Monday, December 31, 2012

Multigrain Bread

With today being New Years Eve, a lot of people are thinking about their New Year's Resolution... I'm here to help! How you ask....
Maybe your resolution is to save money by making more of the food you consume at home...
Maybe your resolution is to eat healthier...
Maybe your resolution is to reward yourself and eat more delicious, soft, moist, hearty bread! (oh-that's just me? Oh well...)

Even if your resolution did not fall into any of these three categories, I can assure you that you will still enjoy this bread recipe!



1 1/4 cup white flour
1 1/4 cup whole wheat flour
1 cup white whole wheat flour
1 cup old fashioned oats
1/4 cup sunflower seeds
2 tablespoons flax seed
2 TBSP. wheat germ
1 1/2 teaspoons active dry yeast
1 teaspoons salt
12 ounces barely warm water
4 tsp. vital wheat gluten

Directions:

1. Proof yeast - add 1 pkg. (2 1/4 tsp.) fast acting (aka quick rise) yeast to 1/2 cup warm water. Let sit a few minutes - if bubbles form, your yeast is good to go!

2. While waiting for yeast to 'proof itself' (hehe- punny joke!) you can get started mixing the dry ingredients together. This includes... well everything but the water. Just throw in all together in a bowl or stand mixer and combine!




3. Add another cup of warm water to your water/yeast mixture




4. Slowly pour water/yeast mixture into dry ingredients and begin mixing

5. As your water becomes fully incorporated you will begin kneading the dough - note: you may need to add a touch more flour or water to get it to the right consistency. This dough should be elastic, not very sticky and slightly heavy

6. Knead for about 6-8 minutes (or 4-6 if using the kneading attachment on a stand mixer)

7. Place in a bowl and cover with a dry kitchen towel. Place in a warmish area and let rise until double - about 1-2 hours.

8. After it has doubled - punch dough down and allow it to rest another 10 minutes

9. Remove from bowl and shape into your loaf. Place in a greased & floured loaf pan and cover again with a dry kitchen towel and allow to rise for another hour.




10. Preheat your oven to 350* F


11. After dough has risen, place in over and bake for 45 minutes (bread should be slightly browned)

12. Cool for at least 30 minutes before cutting - this will help create a nicer texture that won't crumble as you slice it




5 comments:

  1. Yummy Bread my weakness, it looks so good! Hope you are having a great weekend and thanks for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  2. Thanks for linking up last week to Creative Mondays,featuring your post today,hope you can stop by and link up :)

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  3. Looks healthy and tasty! Thank you so much for linking it up with us. Sincerely look forward to your regular linky party contributions in the new year at http://www.FineCraftGuild.com ! :: HAPPY NEW YEAR!!! ::

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  4. Saw this bread on Pinterest - the pic looked like just the bread I wanted. Good sized loaf. However, recipe has two different measures for yeast, 2 1/4 tsp. is correct for 1 pkg.

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  5. Sorry, this bread must taste wonderful but it looks grey and unappetizing in the picture. Perhaps adding some saffron to the batter would help. Even the crust is grey. Certainly even an Agave glaze would help or honey, or egg wash for non vegetarians.

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Im listening...