Bountiful Loaves Recipe
Bountiful Loaves Recipe photo by Taste of Home
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Bountiful Loaves Recipe

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This healthy, rustic bread fills you up. It’s delicious as is or with dried cranberries instead of raisins. —Jennifer Ferro, Drumheller, Alberta
TOTAL TIME: Prep: 30 min. + rising Bake: 25 min. + cooling
MAKES:32 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 25 min. + cooling
MAKES: 32 servings


  • 2 packages (1/4 ounce each) active dry yeast
  • 3 teaspoons sugar, divided
  • 2-1/2 cups warm water (110° to 115°)
  • 3 cups whole wheat flour
  • 1 cup old-fashioned oats
  • 1/2 cup oat bran
  • 1/2 cup toasted wheat germ
  • 1/2 cup ground flaxseed
  • 1 egg
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 2-1/2 cups all-purpose flour
  • 1/2 cup sunflower kernels
  • 1/2 cup raisins

Nutritional Facts

1 slice: 133 calories, 4g fat (0 saturated fat), 7mg cholesterol, 161mg sodium, 23g carbohydrate (2g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.


  1. In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water; let stand for 5 minutes. Add the whole wheat flour, oats, oat bran, wheat germ, flaxseed, egg, oil, salt, 1 cup all-purpose flour and remaining sugar. Beat until smooth. Stir in the sunflower kernels, raisins and enough remaining flour to form a firm dough (dough will be sticky).
  2. 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.
  3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two round loaves. Place on a baking sheet coated with cooking spray. Cover and let rise until nearly doubled, about 30 minutes.
  4. Bake at 375° for 25-30 minutes or until golden brown. Remove from baking sheet to wire rack to cool. Yield: 2 loaves (16 slices each).
Originally published as Bountiful Loaves in Healthy Cooking October/November 2010, p17

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pamelag21 User ID: 1233367 169274
Reviewed Aug. 7, 2011

"Very good. I didn't have any wheat germ so I used wheat bran instead. Used brown sugar instead of white. Added a bit of cinnamon - thought that it went well with the raisins. To the previous comment about it being dry - I added an extra egg because of your comment. I don't know if that is what made the difference or not, but it didn't come out dry."

rking User ID: 652627 145845
Reviewed Oct. 3, 2010

"This is a great bread! The only reason I didn't give it 5 stars is because I thought it was just a little dry. Does anyone have any suggestions as to how to moisten it up a little. I loved the flavor and am afraid to mess with the recipe because I don't want to change that."

joedebfry User ID: 265172 128202
Reviewed Oct. 1, 2010

"I used my bread machine for the dough, making just one loaf. I used dried cranberries rather than raisins. Great bread! I added more water to the dough, but I possibly measured wrong initially. I needed to bake the bread a little longer."

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