Multigrain Sandwich Bread
We love this bread...it is so much better than the Milton's Multigrain. Ok, maybe its because it is homemade and just as delicious! It isn't 100 % whole wheat, but it does have plenty of whole grains to make it healthy and delicious. The added sunflower seeds give it a nice nutty flavor and the honey, a nice tinge of sweetness. I loved the fact that the bread didn't taste dry, "wheaty" , or crumble as is usually the case with 100% whole wheat. Actually, the bread was quite moist and delicious. It slices beautifully.
~adapted from America's Test Kitchen"I have tried many bread recipes, all with less than expected results. Too dry. Too dense. Didn't rise enough. This recipe is awesome! I have made it several times and it has been just perfect each time. The bread is far superior to anything I find in the store. it is soft with a firm crust and a perfectly balanced sweet, nutty flavor. And it is so good for you! It really spoils you for any other bread." - Norahoop
Yield: 8 Ready in 3 hours
158 people trying soon
|1 cup10 grain hot cereal|
|2 cupsboiling water|
|3 tbspunsalted butter; melted and cooled, plus extra for brushing|
|2 1/2 cupsall purpose flour; (up to 3 cups)|
|1 cupwhole wheat flour|
|2 1/4 tspsinstant yeast; (or rapid rise)|
|1 1/2 tspsSalt|
|1/2 cupunsalted pumpkin or sunflower seeds|
|1/4 cupold fashioned rolled oats|
Multigrain Sandwich Bread Preparation
In a medium bowl, add boiling water to the hot cereal and stir to mix.Stir every so often until it resembles a porridge and is just warm(110 deg). It will be anywhere from 10-20 minutes depending how cool/warm your house is. Stir in melted butter and honey.Combine 2 1/2 cups of the all purpose flour,whole wheat flour, yeast and salt in your mixer bowl. Use the dough hook. On low speed, add the cereal mixture and mix about 2 minutes. Increase the speed to med-low and knead the dough until it is smooth and elastic. Should be about 8 minutes. If after 4 minutes, the dough is still sticking to the sides of the mixer bowl, add 2 TBS of flour at a time up to 4 TBS. You want the dough to clear the sides of the bowl and stick only on the bottom. I noticed I needed to add 2 more TBS for one of my loaves and another 4 TBS for the other loaf. Add the seeds at the last minute of the kneading process.Turn the dough on a lightly floured board and knead by hand to form a smooth ball. Place the dough in a large oiled bowl and cover with a greased plastic. Let rise in a warm place. I always like to turn on the oven for half a minute(I then turn the oven off) to make a cozy warm environment for the dough to rise in. . Let rise till doubled in size about 1 -1/2 hours. Grease a 9x5 loaf pan. I always like to add a piece of parchment paper on the bottom so I am guaranteed that the loaf does not stick.. Turn the dough onto a lightly floured counter top and press into a 9 inch square.Roll the dough into a cylinder shape and pinch the seam so that it stays closed. Place the loaf in the prepared pan with the seam side down.Brush lightly with some olive oil.Cover loosely with plastic wrap. Let rise in warm environment until doubled in size about 45-75 minutes. Mine took about 45 minutes. Adjust the oven rack to the lower-middle position.Heat the oven to 350 degrees. Brush the loaf lightly with melted butter and sprinkle with oats. Spray lightly with water.Bake until golden 40 -50 minutes or until an instant thermometer reads 200 degs. Cool the loaf in the pan for 15 minutes. Take out and cool for 2 hrs. As with all my breads, I freeze mine so that they won't dry out.
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