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Bountiful Loaves

Total Time

Prep: 30 min. + rising Bake: 25 min. + cooling

Makes

2 loaves (16 slices each)

This healthy, rustic bread fills you up. It’s delicious as is or with dried cranberries instead of raisins. —Jennifer Ferro, Drumheller, Alberta
Bountiful Loaves Recipe photo by Taste of Home
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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

  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.

Nutrition 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.

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