Sturdy Multigrain Bread

With cereal and whole-wheat and rye flours, this bread is a good source of fiber. Line a basket with a decorative napkin, and fill it with assorted preserves and a loaf wrapped in plastic wrap.

Yield: 16 slices (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 207
  • Calories from fat: 16%
  • Fat: 3.6g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 1.5g
  • Protein: 6.3g
  • Carbohydrate: 38.7g
  • Fiber: 4.1g
  • Cholesterol: 0.0mg
  • Iron: 1.9mg
  • Sodium: 297mg
  • Calcium: 17mg


  • 1 3/4 cups water
  • 1 1/4 cups multigrain hot cereal (such as Quaker)
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 2 tablespoons honey
  • 1 2/3 cups warm water (100° to 110°)
  • 1/4 cup plain low-fat yogurt
  • 3 tablespoons vegetable oil
  • 2 1/2 cups bread flour, divided
  • 2 cups whole-wheat flour
  • 1 cup rye flour
  • 2 teaspoons salt
  • Cooking spray


  1. Bring 1 3/4 cups water to a boil in a medium saucepan; stir in cereal. Cook 1 minute over medium-low heat or until liquid is nearly absorbed, stirring occasionally. Remove from heat; let stand, covered, 30 minutes or until cool.
  2. Dissolve yeast and honey in warm water in a large bowl; let stand 5 minutes. Stir in the yogurt and oil. Lightly spoon flours into dry measuring cups, and level with a knife. Combine 1 1/2 cups bread flour, whole-wheat flour, rye flour, and salt, stirring well with a whisk; add to the yeast mixture, stirring until well-blended. Turn dough out onto a lightly floured surface; knead in cereal mixture. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
  3. 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 the indentation remains, the dough has risen enough.) Punch dough down; roll into a 14 x 7-inch rectangle on a lightly floured surface. Roll up rectangle tightly, starting with a long edge. Press firmly to eliminate air pockets; pinch the seam and ends to seal. Place the roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 1 hour or until doubled in size.
  4. Preheat oven to 350°.
  5. Uncover dough. Bake at 350° for 50 minutes or until the loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.
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