The new school lunch guidelines presented a challenge to districts like Mt. Diablo that bake their own bread, said Anna Fisher, director of Food and Nutrition Services.

Starting in the summer, the district tried out several recipes, and after some misses, baker Jill Porcunchula developed a recipe that meets the new requirements and still satisfies the senses, said Susan Uribe, who works in the Highlands Elementary cafeteria.

"It's lighter," she said, after baking up a batch of the flat bread that is cooked on large metal sheets and cut into squares. "It's moist. It rises more. It looks a lot better and it tastes better."

If you'd like to whip up a batch yourself, here's the recipe. But, beware, you may need to reduce it because it makes 72 bread roll servings. Also note that this recipe is for a convection oven, so it may need to be adjusted for regular ovens.

Multigrain bread (50 percent whole grain)

Ingredients:

3 1/2 cups warm water

1/2 cup vegetable oil

1/2 cup granulated sugar

1 T. salt

3 cups rolled oats

5 cups enriched white flour

2 cups whole wheat flour

1/4 cup active dry yeast

Directions:

1. Preheat convection oven to 350 degrees.

2. Combine water, oil, sugar, salt, oats and flour. Then, add yeast in mixing bowl.


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3. Mix with dough hook on low speed for 20 minutes or until fully developed and soft to the touch (mixing time is critical).

4. Divide dough into five pieces. Fold into squares and place on a buttered 5300 pan (a large metal pan).

5. Cover and let rest until doubles in size.

6. Roll out each piece as evenly as possible to fit the pan (the more even the dough, the better the end result).

7. Mark the cuts into nine lengthwise and eight crosswise for 72 servings.

8. Brush completely with melted butter, then let rise in a warmer (or warm area).

9. Bake in preheated oven 12 to 15 minutes or until light in color.

10. Baking time can vary. Over-baking will result in hard, dry rolls.

Fisher said the dough needs to be mixed longer and slower because it has more whole wheat and oats, but less gluten, than the district's previous bread recipes.

How do you like it?