Saturday, March 14, 2020

Multigrain bread

















This bread uses a whole grain mix (you can either use ground flour from any or all of these or grind your own in a food processor or sturdy blender). For this recipe you'll need a total of 3 cups (flour form) of any combination of these:
Corn
Flax see
Buckwheat
Rice
Garbanzo beans
Sorghum
Oats
Quinoa
Millet

Ingredients
3 cups of your multigrain flour mix
5 1/2 cups boiling water
8 tablespoons butter, melted, plus more to grease the loaf pans
2/3 cup honey

2 tablespoons instant yeast
2 tablespoons vital wheat gluten

4 large eggs
9 cups all-purpose flour (I used 50/50 mix of whole wheat and white flour)
2 teaspoon salt
1/2 cup oats, for topping


Directions

This will take some time, so set aside most of a day. It makes four nice loaves (some for you, some to share!)

Have a large bowl for rising handy. Coat the inside of the bowl with melted butter. Set aside. Also butter four 8x4 loaf pans. Set aside.
  • In your stand mixer bowl, add the multigrain flour mixture and boiling water. Stir until it forms a thick paste. Let it cool completely (about 20 minutes). I used a thermometer to ensure the temp was about 105 degrees F.
  • Melt the butter in the yeast in a microwave. Heat just until the honey is liquid and most of the butter is melted. Add to the mixer and knead into the grain mixture.
  • Next blend in the yeast and the vital wheat gluten. Use the mixer to knead well. Let sit for 20 minutes.
  • Now blend in the four eggs. You should notice the mixture has risen. Let sit again for about 20 minutes.
  • Now start adding the flour alternating white and wheat, one cup at a time, and knead until smooth, about 10-15 minutes. The dough will be sticky, so sprinkle over some flour to make it easy to handle. Form the dough into a ball, pulling it into a smooth ball. Roll the ball in the buttered large bowl to coat the outside then flip over. Cover with a damp cloth and allow to rise in a warm place for 1 hour.
  • After that hour, cut the dough in half, , then half again to form four pieces. Roll each piece into a loaf shape, and place into the greased pans. Sprinkle with the oats and press them lightly into the dough. Cover and allow to rise for the another hour before baking.
  • Preheat the oven to 375 degrees. Bake the loaves for 35 minutes or so, until golden brown. Your house will smell amazing (is there any better smell than fresh bread baking?). Take the loaves out of the pans and let them cool on a rack. Usually, a few slices get eaten well before they’re cooled. Who can resist fresh baked bread with butter? Good thing you made two.

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