1 cup water
1 cup plain yogurt
1/4 cup vegetable oil
1/2 cup oats (old-fashioned or quick-cooking)
1/3 cup wheat germ
1/3 cup unprocessed bran
5 cups all-purpose flour (5 to 5 1/2 cups)
1/4 cup packed light brown sugar
2 packages Fleischmann's® Rapid Rise Yeast
2 teaspoons salt
2 eggs
Wheat germ or oats, for topping
Servings: 24 / Yield: 2 Loaves
1. Heat water, yogurt and oil to simmering. Stir in oats, wheat germ and bran. Set aside until cooled to very warm (120º to 130ºF), about 30 minutes.
2. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Add cooled bran mixture; blend well. Stir in 1 egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.
3. Divide dough in half. Roll each to 12- × 7-inch rectangle. Beginning at short end of each, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in two greased 8 1/2- × 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
4. With sharp knife, make three diagonal slashes (1/4-inch deep) on each loaf. Lightly beat remaining egg; brush on loaves. Sprinkle with wheat germ or oats. Bake at 375ºF for 25 to 30 minutes or until done. Remove from pans; cool on wire racks.
1 cup plain yogurt
1/4 cup vegetable oil
1/2 cup oats (old-fashioned or quick-cooking)
1/3 cup wheat germ
1/3 cup unprocessed bran
5 cups all-purpose flour (5 to 5 1/2 cups)
1/4 cup packed light brown sugar
2 packages Fleischmann's® Rapid Rise Yeast
2 teaspoons salt
2 eggs
Wheat germ or oats, for topping
Servings: 24 / Yield: 2 Loaves
1. Heat water, yogurt and oil to simmering. Stir in oats, wheat germ and bran. Set aside until cooled to very warm (120º to 130ºF), about 30 minutes.
2. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Add cooled bran mixture; blend well. Stir in 1 egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.
3. Divide dough in half. Roll each to 12- × 7-inch rectangle. Beginning at short end of each, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in two greased 8 1/2- × 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
4. With sharp knife, make three diagonal slashes (1/4-inch deep) on each loaf. Lightly beat remaining egg; brush on loaves. Sprinkle with wheat germ or oats. Bake at 375ºF for 25 to 30 minutes or until done. Remove from pans; cool on wire racks.
