Multigrain Whole Wheat Bread Recipe

Name: Multigrain Whole Wheat Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups water (110); 4 1/2 cups whole wheat flour (upto 5 c); 3 cups oats; 1/3 cup gluten flour; 1/3 cup oil; 1/3 cup honey; 1 1/2 tablespoons instant yeast; 1 tablespoon salt; 1/3 cup wheat germ; 1/3 cup wheat bran; 1/3 cup toasted crushed almonds (or your choice of nuts)

Servings: persons

2 1/2 cups water (110)
4 1/2 cups whole wheat flour (upto 5 c)
3 cups oats
1/3 cup gluten flour
1/3 cup oil
1/3 cup honey
1 1/2 tablespoons instant yeast
1 tablespoon salt
1/3 cup wheat germ
1/3 cup wheat bran
1/3 cup toasted crushed almonds (or your choice of nuts)

1
Combine 1 1/2 c ww, 1 1/2 c oats, 1/3 c gluten flour,oil, honey.
2
Pour water, mix well.
3
Add yeast, salt, mix, 1 1/2 c oats.
4
Stir in 3 - 3 1/2 c of whole wheat. Stop adding when cleans sides of bowl.
5
Knead well. Divide into 2 loaves. Place in greased pan cover with towel. Rise til dbl 45- 60min.
6
Bake 350u00b0 30min.
7
NOTE: For wheat germ, wheat bran, nuts. May sub any of the following as long as 1 c total: GNC soy baking mix, Flax seed, Wheat Germ, Oat bran, Bulgar Wheat, Sunflower seed.

1065

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 cups water (110), 4 1/2 cups whole wheat flour (upto 5 c), 3 cups oats, 1/3 cup gluten flour, and more.

Yes, Multigrain Whole Wheat Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Multigrain Whole Wheat Bread

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