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Multigrain Bread
- Natasha Kanade
- February 10, 2022
- Easy
- Servings - 4-5
- Calories - 2136
Nutrients
- Protein - 55g
- Fats - 94g
- Carbs - 67g
- Fiber - 30g
Ingredients:
- 1 cup (3oz/85g) old fashioned rolled oats (you can also use quick cooking oats)
- 1 cup (8oz/225g) plain yogurt
- 1 cup (8floz/225ml) whole milk
- 1/4 cup (2floz/57ml) flavorless oil (veg, canola, sunflower)
- 1/4 cup (2 1/2oz/71g) honey
- 1 large egg*
- 1 1/3 cups (6 1/2oz/185g) whole wheat flour
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/4 teaspoons salt
Notes:
- The number of ingredients can change as per the number of people being served.
- If you like you can change the style and make modifications to the mentioned ingredients and recipe.
Directions:
- Generously grease a 9×5 inch loaf pan with butter. Set aside.
- In a medium bowl, mix together the oats, yogurt, milk, oil, honey, and egg until well blended. Set this mix aside for at least 45 minutes to allow the oats to hydrate.
- In a separate large bowl, stir together the whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt.
- Gently stir the yogurt mixture into the flour mixture until JUST combined but not overmixed as minimal mixing results in a light bread. Note: If your mix is a little dry add 1/4 cup more milk. I have made this bread a lot and sometimes it needs a little more liquid.
- Pour the batter into the pan, spreading evenly to the edges and sprinkle over a few more oats on top.
- In an oven preheated to 375°F (190°C) bake the bread for roughly 50-55 minutes or until golden brown.
- Remove from the oven and place the loaf on a wire rack to cool completely before cutting.
- You can store the bread at room temperature for 3 days or keep refrigerated for up to a week. This bread also freezes really well and makes AMAZING toast.
