Here is a multi-grain bread recipe that I've been making and I really like. The combination of different kinds of flours with the add ins of rolled oats, flax and sesame gives this bread a richness and heartiness withot being heavy or dense.
You can bake it in hand formed loaves or bake it in bread pans for a sandwich style loaf. I've also formed it into dinner rolls, they are great with soups.
Here is the way I make it:
In a 4 cup measure put:
21/4 cups warm water ( minimum of 110 degrees or more)
1/4 cup molasses (the molasses will cool the water down so make sure the mix is 110)
3 teaspoons active dry yeast
Use a fork or small whisk and mix the water, molasses and yeast together well. Let it sit to poof your yeast while you get your dry ingredients together.
In your mixer bowl or large mixing bowl put:
1 cup whole wheat flour
1 cup oat flour
1 cup semolina flour
1 cup bread flour
1/2 cup rye flour
2/3 cup Vital Wheat Gluten (the VWG is important to the rise and texture)
1 cup rolled oats
2 teaspoons salt
1/3 cup brown flax seeds
1/3 cup brown sesame seeds
1/2 cup ground flax seeds (I grind my flax seeds in a coffee grinder I use only for grinding herbs and spices
Stir all dry ingredients together well in mixer bowl so everything is evenly distributed.
Melt 1/4 cup of butter and whisk into your proofed molasses/yeast/water mixtue and
add into the dry ingredients. Stir till dough is shaggy. If it seems wet add a bit of bread flour, if it seems too dry add a bit of water.
Put in dough hook and kneaded for about 7 minutes with dough hook. ( If you are going to hand knead it will take about 10 minutes.) Turned out on floured board and kneaded by hand a couple of minutes.
Put in a big, well buttered bowl to rise covered with with a damp tea towl or plastic film. Let rise for one to one and a half hour in oven with light on till doubled in size.
Turned dough out on floured counter and cut in half. Punch down and form into two loaves either in loaf pans or hand formed loaves on a baking sheet.
Let rise in oven with light on for an hour covered till doubled in size.
Bake at 375 for 30 minutes till loaf sounds hollow when tapped on the bottom. Remove loaves from pans and cool on a rack.
You can bake it in hand formed loaves or bake it in bread pans for a sandwich style loaf. I've also formed it into dinner rolls, they are great with soups.
Here is the way I make it:
In a 4 cup measure put:
21/4 cups warm water ( minimum of 110 degrees or more)
1/4 cup molasses (the molasses will cool the water down so make sure the mix is 110)
3 teaspoons active dry yeast
Use a fork or small whisk and mix the water, molasses and yeast together well. Let it sit to poof your yeast while you get your dry ingredients together.
In your mixer bowl or large mixing bowl put:
1 cup whole wheat flour
1 cup oat flour
1 cup semolina flour
1 cup bread flour
1/2 cup rye flour
2/3 cup Vital Wheat Gluten (the VWG is important to the rise and texture)
1 cup rolled oats
2 teaspoons salt
1/3 cup brown flax seeds
1/3 cup brown sesame seeds
1/2 cup ground flax seeds (I grind my flax seeds in a coffee grinder I use only for grinding herbs and spices
Stir all dry ingredients together well in mixer bowl so everything is evenly distributed.
Melt 1/4 cup of butter and whisk into your proofed molasses/yeast/water mixtue and
add into the dry ingredients. Stir till dough is shaggy. If it seems wet add a bit of bread flour, if it seems too dry add a bit of water.
Put in dough hook and kneaded for about 7 minutes with dough hook. ( If you are going to hand knead it will take about 10 minutes.) Turned out on floured board and kneaded by hand a couple of minutes.
Put in a big, well buttered bowl to rise covered with with a damp tea towl or plastic film. Let rise for one to one and a half hour in oven with light on till doubled in size.
Turned dough out on floured counter and cut in half. Punch down and form into two loaves either in loaf pans or hand formed loaves on a baking sheet.
Let rise in oven with light on for an hour covered till doubled in size.
Bake at 375 for 30 minutes till loaf sounds hollow when tapped on the bottom. Remove loaves from pans and cool on a rack.
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