I love bread. A lot. And I like to try different recipes to test out the crumb and how fast it gets dry, and the flavor and all of it. Well today’s recipe I’m sharing comes from Bred World Canada (although I printed the recipe in 2008 and I can not find the link to it now!) But that’s where I got it!

This bread has 3x the Fiber content of white bread. And that is awesome!

Five Grain Bread

Course Bread & Muffins


  • 1 cup water
  • 1 cup plain yogurt
  • 1/4 cup butter
  • 1/2 cup oats, quick cooking
  • 1/3 cup wheat germ
  • 1/3 cup unprocessed bran
  • 4 to 4 1/2 cups all purpose flour
  • 1 cup whole wheat flour
  • 1/4 cup barley flour
  • 1/2 cup packed brown sugar
  • 3 Tbsp instant yeast
  • 2 tsp salt
  • 1 large egg


  • Heat water, yogurt and butter to boiling. Stir in oats, wheat germ and bran.
  • Set aside until cooled to very warm (120 - 130 F) about 30 minutes.
  • In a large bowl, combine 1 - 1/3 cups all purpose flour, whole wheat flour, and barley flour, sugar, yeast, and salt.
  • Stir in cooled bran mixture.
  • Beat 2 minutes at medium speed of electric mixer, scraping the bowl occasionally.
  • Add 1 egg and 1 cup all purpose flour, beat 2 minutes at high speed.
  • Stir in enough remaining flour to make a soft dough.
  • Knead on lightly greased surface until smooth and elastic, about 8 to 10 minutes.
  • Cover, let rest 10 minutes.
  • Divide the dough in half and form into loaves
  • Place seam side down in 2 graded 8 1/2 x 4 1/2 inch loaf pans.
  • Cover, let warm, draft free place until doubled in size, about 1 hour.
  • Bake at 350 degrees F for 30-35 minutes or until the brown is golden brown all over.