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Multigrain Nutrition Loaves

 Multigrain Nutrition Loaves
“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
48 ServingsPrep: 30 min. + rising Bake: 35 min. + cooling

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.

2 of 2

Multigrain Nutrition Loaves (continued)

Directions (continued)

  • 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.