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Quick-knead multigrain bread

Preparation time: 80 minutes
Cooking time: 25 minutes

1/2 cup old-fashioned oats
1/4 cup plus 1 cup water
1 envelope (1/4 ounce) rapid-rise yeast
3 tablespoons sugar
1/4 teaspoon salt
2 tablespoons canola oil
2 cups whole wheat flour
1 cup all-purpose flour
1/8 cup extra flour for dusting board
Nonstick cooking spray

Place oats in a small, microwave-safe bowl with high sides; pour 1/4 cup water on top of oats. Microwave on full power for 1 minute, then carefully remove bowl from oven and allow to cool. Warm remaining cup of water and place in a medium-size mixing bowl with yeast, sugar, salt, canola oil, flours, and cooled oats. Mix well using a spoon, or use a mixer with a dough hook. When dough is combined, turn out onto a cutting board sprinkled with flour and knead for 5 minutes or until smooth. Sprinkle board with more flour as needed during kneading. Cover dough with a dish towel, and let rise 30 minutes. After 30 minutes, shape into a loaf and put in a 9” x 5” loaf pan that has been sprayed with nonstick cooking spray. Cover again and allow to rise 30 more minutes. Place in a preheated, 375°F oven and cook for 20–25 minutes until lightly browned and hollow-sounding when tapped. Turn out of pan and cool on a rack before slicing. Cut into 1/2-inch slices.

Yield: 18 slices
Serving size: 1 slice

Nutrition Facts

Per Serving:
  Calories: 98
  Carbohydrate: 17 g
  Protein: 3 g
  Fat: 2 g
  Saturated fat: 0 g
  Cholesterol: 0 mg
  Sodium: 33 mg
  Fiber: 2 g
 
  Exchanges per serving: 1 starch
  Carbohydrate choices: 1

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