Monday, February 20, 2012

Multi-Grain Bread

My friend Natalie gave this bread recipe too me and it had become a quick favorite (thanks Natalie).  Todd and Noah like it toasted with raspberry jam.  Preston's preference, toasted with butter.  Just butter and strawberry jam for Stella (she ate the piece that I took a picture of) and for me, toasted with butter (of course) and Miller's creamed honey. 

Multi-Grain Bread

6 cups boiling water
2 cups five-grain rolled cereal (Bob's Red Mill)
7 cups whole wheat flour
2 cups white flour
2 tablespoons yeast (SAF or Red Star)
1 1/2 tablespoons salt
3/4 cup vegetable oil
3/4 cup honey
1/2 cup wheat germ
1/2 cup ground flaxseed meal
1/2 cup wheat gluten

Pour boiling water over the five-grain cereal in bowl of bread mixer; let sit until cooled to lukewarm (about 1/2 hour).  Add the rest of the ingredients and mix until incorporated.  Add more flour until the dough is soft, but still slightly sticky (about 1-2 cups).  Knead bread for about 8 minutes.  Cover and let dough rise until doubled in size.  Shape into loaves; let rise 30-45 minutes or until loaves have risen a little over the top of the pan.  Bake at 350 degrees for 30-35 minutes.  Makes 4-5 loaves.

*I halve this recipe and make 2 loaves in 9x5 loaf pans

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