Multigrain Bread Recipe

15 ml

50 ml

65 g

475 ml

10 ml

50 ml

50 g

30 ml

2

25 g

175 g

350 g

450 g

Active dried yeast

Lukewarm water

Rolled oats

Milk

Salt

Oil

Light brown sugar

Honey

Eggs, lightly beaten

Wheat germ

Soya flour

Wholemeal flour

Strong flour

• Combine the yeast and water, stir and leave for about 15 minutes to dissolve.
• Place the oats in a large bowl. Scald the milk, then pour over the rolled oats.
• Stir in the salt, oil, sugar and honey. Leave until lukewarm.
• Stir in the yeast mixture, eggs, wheatgerm, soya and wholemeal flour.
• Gradually stir in enough strong flour to obtain a rough dough.
• Transfer the dough to a floured surface and knead, adding flour if necessary, until smooth and elastic.
• Return to a clean bowl, cover and leave to rise in a warm place until doubled in volume, about 2 1/2 hours.
• Grease two 22 x 11cm loaf tins. Punch down the risen dough and knead briefly. Then divide the dough into quarters. Roll each quarter into a cylinder 4cm thick. Twist together two cylinders and place in a tin, repeat for the remaining cylinders. Cover and leave to rise until doubled in volume again, about 1 hour.
• Meanwhile preheat the oven to 190^oC / 375^oF / Gas 5.
• Bake until bases sound hollow when tapped lightly, about 45-50 minutes.
• Turn out and cool on a wire rack.