Multigrain brown bread

Having a bread maker, I do tend to eat a lot more carbohydrates than I should. But it is so good you can’t help it. And as long as you use recipes that are heart healthy, there is nothing wrong with enjoying carbs. Here is a recipe for a savory soda/yeast bread, as compared to the sweet chocolate banana one I made earlier this week. If you have a bread maker this one is best in the 88 minute quick cycle as opposed to the 58 minute one. For being dairy free, you will be impressed with how moist and chewy this bread is. The seeds give it a nice texture and the black strap molasses gives it a deep flavor. If I had quick oats on hand I would also add those to give an added texture. So if you happen to have the 5 minute cooking oats (not the just add water kind) go ahead and make this even more of a multigrain bread. Anytime I have oats available I usually add an additional ½ cup of oats to add dimension to my multigrain bread (if you do this increase the water to 1 1/2).

Ingredients:
1 cup bread flour
2 cups whole wheat flour
1/2 cup quick cooking oats
1-1 1/2 cup(s) water
1-2 tbsp blackstrap molasses (great way to add iron, potassium and calcium to your diet)
1-2 tbsp flax seed
1-2 tbsp poppy seed
1-2 tbsp honey
½ tsp salt
½ tsp baking soda
½ tsp baking powder
1 pack yeast
1 tbsp oil

Directions:
Again having a bread maker is a time and lifesaver for making bread.
Put the bread mixture in the breadmaker
Bake according to directions

This bread is great fresh with butter or prepared as toast.

Keep in mind that the flax and poppyseed will add extra fat calories to the bread but they are healthy fats and are a good source of added fiber

Also because of the added fats, please refrigerate this bread if it is not to be eaten within the day. The oils could cause it to go rancid quickly, especially in hot weather!