Multi-Grain Bread
Multi-Grain Bread
Everyone loves this bread, mainly because of the extra texture and taste provided by the variety of grains. I have given measurements for the seeds, but in reality I just use my mood to determine the amounts.
- 2 tsp dry active yeast
- 2 tsp honey
- 1.5 cups tepid water
- 3 cups white flour
- 3 cups whole wheat flour
- 1 tbspn wheat germ
- 1 tbspn sesame seeds
- 1 tbspn chia seeds
- 2 tbspn ground flax seeds
- 3 tbspn mixed grains (Trader Joe’s Super Seed & Ancient Grain Blend (or any other seeds/grains you would like to add))
- 1 tsp salt
- 1 egg
- 1/4 cup milk
- 1/4 cup olive oil
- 1-2 cups tepid water (Enough to make the right consistency of dough)
- 2 tbspn olive oil (for glazing during the cooking process)
- Put honey in a soup bowl, add water and stir to dissolve honey. Add the yeast. Stir and allow to sit for 10 minutes and froth up.
- Put dry ingredients in a large bowl and mix.
- Add egg, milk, and olive oil and begin mixing with a heavy spoon. Make a well in the mixture and add yeast from soup bowl. Continue mixing.
- When dough begins to form, coat hands with flour and begin kneading. Continue to add water as needed until dough is smooth but slightly sticky. I usually knead the dough for a minimum of five minutes.
- Form into a ball and cover bowl with a towel. Allow to rise until double in size (minimum 30 minutes).
- Punch down and knead for another three or four minutes. Split dough into two and form loaves.
- Line baking pan with parchment paper and set loaves on pan. Allow to rise for a minimum of 30 minutes.
- Heat oven to 375 degrees. Place loaves in oven and cook for 15 minutes.
- Turn loaves, reduce heat to 340 degrees and cook for 7 minutes.
- Pull out of oven and brush with oil. Cook at 340 degrees for another 7 minutes.
- Tap to ensure the bread is done… Pull out and rest on a grate.
- Allow to cool until husband can’t wait one more second. Slice off a couple of hunks and … enjoy!
