Multi-Grain Bread

Today was a bread baking day.  For the past while, we’ve been making our basic multigrain.bread.slicedsourdough bread, but I felt like experimenting this time.  That’s one of the beauties of a good, basic bread recipe; it’s easy to modify and make interesting!

I actually did two different breads today, with an overnight sourdough rye that I will post the recipe for separately.  I started this one while the sourdough was having its first of 3 risings (not counting the overnight starter).  Even though the other one was started much earlier, this one was finished first!

Multi-Grain Breadmultigrain.bread.fresh.baked

Ingredients

1 Tbsp yeast
1/2 cup warm water
1 cup milk
1 cup water
3 Tbsp sugar
2 Tsp salt
1/4 cup butter
1/2 – 1 cup thick cut oatmeal
3/4 – 1 cup flax meal
3/4 – 1 cup rye
4 – 5 cups all purpose flour
1/4 cup pumpkin seeds, crushed*
1/8 cup sunflower seeds, crushed*

  1. Heat the water and milk together to scalding temperatures.  Add the butter to melt.  Pour into a large bowl, stir in sugar and salt, and let cool slightly.
  2. Sprinkle yeast over warm water and let soften for about 5 minutes.
  3. Add the oatmeal to the milk mixture to soften.  Stir in yeast.
  4. Mix in the flax meal, rye and enough all purpose flour to make about 3 cups total.  Beat thoroughly.   Mix in pumpkin and sunflower seeds.
  5. Add more flour, a little at a time, until a soft dough forms.  Turn onto floured surface and knead, adding more flour as needed, until dough is soft and pliable.
  6. Place into well oiled bowl, turning to coat all sides.  Cover and set in a warm, draft free place to rise until doubled; about 1 hour.
  7. Prepare baking sheet or loaf pans by oiling well.  Cornmeal can be added to the baking sheet as well.multigrain.bread.risen.loaves
  8. When doubled, punch down dough and turn onto lightly floured surface.  Knead lightly and divide into two pieces.  Form into loaves and place on prepared baking sheet or loaf pans.   Slash the tops of the loaves with a knife, if desired.
  9. Cover and let rise until loaves reach the top of the loaf pans, or about half an hour.
  10. Bake in oven preheated to 375F for about 40 minutes.
  11. Set loaves on racks to cool.  Lightly brush surface with oil for a softer crust.

*Hint: to crush the seeds, put them in a slide lock freezer bag, then use a heavy rolling pin to crush them to the desired amount.  I used roasted and salted seeds, but unsalted can also be used.

multigrain.bread.sliced.title

 

One thought on “Multi-Grain Bread

  1. Pingback: Easter preparations: baking day and frozen ground | The Re-Farmer

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