. Knead on lightly floured surface until
smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured
surface 10 minutes.
Divide dough in half. Roll each half to 12- x 7-inch rectangle. Beginning
at short end of each, 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 30 to 45 minutes.
With sharp knife, make 3 diagonal slashes (1/4 inch deep) on each loaf.
Lightly beat remaining egg; brush on loaves. Sprinkle with wheat germ or
oats. Bake at 375F for 25 to 30 minutes or until done. Remove from pans;
let cool on wire racks.
Nutrition information per serving (1/24 of recipe): calories 157; total fat
3 g; saturated fat 1 g; cholesterol 18 mg; sodium 207 mg; total
carbohydrate 27 g; dietary fiber 2 g; protein 5 g.
Yields
2 Servings