Wednesday, February 20, 2013

Multi-grain bread recipe

Bread pan. Deutsch: Backform.
(Photo credit: Wikipedia)

This hearty bread is a tasty way to boost your intake of grains. You can use it to make sandwiches, toast or shape it into rolls to serve with your dinner. 
    • 2 cups milk
    • 1/2 cup water
    • 3 tablespoons olive oil
    • 2 tablespoons sugar
    • 1/2 ounce active dry yeast
    • 4 cups flour
    • 1 1/2 cups whole wheat flour
    • 1/2 cup rye flour
    • 1/2 cup packed brown sugar
    • 2 teaspoons salt
    In a saucepan, heat milk, water and oil to 110-120 degrees F. Remove from heat and stir in sugar and yeast. Cover and set somewhere warm to "feed" for 10 minutes. Beat in 2 cups flour, wheat flour, rye flour, brown sugar and salt, beat until smooth. Add remaining flour to create a soft dough. Turn out onto a floured surface and knead 6-8 minutes, until smooth and elastic. Add a little oil to a large bowl and add dough, turning to coat dough. Cover and place somewhere warm to rise for 1 hour. Punch dough down and divide into 2 portions. Spray (2) 9X5 loaf pans with non-stick spray. Form each portion into a loaf shape and place in a pan. Cover and allow to rise for an additional 45 minutes, Preheat oven to 375 degrees F. Bake bread 30-40 minutes, until golden brown. Allow bread to rest for 5 minutes before removing from pans and cooling completely on a wire rack.
    Cook's Notes-If you want your bread to have some crunch, mix in 1/2-1 cup of shelled sunflower seeds when adding the flours to the liquid.
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