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Multigrain Nutrition Loaves Recipe

Multigrain Nutrition Loaves Recipe photo by Taste of Home

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“As a dietitian, I’m always hunting for healthful, homemade additions to my family’s meals, and this is a yummy one.” —Barb Troy, New Berlin, Wisconsin

This recipe is:

Healthy

Diabetic Friendly

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Multigrain Nutrition Loaves Recipe

Prep: 30 min. + rising Bake: 35 min. + cooling

Yield: 48 Servings

30 35 65

Ingredients

6-1/2 to 7 cups all-purpose flour
1-1/2 cups whole wheat flour
1 cup bran flakes
1 cup quick-cooking oats
2 packages (1/4 ounce each) active dry yeast
2 teaspoons salt
2-1/2 cups water
1-1/2 cups (12 ounces) 1% cottage cheese
1 cup raisins
1/2 cup molasses
2 tablespoons butter
2 eggs

Directions

In a large mixing bowl, combine 2 cups all-purpose flour, whole wheat flour, bran flakes, oats, yeast and salt. In a small saucepan, heat water, cottage cheese, raisins, molasses and butter to 120°-130°. Add to dry ingredients; beat until blended. Beat in eggs. Stir in enough remaining all-purpose flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape into loaves. Place in three 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 40 minutes.
Preheat oven to 375°, Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 3 loaves (16 slices each).

Nutritional Facts 1 slice equals 110 calories, 1 g fat (trace saturated fat), 10 mg cholesterol, 143 mg sodium, 21 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchange: 1-1/2 starch.

Originally published as Multigrain Nutrition Loaves in Healthy Cooking June/July 2011, p62

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Multigrain Nutrition Loaves

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Reviewed on Dec. 16, 2011 by deebee89

I have made this bread several times now, and all three loaves are always gone within a few days. It is delicious toasted with a little butter, but our absolute favorite way to eat it is to use it in French toast with cinnamon and vanilla, butter it and sprinkle it with a tiny bit of powdered sugar. Mmmm...

Reviewed on May. 24, 2011 by Sherrypie1953

This was delicious...absolutely perfect bread...yum!!!