multigrain bread

Bread can make or break a sandwich, and baking your own takes time, we know. But the process and end result are so gratifying. There’s a world of different breads at your fingertips, all using a few basic ingredients that are probably already in your pantry. A long weekend is an ideal time to hone your bread-making skills with a new technique. If you’re new to bread making, don’t shy away from this recipe. It’s suitable for bakers at any level.

These tips are helpful for preparing any type of dough:

• Make sure the yeast is fresh (after opening, store yeast in the refrigerator or freezer)
• Use a thermometer for measuring the liquid temperature
• Carefully measure the ingredients – using a scale is the best, most precise method

Allowing the dough have a long, slow rise helps develop the flavor as well. It also lets the carbon dioxide form enough bubbles to double the dough in size. PROOF mode keeps the oven interior at 80 degrees specifically for this purpose.

Packed with fiber from multi-grain cereal, this soft, wholesome bread is great for sandwiches. And feel free to change the grains and seeds mix. For example, instead of multi-grain cereal, try rolled oats or quinoa flakes. Pumpkin seeds are a good substitute for sunflower seeds. The loaf will stay fresh for three days at room temperature or you can freeze it for up to one month.

Multigrain Bread
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Servings
one loaf
Servings
one loaf
Multigrain Bread
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Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
one loaf
Servings
one loaf
Ingredients
  • 1/2 cup unsweetened multigrain cereal such as five-grain or seven-grain blend
  • 2 cups boiling water
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 4 tablespoons molasses or honey, divided
  • 1 1/2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1 tablespoon canola oil plus extra for the bowl
  • 2 teaspoons kosher salt
  • 3 tablespoons chia seeds or flax seeds
  • 3 tablepoons sunflower seeds
Instructions
  • Place the multigrain cereal in the bowl of a stand mixer and add the boiling water. Let the mixture stand until cooled to about 110°F, about 15 minutes. Sprinkle in the yeast and whisk in 1 tablespoon of the molasses. Cover the bowl with plastic wrap and let stand until the yeast is foamy, about 5 minutes.
  • Adjust the oven rack to the lowest position and set the oven to PROOF. Attach the dough hook to the stand mixer and add the whole-wheat flour, all-purpose flour, the remaining 3 tablespoons molasses, the oil, salt, 2 tablespoons of the chia (or flax) seeds, and 2 tablespoons of the sunflower seeds. Mix on low speed until the flour is nearly incorporated. Increase the speed to medium and knead the dough until smooth and elastic, about 10 minutes.
  • Grease a large bowl with a little oil. Scrape the dough into the greased bowl and turn the dough to coat. Cover the bowl with plastic wrap and place in the oven to proof until the dough doubles in size, 1 to 1 1⁄4 hours.
  • Turn the dough out onto a very lightly greased surface and roll into an 8-inch-long cylinder. Lightly grease an 8- or 9-inch loaf pan and place the dough in the pan. Lightly brush the top of the dough with water and sprinkle the remaining 1 tablespoon chia (or flax) seeds and the remaining 1 tablespoon sunflower seeds over the top, pressing down gently so they stick. Cover loosely with plastic wrap and place in the oven to proof until the dough doubles in size, about 30 minutes.
  • Remove the pan from the oven and discard the plastic wrap. Use a sharp knife to cut 1 lengthwise slash down the center of the loaf. Set the oven to CONVECTION/BAKE 350°F. Place the pan in the oven and bake until the bread is golden brown, 35 to 45 minutes. Transfer to a wire rack to cool until warm, then turn the loaf out of the pan and let cool completely before slicing.
Recipe Notes

If you like, you can play around with the grains and seeds in this mix. For example, instead of a multigrain cereal, try rolled oats or quinoa flakes. Instead of sunflower seeds, try pumpkin seeds.


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