Oaty Multigrain Bread

• 1 cup water
• 1 cup plain yogurt
• 14 cup oil
• 12 cup old fashioned oats or 12 cup quick-cooking oats
• 13 cup wheat germ
• 13 cup natural bran
• 5 -5 12 cups all-purpose flour
• 14 cup firmly packed light brown sugar
• 2 packages fast rising yeast
• 2 teaspoons salt
• 2 eggs
• wheat germ or oats, for topping

1. Heat water, yogurt, and oil to simmering.
2. Stir in oats, wheat germ and bran.
3. Set aside until cooled to very warm (120 to 130 F) about 30 minutes.
4. In a large bowl, combine 1 cup flour, brown sugar, undissolved yeast, and salt.
5. Add cooled bran mixture, blend well.
6. Stir in 1 egg and enough remaining flour to mnake a soft dough.
7. Knead on lightly floured surface until smooth and elastic, about 6-8 minutes.
8. Cover; let rest on floured table 10 minutes.
9. Divide dough in half.
10. Roll each half to 12x7-inch rectangle.
11. Beginning at short end of each, roll up tightly as for jelly roll.
12. Pinch seams and ends to seal.
13. Place, seam sides down, in 2 greased 8 1/2x4 1/2-inch loaf pans.
14. Cover; let rise in warm, draft-free place until doubled in size, about 30-45 minutes.
15. With sharp knife, make 3 diagonal slashes (1/4 inch deep) on each loaf.
16. Lightly beat remaining egg; brush on loaves.
17. Sprinkle with wheat germ or oats.
18. Bake at 375 F for 25-30 minutes or until done.
19. Remove from pans; let cool on wire racks.

water, plain yogurt, oil, oats, germ, natural bran, flour, brown sugar, yeast, salt, eggs, oats

Taken from www.food.com/recipe/oaty-multigrain-bread-76547 (may not work)