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Multigrain Breakfast Bread
SUBMITTED BY: Paul Lynch
3lb Multigrain flour, seven grain mix
1lb Whole wheat flour, medium grind
1 1/2 oz salt
1/2 oz Baking powder, sifted
1/2 oz Baking soda, sifted
3 ea Eggs
4 oz Honey
1lb Dried fruit or dried currants
1/4 cup Rolled oats
4 ea Egg yolks (or 8oz pasteurized egg mix)
1/2 cup Lowfat vanilla yogurt
1/2 cup Nonfat milk
1/8 tsp Nutmeg
1/4 cup Sugar
2oz Frozen yogurt
Apple and Apricot Compote (See Below)
Knead all dough ingredients except honey for two minutes.
Add honey and knead for two minutes.
Rest for 10 minutes.
Shape into rounds that weight 1 pound 2 ounces. Flour the top and slash with an 'X'.
Bake at 350F for 45 minutes.
Cut each loaf into 8 portions. On pick-up cut each portion into 3 wedges.
Make custard with egg yolks, vanilla yogurt, nonfat milk, sugar, and nutmeg.
Soak bread in custard. Place slices in gratin dish sprayed with non-stick cooking spray. Extra custard in the pan is expected.
Bake in a 350F oven until firm. Serve warm with frozen yogurt and apple and apricot compote.
Makes 4 two pound loaves, each with 8 portions per loaf, 32 portions total.
Apple and Apricot Compote
1 cup Orange Juice
2/3 cup Honey
1 tsp Vanilla extract
1/4 tsp Ground cardamom
2 ea Apples, sliced and peeled (Granny Smith)
1/2 cup Dried apricots, diced
1/2 cup Chopped walnuts toasted
1/4 cup mint
Simmer orange juice and honey in heavy medium skillet over medium heat until reduced by half, about 4 minutes.
Add apples and apricots and cook until tender about two minutes, cover and chill.
Just before serving, stir in walnuts and mint as needed.