Multigrain Bread

This bread contains the goodness of Greek yogurt, oats, wheat germ, and bran, yet its soft, light texture has all-family appeal.

Multigrain Bread


2 loaves



Prep Time


Bake Time

25 to 30 minutes

Cool Time

20 to 25 minutes

Rise Time

30 to 45 minutes

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  • 1 cup water
  • 1 cup plain Greek yogurt
  • 1/4 cup corn oil
  • 1/2 cup oats (old-fashioned OR quick-cooking)
  • 1/3 cup wheat germ
  • 1/3 cup unprocessed bran
  • 4 to 4-1/2 cups all-purpose flour
  • 1/4 cup brown sugar
  • 2 package s Fleischmann’s® RapidRise® Instant Yeast
  • 2 teaspoons salt
  • 2 eggs
  • Wheat germ OR oats, for topping


  1. Heat water, yogurt and oil in medium saucepan to simmering. Stir in oats, wheat germ and bran. Set aside until cooled to very warm (120 to 130°F), about 20 to 25 minutes.
  2. Combine 1 cup flour, brown sugar, undissolved yeast and salt in large mixer bowl. 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.
  3. 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.
  4. 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.

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