Oats, whole wheat flour, bran flakes, and wheat germ make this bread dense and full flavored. The recipe makes two loaves, so freeze one to enjoy later. Wrap in plastic wrap then aluminum foil, and store in the freezer for up to 2 months.
1/3 cup honey
2 packages dry yeast (about 4 1/2 teaspoons)
4 cups warm water (100° to 110°)
8 cups all-purpose flour, divided
2 cups whole wheat flour
2 cups regular oats
1 cup wheat bran flakes cereal (such as Bran Flakes)
1 cup toasted wheat germ
4 teaspoons salt
How to Make It
Dissolve honey and yeast in warm water in a large bowl, and let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add 7 cups all-purpose flour, whole wheat flour, and the next 4 ingredients (whole wheat flour through salt) to yeast mixture; stir well to form a stiff dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
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, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)
Punch the dough down; cover and let rest 5 minutes. Divide in half. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 15 x 8-inch rectangle on a floured surface. Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place rolls, seam sides down, in 2 (9 x 5-inch) loaf pans coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.
Preheat oven to 350°.
Uncover dough; bake at 350° for 40 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove from pans; cool on wire racks.
This bread was great! Very hearty and filling. Had to add more water to get it to stick together- most likely a personal error, though. I used milled flax instead of wheat germ as well. Will make again!
Love this bread! I use 1 cup of ground flax seeds instead of wheat germ & I use all wheat flour & it turns out perfect every time. It makes 2 huge loaves...rises quite a bit. Very easy recipe. It's in our regular rotation now.
This was a fairly easy bread recipe and it turned out great! The dough rose very nicely and made 2 great size loaves for sandwiches. I did substitute and used only White Whole Wheat Flour as this is what my family traditionally uses. Otherwise, the recipe was followed. This will become a common baking project in our house and will be the major source of all of our bread - great for sandwiches, toast, and serving alongside a dish.
My 5 year loves this and keeps asking for Mommy's bread. This is as good if not better than any other whole grain bread you can buy at a regular grocery and probably healthier. I am going to add Flax seeds next time to see if it adds some additional texture, but the original texture and density was wonderful.
One of the best multigrain bread recipes. It works as a half recipe in the bread machine and then bake in the oven. I sometimes make the dough in the evening and then let it rise overnight in the refrigerator. It takes a bit longer to bake since the dough is cold.
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