Stores are out of bread, but lucky for us there's easy recipes available!
2 cups water
⅓ cup cracked wheat
2 tablespoons cooking oil
2 tablespoons molasses
1 package active dry yeast
1 cup plus 1 tablespoon rolled oats, divided
¼ cup nonfat dry milk powder
¼ cup oat bran or toasted wheat germ
1 teaspoon salt
1½ cups whole-wheat flour
1½-2 cups all-purpose flour
1. In a small saucepan, bring 2 cups water to a boil; add cracked wheat. Reduce heat. Cover and simmer for 5 minutes. Remove from heat; transfer mixture to a large bowl. Stir in oil and molasses. Cool to lukewarm (105°F to 115°F). Stir in yeast until dissolved. Add 1 cup oats, milk powder, oat bran (or wheat germ) and salt.
2. Using a wooden spoon, stir in the whole-wheat flour; stir in as much of the all-purpose flour as you can. Turn out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (about 1 hour).
3. Punch down dough; cover and let rest for 10 minutes. Meanwhile, grease a baking sheet; shape dough into an 8-inch round loaf; place on baking sheet. Cover and let rise in a warm place until nearly double in size (30 to 45 minutes).
4. Preheat oven to 375°F. Make 3 diagonal shallow slits across the top of the loaf. Brush lightly with water; sprinkle with the remaining 1 tablespoon oats. Bake until loaf sounds hollow when tapped, 30 to 35 minutes.
Per serving: 115 calories; 21 g carbohydrates; 2 g fat (0 g sat, g mono); 4 g protein; 0 mg cholesterol; 3 g dietary fiber; 124 mg sodium.