A touch of brown sugar sweetens this multi-grain bread. Source: EatingWell Magazine, May/June 1996

EatingWell Test Kitchen
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Ingredients

Directions

  • Combine milk and brown sugar in a small saucepan; heat over medium heat, stirring to dissolve the sugar, until warm. (The temperature should register 95 degrees F on an instant-read thermometer.)

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  • Pour the milk mixture into a large mixing bowl and sprinkle in yeast. Let stand until the yeast has dissolved, about 5 minutes.

  • Meanwhile, combine whole-wheat flour, 2 cups bread flour, cracked wheat, oat bran and wheat bran in another mixing bowl.

  • Give the milk/yeast mixture a stir and add about half of the flour/bran mixture to it. Add salt and beat with a wooden spoon until smooth. Beat in the remaining flour/bran mixture. Gradually add enough of the remaining white flour until you can stir no more.

  • Place the dough on a floured work surface and knead, adding only enough flour to prevent it from sticking, until the dough is smooth and somewhat elastic, 5 to 10 minutes. (Alternatively, the dough can be mixed and kneaded in a stand-up mixer fitted with a dough hook.)

  • Place the dough in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm place until doubled, about 40 minutes. Gently punch the dough down.

  • Coat two 9-by-5-inch loaf pans with cooking spray. Place the dough on a floured work surface and cut it into 2 pieces. Shape into loaves and place in the prepared pans. Cover with greased wax paper or plastic wrap and let rise until loaves are 1/2 to 1 inch above the tops of the pans.

  • Meanwhile, preheat oven to 350 degrees F.

  • Bake the loaves until the tops are brown and the bottoms sound hollow when tapped, 30 to 40 minutes. Remove from the pans and place on a wire rack to cool.

Nutrition Facts

136 calories; 0.5 g total fat; 1 mg cholesterol; 157 mg sodium. 28.4 g carbohydrates; 5.3 g protein; Full Nutrition