Recipes and Cooking Mixed Grain Bread 5.0 (2) By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 2, 2011 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Rise Time: 1 hrs 30 mins Bake Time: 30 mins Stand Time: 10 mins Total Time: 2 hrs 40 mins Servings: 24 Yield: 2 loaves Jump to Nutrition Facts Ingredients 3 ½ - 4 cup all-purpose flour 2 packages active dry yeast 1 ½ cup milk ¾ cup water ½ cup cracked wheat ¼ cup cornmeal ¼ cup packed brown sugar 3 tablespoon vegetable or canola oil 2 teaspoon salt 1 ½ cup whole wheat flour ½ cup rolled oats Water Rolled oats Directions In a large mixing bowl combine 2 cups of the all-purpose flour and the yeast; set aside. In a medium saucepan combine milk, the 3/4 cup water, the cracked wheat, cornmeal, brown sugar, oil, and salt. Heat and stir over medium-low heat just until warm (120°F to 130°F). Add milk mixture to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole wheat flour, the 1/2 cup rolled oats, and as much of the remaining all-purpose flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is almost smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour). Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest 10 minutes. Meanwhile, lightly grease two 8x4x2-inch loaf pans. Shape each dough half into a loaf by patting or rolling. Place shaped dough halves in prepared pans. Cover; let rise in a warm place until nearly double in size (about 30 minutes). Preheat oven to 375°F. Brush loaf tops with water; sprinkle with rolled oats. Bake for 30 to 35 minutes or until bread sounds hollow when lightly tapped. (If necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning.) Immediately remove bread from pans. Cool on wire racks. Serve within 2 days or freeze for longer storage. Mixed Grain Seed Bread: Prepare as above, except add 1/4 cup sunflower kernels, 1/4 cup millet or sesame seeds, and 2 tablespoons poppy seeds with the rolled oats.Per slice: 177 cal., 4 g total fat (1 g sat. fat), 0 g trans fat, 1 mg chol., 203 mg sodium, 31 g carbo., 3 g fiber, 5 g pro.Daily Values: 1% vit. A, 4% calcium, 10% ironExchanges: 2 starch, 0.5 fat Rate it Print Nutrition Facts (per serving) 157 Calories 3g Fat 29g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 157 % Daily Value * Total Fat 3g 4% Cholesterol 1mg 0% Sodium 203mg 9% Total Carbohydrate 29g 11% Total Sugars 3g Protein 5g Calcium 30.3mg 2% Iron 1.6mg 9% Potassium 114mg 2% Folate, total 52.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.