I can just see many of you now. “Ewwwww, she said multi grain! That must mean its healthy and tastes like old cat litter!!” Fine, so maybe I’m transferring my own reaction to hearing the words multi grain. But I know SOME of you are like me. We hear those words and automatically close the page or go look for something made with heavy cream, tons of sugar and chocolate. Again, maybe that’s mainly me. No, no, nooooo, I KNOW others do it.
That said, I DO however like fresh breads. But even I know that ones made with all white flour have little to no nutritional value. They’re just empty (albeit extremely tasty) calories made up of carbs. But oh my, they are delicious. I have tried the store bought whole grain breads and it is nearly impossible t find one that doesn’t taste like cardboard. So I make my own. Until you try it, you can never know how tasty a FRESH loaf of whole grain bread is. Soft, fluffy (no, not as fluffy as white bread but nowhere near as dense as store bought
cardboard multi grain bread. The only drawback with this bread is it doesn’t store well. It gets rather crumbly with age. But it rarely lasts long enough around here for that to be a problem. Sliced thin (if cutting for sandwiches, always wait until bread is totally cool before slicing), it makes great sandwiches. Sliced a bit thicker and slathered with butter and jam, this is a fantastic snack or side for a meal. We had it tonight with a yummy creamy turkey dumpling soup. Sooooo good together!
You know the drill… git to cookin’!
With this recipe, make sure to premeasure your grains and have them ready to go. It’s easy to get flustered and forget one or more when using this many different types of grain in one bread.
Multi Grain Bread
- 3- 3 1/4 cups bread flour
- 2 teaspoons salt
- 2 packages dry yeast
- 1 1/2 cups water
- 1 cup milk
- 1/4 cup vegetable or canola oil
- 1/4 cup molasses
- 2 cups whole wheat flour
- 1/2 cup rye flour (you can buy rye flour in fairly small bags and once you try this recipe, believe me, it won’t go to waste)
- 1/2 cup rolled oats
- 1/2 cup cornmeal
- 1/2 cup shelled sunflower seeds or pepitas, your choice
- 2 tablespoons vital wheat gluten (optional but I recommend it. It helps make a typically dense loaf like this much lighter plus helps it keep better. You can find it with the flours and yeasts at the grocery store)
- 1/4 cup wheat germ (if you want a touch more sweetness, feel free to use the honey wheat germ)
- In the bowl of a stand mixer fitted with the dough hook, combine two cups of the bread flour, the salt and the yeast.
- Combine the rye flour, oats, cornmeal, sunflower seeds, vital wheat gluten if using and wheat germ in a small bowl. Set aside.
- In a large microwave safe measuring cup, heat the water, milk, oil and molasses to between 120 degrees and 130 degrees.
- Add the warmed liquid to the flour mixture in the stand mixer bowl. Beat 2 minutes at low speed.
- Add in the combined grain mixture you set aside along with an additional 3/4 cup bread flour. Let the mixer combine and then knead this for about 5 minutes.
- Turn the mixer off and feel the dough. It should be just VERY slightly tacky to the touch, but your finger shouldn’t stick to it at all.
- Turn the dough out onto a lightly floured counter and knead for just a minute or so. Put into an oiled bowl and turn the dough to make sure all sides get oil on them.
- Cover with a clean towel and let rise until doubled in bulk, about 30 to 45 minutes.
- When risen, punch down and shape into two loaves. Put them into 2 well greased 9 inch loaf pans and again, let rise until nearly doubled in bulk. While they rise, preheat your oven to 350 degrees.
- When risen, bake at 350 degrees until the loaves are golden brown and firm to the touch on top, about 20 to 25 minutes. Turn bread out onto a rack to cool for about one hour. I know, I know, you will end up slicing it while it’s still warm, but I have to at least try to pretend I don’t know this and that I think you’ll leave it to cool.
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