“I developed this recipe for my sister when I learned she was diabetic,” says Kandi Lilley of Wilton, Maine. “Filled with whole grains, this moist bread makes great toast or sandwiches.”
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VERIFIED BY Taste of Home Test Kitchen
- 1 package (1/4 ounce) active dry yeast
- 1-1/3 cups warm water (110° to 115°)
- 1 cup whole wheat flour
- 3/4 cup quick-cooking oats
- 1/3 cup nonfat dry milk powder
- 2 tablespoons ground flaxseed
- 2 tablespoons toasted wheat germ
- 4 teaspoons canola oil
- 4 teaspoons brown sugar
- 1-1/2 teaspoons salt
- 2 to 2-1/2 cups all-purpose flour
- In a large mixing bowl, dissolve yeast in warm water. Add the whole wheat flour, oats, milk powder, flaxseed, wheat germ, oil, brown sugar and salt. Beat until smooth. Stir in enough all-purpose flour to form a stiff 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; shape into a loaf. Place in a 9-in. x 5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 45 minutes.
- Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf (16 slices).
Originally published as Good-for-You Grain Bread in Light & Tasty October/November 2007, p53