Name: Multigrain Bread
Ingredients: 1 c Water; 1 c Plain yogurt; 1/4 c Vegetable oil; 1/2 c Oats (old-fashioned or quick-cooking); 1/3 c Wheat germ; 1/3 c Unprocessed bran; 5 1/2 c All-purpose flour; 1/4 c Light brown sugar; firmly packed; 2 pk Fleischmann's rapidrise yeast; 2 ts Salt; 2 Eggs; Additional wheat germ or oats, for topping

The problem is that many people cling to the symbol but never understand the reality it is intended to represent. Most likely, tens of thousands of people have 'invited Christ into [their] hearts,' thinking that a mystical experience is what saves them. Then, they go on their merry way, living their lives as they did before. If you were to ask them, 'How do you know that you are going to heaven?' they would respond, 'Because I invited Christ into my heart.' But if you probe, there is nothing beneath the shallowness of that reply. They did what someone told them to do, but never really embraced the Savior.

Daniel Wallace

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs		Breads	2	Servings

INGREDIENTS

1	c	Water
1	c	Plain yogurt
1/4	c	Vegetable oil
1/2	c	Oats (old-fashioned or quick-cooking)
1/3	c	Wheat germ
1/3	c	Unprocessed bran
5 1/2	c	All-purpose flour
1/4	c	Light brown sugar; firmly packed
2	pk	Fleischmann's rapidrise yeast
2	ts	Salt
2		Eggs
		Additional wheat germ or oats, for topping

INSTRUCTIONS

Heat water, yogurt, and oil to simmering. Stir in oats, wheat germ, and
bran. Set aside until cooled to very warm (120° to 130°F), about 30
minutes.
In large bowl, combine 1 cup flour, brown 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.
Divide dough in half. Roll each half to 12- x 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 2 greased 8 1/2- x 4 1/2-inch loaf
pans. Cover; let rise in warm, draft-free place until doubled in size,
about 30 to 45 minutes.
With sharp knife, make 3 diagonal slashes (1/4 inch deep) on each loaf.
Lightly beat remaining egg; brush on loaves. Sprinkle with wheat germ or
oats. Bake at 375°F for 25 to 30 minutes or until done. Remove from pans;
let cool on wire racks.
Nutrition information per serving (1/24 of recipe): calories 157; total fat
3 g; saturated fat 1 g; cholesterol 18 mg; sodium 207 mg; total
carbohydrate 27 g; dietary fiber 2 g; protein 5 g.
Copyright © 1996 Specialty Brands, a division of Burns Philp Food, Inc. All
rights reserved.
Formatted by suechef@sover.net
Recipe by: Fleischmann's Yeast
Posted to MC-Recipe Digest V1 #892 by Sue <suechef@sover.net> on Nov 09,
1997

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