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.
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.
