Wednesday, February 16, 2011

multigrain bread

I wish I could remember where I got the recipe for this incredible loaf of bread so that I can give credit to where credit is due. I often jot down recipes on random pieces of paper without acknowledging it's source. 

Before I started baking my own bread, the idea of it seemed daunting and "why bake your own bread when the health food store around the corner has a pretty delicious one already?" Well, after you make and bake THIS delicious loaf, you will soon be telling yourself just the opposite.....

***This bread freezes beautifully! Wrap in parchment paper and plastic wrap and place it in your freezer. Defrost in your refrigerator a night before consuming***

Multigrain Bread

Makes 2 9 x 5 inch loaves

6 1/4 ounces (1 1/4 cups) 7 grain hot cereal mix *** I use Bob's Red Mill 8 Grain Hot Cereal***
20 ounces (2 1/2 cups) boiling water
15 ounces (3 cups) all-purpose flour
7 1/2 ounces (1 1/2 cups) whole wheat flour
4 tablespoons honey
4 tablespoons unsalted butter, melted & cooled
2 1/2 teaspoons instant yeast
1 tablespoon salt (table salt)
3/4 cups pumpkin or sunflower seeds (optional)
1/2 cups oats (quick or whole)
(2) 9 x 5 inch loaf pans ***You can buy the disposable pans in the baking aisle at the grocery store***

1. Place cereal mix in a bowl of a stand mixer. Pour boiling water over it and stir occasionally until the mixture cools to 100 degrees, about one hour. ***If you don't have a thermometer, the mixture should feel quite warm to the touch*** In another bowl, whisk together flours.

2. Once grain mixture is cooled, add honey, butter and yeast. Stir to combine.

3. Attach bowl to the mixer fitted with a dough hook. On LOW speed, add flour 1/2 cup at a time. Knead until ball forms, 1 1/2 - 2 minutes. Cover bowl with plastic wrap and rest for 20 minutes.

4. Add salt and knead on MEDIUM LOW until dough clears the sides of bowl, 3 - 4 minutes. If it sticks, gradually add more flour, 2 - 3 tablespoons, and continue to knead 5 minutes. ***Add seeds and mix for 15 seconds*** Transfer to a lightly floured surface and hand knead in seeds (if using) and dough forms a smooth, taut ball. Place dough in a lightly greased bowl, cover with plastic wrap and let rise 45 - 60 minutes.

5. Place oven rack in the middle position. Spray pans with a non-stick cooking spray. On a lightly floured surface, gently pat out dough evenly into a 12 x 9 inch rectangle. Cut in half. Start to roll into a jelly roll, starting with the end farthest from you. Pinch seam. Spray roll with cooking spray and roll in oats. Place into prepared pans, seam side down. Cover with plastic wrap and let rise 30 - 40 minutes. Preheat oven to 375 degrees. Remove plastic wrap and place pans onto a baking sheet. There should be 4 - 5 inches between them and the walls of the oven. Bake until internal temperature reads 200 degrees, 35 - 40 minutes. ***For those of you who do not have thermometers, bake for 40 minutes*** 

6. Carefully remove from pans. ***I use my oven mitts to do this step*** Cool on a wire rack for at least for 3 hours (yeah, right!)

If only we had smell-a-vision.....This bread tastes and smells so good, it's hard to resist eating just one slice....

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