Multigrain Bread

This is a delicious, easy bread great for breakfast toast, sandwiches etc. I modified it slightly from “Essentials of Healthful Cooking” from William Sonoma (one of my favorite cookbooks for ideas : ) You can either bake free-form on a baking stone (this is why I call mine “artisan bread” lol) or in a 9×5 loaf pan for a more uniform, attractive loaf.

 

 

  •  1 cup water
  • 1/2 cup milk (almond)
  • 1/2 cup molasses
  • 2 1/2 teaspoons dry yeast
  • 2 cups wheat flour (Ground Hard White Wheat)
  • 1 cup bread flour (you can use a mix of whatever flours you have)
  • 1/2 cup + 1 tablespoon rolled oats
  • kosher salt
  • 1 large egg (or 1 tablespoon flax seed blended with 3 tablespoons water)
  • optional: sunflower seeds, dill seeds, sesame seeds etc.

In a glass Pyrex measuring cup, pour 1 cup water and 1/2 cup milk (I used skim). Add 2 tablespoons- 1/4 cup molasses (depending on how sweet you want it). Heat in the microwave for a minute until temperature is about 105-115 degrees. Sprinkle 2 1/2 tsp. yeast on top, set aside about 10 minutes until foamy.

In a stand mixer with paddle attachment,(or in bowl with wooden spoon) stir together 3 cups flours, 1/2 cup oats, 1 1/2 tsp. salt.

Yeast nice and foamy after 10 minutes of munching on warm sugars in milk…

Separate your egg…the yolk will go in now and the egg white for later

I use a slotted spoon to make life easier:

 Ta-da! Egg white in bowl for later, yolk ready to go.

Whisk your egg yolk into the Pyrex with the yeast/milk/water mixture.

 Pour the mixture into your flour.

 

 Beat (or mix with wooden spoon) on medium speed until sticky dough forms.

 

Continue to beat, adding small amounts, by tablespoon, of flour as needed until the dough comes together in a smooth ball. (I had to do about 5 tablespoons this time but varies by humidity etc.)

Switch to your dough hook and knead it on medium speed (or by hand on lightly floured work surface about 10 minutes) for about 7 minutes until the dough is smooth and elastic (if too sticky add a bit more flour).

Spray a bowl with olive oil (a Misto works great here), form the dough into a ball, and put in oiled bowl. Turn the dough over in bowl to coat with oil. Cover with plastic wrap, set in warm place and let it rise until doubled in size for about an hour.

Getting warm and cozy….

 After an hour.

 Punch it down, and let it rest for 10 minutes.

Meanwhile, place a pan of water in the oven and preheat to 350 degrees, making sure your baking stone is already in the oven getting toasty too (we never take ours out).

I sprinkle a bit of stone ground cornmeal on my work surface and then shape it like an envelope, tucking the ends under and the long sides under about 3 times each until it resembles a loaf. Cover with the plastic wrap again and let rise about 30 minutes. (OR spray your 9×5 inch loaf pan and place the dough in there).

After 30 minutes, use a fork to lightly whisk your egg white, remove the plastic wrap and brush the top of the now chubby loaf with the egg white (this will give it it’s lovely brown color), then sprinkle the rest of your rolled oats and any grains/seeds you desire on top (I did some dill seeds this time).

Transfer to your baking stone if not using a loaf pan (I put the cutting board right up next to the stone in the oven and use a large spatula to help slide it- try one hard movement because once it hits the steamy hot stone it won’t move : )  and bake about 40-45 minutes until top is golden brown and the bottom sounds hollow when tapped, or a thermometer inserted into the bottom reads about 190-200 degrees.

 

Delicious warm from the oven with a big salad, or for an avocado and tomato sandwich, or with eggs…

 

One Reply to “Multigrain Bread”

  1. I made this bread using honey instead of molasses, and made the dough in the bread machine, putting in the wet ingredients, then the dry. I baked it for about 35 minutes in a loaf pan. It is delicious!!

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