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Quick-knead multigrain bread
Preparation time: 80 minutes
1/2 cup old-fashioned oats
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
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