Makeover Seven-Grain Cereal Bread Recipe

Makeover Seven-Grain Cereal Bread Recipe photo by Taste of Home

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No longer is baking bread an all-day affair. Quick-rise yeast helps these tender, mildly sweet loaves come together in half the time. —Laura Reese, Flagstaff, Arizona

This recipe is:

Healthy

Diabetic Friendly

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Makeover Seven-Grain Cereal Bread Recipe

Prep: 35 min. + rising Bake: 35 min. + cooling

Yield: 32 Servings

35 35 70

Ingredients

1/2 cup seven-grain cereal
2-1/2 cups water
1/3 cup molasses
1/4 cup butter, cubed
6 to 6-1/4 cups all-purpose flour
1 cup whole wheat flour
1/3 cup packed brown sugar
3 teaspoons salt
2 packages (1/4 ounce each) quick-rise yeast
2 eggs

Directions

In a large microwave-safe bowl, combine cereal and water. Cover and cook on high for 4 minutes (mixture will be liquidy). Stir in molasses and butter. Let stand until mixture cools to 120°-130°, stirring occasionally.
In a large bowl, combine 4 cups all-purpose flour, whole wheat flour, brown sugar, salt and yeast. Add cereal mixture to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Divide dough in half. Shape into loaves. Place in two 9-in. x 5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool completely. Yield: 2 loaves (16 slices each).

Nutritional Facts 1 slice equals 141 calories, 2 g fat (1 g saturated fat), 17 mg cholesterol, 239 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchange: 1-1/2 starch.

Originally published as Makeover Seven-Grain Cereal Bread in Healthy Cooking April/May 2012, p28