Tuesday, May 25, 2010


Yes, it's ANOTHER bread post; I obviously love my bread! This loaf turned out tender with a nice soft crust, which is perfect for those finicky little kids like mine who want the crust cut off their bread most of the time. The funny part about that request from my kids is that they want the crust cut off so they can eat it separately -- whatever suits their fancy I guess! Some people don't like "chunks" in their bread such as seeds, so you can omit the sunflower seeds if you wish and still get a great loaf. Typically I would put the sunflower seeds in, but I used them all the other day when I made my quick whole wheat bread. The millet and sesame seeds I would definitely recommend! They are so small that they don't really give the bread "chunkiness", but do give it a nice bite. Millet can be found in the bulk aisle and is pretty inexpensive. A few of the other ingredients listed such as soy lecithin, vital wheat gluten and dough enhancer will help the bread turn out a little better, but you can leave them out and still get great bread.

SUPER MULTI-GRAIN BREAD (makes 2 small loaves or 24 rolls)

2 C. hot water
2/3 C. 9-grain cracked cereal (I use Bob's Mill found in/near natural food aisle or cereal aisle)
1 Tbsp + 1 tsp. millet
1 Tbsp + 1 tsp. sesame seeds
1 Tbsp + 1 tsp. flax seeds
1/3 C. sunflower seeds (optional)
2 Tbsp. vital wheat gluten
1 Tbsp. yeast
1/4 C. honey

Measure these ingredients into large mixing bowl. Gently fold together with a spatula and then let mixture rest for five minutes, until yeast begins to foam. Then add:

1/4 C. oil
2 tsp. soy lecithin (optional)
2 tsp. salt or real salt
3 C. whole wheat flour (I used a combo of 2 C. oat flour and 1 C. wheat flour)

Begin mixing with a dough hook on the mixer setting for dough until all ingredients are combined. Add up to 2 additional cups of wheat flour 1/2 C. at a time until dough begins to clean the sides of the bowl. Knead for 8 minutes in your mixer. Then add:

2 tsp. dough enhancer (optional)

Knead for 2 more minutes. This dough does not need to rise twice. Just form the loaves straight from the mixer.

Form dough into 2 loaves. Cover and let rise until dough has doubled in size. Bake at 350 for 25 - 30 minutes. Let rest in pan for 5-10 minutes then remove to wire rack to cool.

FOR ROLLS: You can make rolls by forming dough into 24 round rolls, placing 12 rolls per large greased cookie sheet. Melt 2 Tbsp. butter in small cup. Using a sharp knife cut an X in the top of the rolls and pour a little melted butter on the top to fill the X. Cover and let rise until dough is doubled in size, about 30-40 minutes. Bake at 350 for 20 minutes. Brush the tops with melted butter while still warm. Remove from cookie sheet to cool.

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