So did you make it ’til midnight last night? I had a house full of 12-18 year old kids, so there was no way I could fall asleep until they all left. We ate too much junk food all night, followed by a pancake breakfast at midnight.
I could post recipes of that unhealthy stuff we ate, but in respect for most people’s desire to eat healthier this year, I will post this amazing multigrain bread. Don’t think this is a pattern for me. Back to fattening, delicious baked goods next week 🙂
Multigrain Bread
- Yield: 1 loaf 1x
Description
This recipe for homemade multigrain bread is wholesome heaven! We love the soft and tender texture and all the healthy whole grains.
Ingredients
Scale
- 2 cups all purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup old-fashioned rolled oats
- 1/4 cup cornmeal
- 1/4 cup pumpernickel flour
- 1/4 cup sunflower seeds
- 1/4 cup brown sugar, lightly packed
- 1 tablespoon vital wheat gluten
- 2 teaspoons instant yeast or active dry yeast
- 1 1/2 teaspoons salt
- 1/4 cup buttermilk powder
- 3 TB butter, softened
- 1 to 1 1/4 cups lukewarm water
Instructions
- Make a smooth, supple dough, by hand or machine (bread machine is fine). Let the dough rise for 1 hour, then shape it into a loaf and place it in a greased 8 1/2 x 4 1/2-inch bread pan. Drape the loaf lightly with greased plastic wrap, and let it rise for about 1 1/2 hours, till crowned about 1 inch over the rim of the pan.
- Bake the bread in a preheated 350°F oven for 35 to 40 minutes.
Nutrition
- Serving Size: 1 loaf
- Calories: 2321
- Sugar: 74g
- Sodium: 3745mg
- Fat: 63g
- Saturated Fat: 24g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 364g
- Fiber: 32g
- Protein: 67g
- Cholesterol: 114mg
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