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Bountiful Loaves

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

Ingredients

  • 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

Directions

  • 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).
  • 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

2 of 2

Bountiful Loaves (continued)

Directions (continued)

  • until doubled, about 1 hour.
  • 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.
  • 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).
Nutritional Facts: 1 slice equals 133 calories, 4 g fat (trace saturated fat), 7 mg cholesterol, 161 mg sodium, 23 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.