HOMEMADE MULTIGRAIN BREAD
This is a super soft, delicious homemade multigrain bread recipe (with easy scratch-made multigrain flour), perfect for toast or sandwiches.
Provided by Judy
Categories Bread and Pizza
Time 5h5m
Number Of Ingredients 9
Steps:
- Add the multigrain flour to the bowl of a stand mixer or a large heat-proof mixing bowl. Pour in the boiling water, and carefully stir the flour and water with a rubber spatula until it forms a thick paste. Stir in the butter until well combined. Let the mixture cool for about 20 minutes.
- Once the multigrain mixture is warm to the touch and not hot, stir in the honey until thoroughly combined. Stir in the yeast (and vital wheat gluten if using, in that order). It's important to make sure the mixture truly is lukewarm before adding the yeast. Let stand for 10 minutes to activate the yeast.
- Add the all purpose flour, ¼ cup at a time, and knead until the dough ball is smooth. This will take about 10-15 minutes. The dough should be slightly sticky, but should not stick to a rubber spatula. Soft dough makes soft bread, so do not use more flour than necessary!
- Use the rubber spatula to clean the sides of the bowl, and form the dough into a smooth ball. Cover the bowl with a plate, and let it rise in a warm place for 45 minutes to 1 hour, or until the dough doubles in size.
- Once the first proofing is done, sprinkle 1 teaspoon salt over the dough and knead again for another 5 minutes to make sure the salt is evenly distributed.
- Shape the dough into a smooth dough ball, cover with a plate, and let it rise again in a warm place for 45 minutes to 1 hour, or until the dough doubles in size. If you are proofing the dough in the microwave like I do, you'll need another large mug of boiling water for the second proofing.
- While the dough is proofing, grease 2 loaf pans (9" x 5") with cold butter and set them aside. I use cold butter, as it's easier to handle and goes on in a thin layer. I simply take a cold stick of butter, peel back the wrapper, and rub it along the inside of the loaf pans to coat.
- After the second proofing is done, cut the dough into two equal portions. Knead and roll each piece into a loaf shape with a smooth top. On a clean work surface, spread the rolled oats in a thin layer.
- Very lightly brush the top of the loaves with water and gently flip the moistened top onto the thin layer of rolled oats. The oats will cling to the loaf. Then carefully place the loaves, oat-side up into the greased pans. Allow to rise for 1 more hour before baking, repeating the proofing protocol as in the first and second proofings.
- When you're halfway through the last proofing, preheat the oven to 375°F. When the third proofing is complete, bake the loaves in the middle of the oven for 35 minutes, until golden brown. If you tap the bread, and it sounds hollow, it's done.
- Cool for about 5 minutes, and carefully remove the hot bread from the pans. Transfer to a cooling rack to prevent the bread from steaming inside the loaf pan. Slice and serve!
Nutrition Facts : Calories 168 kcal, Carbohydrate 31 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 5 mg, Sodium 163 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 2 g, ServingSize 1 serving
CHRISTY'S MULTIGRAIN CEREAL BREAD I
This is one of my variations on this recipe I found on Allrecipes. It makes a whole-grain, soft and fluffy loaf of bread. I included directions for starting in the bread machine and finishing in the oven because I like to use this bread for sandwiches and prefer to have a traditional-shaped loaf.
Provided by chrigr
Categories Breads
Time 2h45m
Yield 2 pound loaf, 15 serving(s)
Number Of Ingredients 9
Steps:
- Place ingredients into bread machine in order listed, select normal cycle, and let the bread machine do all of the work -or- Select dough cycle.
- When dough is finished rising, transfer from bread pan to oiled loaf pan.
- Cover with a towel and let rise in a warm place until top is puffy, about 15 to 30 minutes.
- Put bread in oven and set for 350 degrees Fahrenheit (do not preheat).
- Bake for about 35 to 40 minutes, until top is golden and bottom sounds hollow when thumped.
Nutrition Facts : Calories 149.6, Fat 1.4, SaturatedFat 0.6, Cholesterol 2, Sodium 183.2, Carbohydrate 31.1, Fiber 2.8, Sugar 4.8, Protein 4.4
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