Ive even seen 20-grain bread. Let the soaker sit overnight at room temperature. Divide the dough into two even sections and knead and form into a loaf shape that will fit inside the bread pan. It holds up to slicing and toasting and is a wonderful sandwich bread! Slice and serve. Reduce heat to low and cook, covered for 10 minutes- stirring occasionally. Transfer to a cooling rack to prevent the bread from steaming inside the loaf pan. I agree that the water content should be more. Once youve got your selection of preferred grains, all you have to do is use a powerful blender or grinder (see our. ) Add the dough to the bowl, then flip the dough over so the oiled side is up. Im Kate Dean- mom to five young kids, recipe developer, and photographer. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Place in oven on middle rack. Hard as a rock and pitch black, the thing resembled a footballonly not as soft! Other recipes Ive used had me use the cereal directly without grinding and I wasnt sure in the case of this recipe. 1. Alternatively, bake the bread in a 9" x 5" loaf pan for 60 to 70 minutes. Add 2 teaspoons honey. Allow to rise for 1 more hour before baking, repeating the proofing protocol as in the first and second proofings. Thanks in advance. When the dough has doubled in size, cut the dough in half. 1/3 Cup - Light Brown Sugar (packed) - 72 grams 1 1/2 Teaspoon - Salt - 7.5 milliliters 1 1/2 Teaspoon - Instant Yeast (or Bread Machine Instant Yeast) - 7.5 milliliters - Not active dry yeast Servings - Roughly 18 slices Heat the griddle or pan until water droplets flicked on the pan sizzle. Bake the bread for 45 to 50 minutes, then remove the lid and continue to bake for another 5 to 15 minutes, until it becomes deep brown in color, and an instant-read thermometer inserted into the center registers about 205F. I use cold butter, as its easier to handle and goes on in a thin layer. In fact, the squirrels couldn't contain themselves and chewed through the screen on my windows just to eat it. Fold long sides of dough in to middle, overlapping slightly. The bread was absolutely delish. The absolute best multigrain bread. Stir on low speed to combine.*. This type of bread has a higher fiber content than whitebread and is generally considered to be healthier. Let the dough rise until doubled in size. Hoping to make it today once I get my answer from you or Judy! Place the dough ball into the bowl, and flip a few times to coat in oil. Tap here to receive our FREE top 25 recipe book! If youve tried this multigrain bread recipe, dont forget to rate the recipe and leave me a comment below. Your email address will not be published. Once it comes together, continue to knead dough for 5 additional minutes. Pre-heat oven 400F (200C). This will take approximately 20 minutes. Soft dough makes soft bread, so do not use more flour than necessary! Bake the bread for 26 to 35 minutes, or until deep golden brown and risen. Mix only enough to combine; do not knead or overwork the dough. And bread recipe its the most delicious bread better than store bought. Shape the dough then place in a lightly oiled pan. Add 1 cup flour, the oil, brown sugar and salt and stir until smooth or mix using the dough hook on a stand mixture. Sprinkle yeast over 1/2 cup water. Beat for 2 minutes, scraping bowl occasionally. If you are proofing the dough in the microwave like I do, youll need another large mug of boiling water for the second proofing. 2 teaspoons flax seeds* 2 teaspoons poppy seeds 2 cups water Step 1 Place cereal in large bowl. [adthrive-in-post-video-player video-id="VYINzs3c" upload-date="2020-11-10T05:15:47.000Z" name="Multigrain Bread.mp4" description="Multigrain Bread Recipe is an easy, healthy yeast bread recipe thats full of good-for-you ingredients like chia seeds and whole wheat flour!" Whisk until yeast dissolves. 4 Kitchen Trends That Need to Be Retired ASAP, According to Designers. Second, mix the dough using a previously fed, active and bubbly sourdough starter, water and a mixture of bread and whole wheat flour. This is your egg wash. Once the bread rises and the oven is heated, brush the top of the bread with an egg wash. Then sprinkle with the whole grain topping. 3/4 Cup - Multigrain Cereal - Do not pre-moisten. This fluffy multigrain bread recipe is a great, tasty bread. It calls for 2 1/4 cups water in the ingredients, then in the directions states: 1/2 c for the bulgur, 1/2 c for the yeast and then remaining 1 1/2 cups of water for the mixture which would be a total of 2 1/2 cups not 2 1/4 cups. Usually, a few slices will get eaten well before the bread has cooled, but this will not hurt the final product. Store in an air-tight container on the counter or in the refrigerator. If you can't find a pre-mixed multigrain cereal mix, you can mix up your own with a combination of any of the following whole grains: Rolled oats, quick oats, steel cut oats, quinoa, flaxseed meal, flaxseed, sesame seeds, oat flakes, rye flakes, barley flakes, cracked wheat, wheat bran, oat bran, millet, buckwheat. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Transfer to wire racks. Stir to combine. Soft dough makes soft bread, so do not use more flour than necessary! I have to make it weekly now. At this point, your house will smell amazing. How to make Multigrain Bread Step 1 Soak all the seeds on water Mix and soak all the seeds in water to protect them from burning in the baking process. Stir in the water to form a thick, gloppy batter. Soft & fluffy! Stir honey and oil into the cereal; heat until hot (about 125-130F or 50-55C). It's soft and fluffy like regular white sandwich bread, but has a hearty and satisfying flavor.Either instant or active-dry yeast work and you can even . Learn how your comment data is processed. Everything You Can Do With Pumpkin Seeds After Carving a Jack-O'-Lantern for Halloween. After some online research, I found out that you can grind your own grains to make a homemade multigrain flour. Ive redeemed myself from that horrible hockey puck with many bread recipes on our blog, including this homemade multigrain bread. Once grain mixture has reached 100-105 F, add honey, butter, and yeast and stir until combined. Step 2 Mix the flour with yeast mixture and knead a smooth dough In a large mixing bowl, combine multi-grain flour with all-purpose flour. After resting the dough place inside the preheated oven and bake for 20-25 mins. Did you grind it into a flour? Also, if you have leftover hot cereal mix, you can use it to make, Looking for a basic bread recipe? Grease 2 bread pans with oil. Add dough to bowl, then flip the dough over so the oiled side is up. Once the first proofing is done, sprinkle 1 teaspoon salt over the dough and knead again for another 5 minutes to make sure the salt is evenly distributed. I found this recipe easy to follow and it turned out perfectly the first time I made it. Continue to knead the dough gently for 2 to 3 minutes longer until it is somewhat smooth. Dust the top of the dough with a little rice/semolina flour, cover and let rise in a warm draft free area until doubled in bulk, approximately 1 - 1 hours. Round the dough into a boule and place in a large bowl coated lightly with oil. Since then, Ive never looked back. Toasts well. Created using The Recipes Generator. 2. Put a tablespoon of oil in a bowl and rub it around the entire bowl. Fourth, fold the dough. When we first moved there, we looked for a high quality multigrain sliced bread, but couldnt find anything that suited our tastes (and lets be honeststandards). If you use a breadmaker, you will need to halve the recipe, as this makes 2 loaves, and most breadmakers can only make the equivalent of one loaf at a time. Jan 11, 2017 - Multigrain Bread Recipe is an easy, healthy yeast bread recipe that's full of good-for-you ingredients like chia seeds and whole wheat flour! Stir in just enough of flour mixture, 1/2 cup at a time, on medium-low speed 1 1/2 to 2 minutes until dough forms. This post may contain affiliate links. When the oven is preheated, slash the bread 2 or 3 times with a knife, making a cut about -inch deep. Cover with a kitchen towel and let rest again for 20 mins until double in size. ingredients Nutrition 8 -9 ounces . If you would like to have the optional seed mixture placed on the outer surface of the homemade multigrain bread when baked, stir together the seeds in a small bowl. Bob's Red Mill Whole Grain 10 Grain Hot Cereal (basically, it's multigrain cereal that adds a nice punch of fiber and protein) Arrowhead Mills Organic Whole Grain Wheat or just regular whole wheat flour will do, also Bread Flour (regular flour doesn't have enough gluten for it to rise properly) Rate this Multigrain bread recipe with 8 -9 oz warm water, 1 1/4 tsp salt, 2 tbsp honey, 1 1/2 tbsp softened margarine, 2/3 cup great grains with pecans cereal (post), 2 1/2 cups flour, 2 1/4 tsp active dry yeast I have a very vivid image of my first attempt at bread-making. When autocomplete results are available use up and down arrows to review and enter to select. If you are using the seed mixture, sprinkle a teaspoon of the seed mixture into the bottom of the pans. Could you use this recipe to make rolls? Add honey, and stir well. Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Is it necessary to grind it into a flour first or can I just use the cereal directly from package like my other recipes. Naturally, we turned to our own kitchen. This usually takes 20 minutes. When dough has 30 minutes left to rise, place a 6- to 7-quart Dutch oven and lid in a cold oven. Step by step photos Where you store your food can impact how long it stays fresh and reduce your risk of cross contamination. Keeping the salt away from the yeast is the goal. Let stand for 10 minutes to activate the yeast. Two Slices of Multi-Grain Flat Bread: Calories 276, Calories from fat 76, Total Fat 9g, Saturated Fat 1 g, Cholesterol 0, Sodium 294 mg, Total Carbohydrates 41g, Dietary Fiber 9g, Sugars 5g, Protein 8g. Coat the dough lightly in oil, cover the bowl with plastic wrap or a towel and set aside to rise in a warm place until doubled in size, about 40 minutes. Stir in the egg until combined. This bread can be stored in a resealable container at room temperature for up to 4 days. Hi Rahel, Id like to ask your reason for reducing the honey if you dont mind. Can I substitute bread flour for the all purpose flour? Let soak for about an hour, stirring occasionally. Remove from oven and let cool for 5 minutes while still in the bread loaf pans. Allow to rise for one more hour before baking, repeating the proofing protocol as in the first and second proofings. Let the mixture cool for about 20 minutes. Thank you for both recipes of your multigran flour. (optional, but this will make your bread significantly softer). Martha Stewart is part of the Meredith Home Group. But I learned three things: If that sounds like something that would happen to you, theres hope yet! Its ready for sandwiches, buttery morning toast, and grilled cheese. Grease 2 - 9 x 5 inch loaf pans. Figure out your preferred equipment: You can use a KitchenAid mixer with a dough hook attachment, or make the dough the old-fashioned way. This Multigrain Bread recipe is the latter. Then cover the loaf pans with a clean cloth and let rise for 30 minutes, or until doubled in size. In bowl of stand mixer, combine water, cereal, honey, and oil and let sit for 10 minutes. Follow us on Facebook here : OWG Facebook. I haven't tried that with this recipe, but I would guess that it would work. Pour 2 cups boiling water over. Due to dietary concerns I want to avoid processed APF. Whisk flour with salt; add 3 cups to yeast. Use a digital food thermometer to test the temperature so you dont kill the yeast when you add it to the hot water. You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW MEonFACEBOOK,INSTAGRAMandPINTERESTfor even more delicious food. Take inspiration from falling autumn leaves and warmer neutral hues to help guide your homemade dcor choices; A rich, welcoming tablescape can be achieved with velvet pumpkins and leaf-printed table runners. Copyright 2022 Meredith Corporation. Optional Step - Using a pastry brush, brush the top of loaves with water and sprinkle with remaining seed mixture. Born in Shanghai, she arrived in the U.S. at age 16. Using a scraper, fold dough over 10-12 times & shape into a ball. Place the loaf on the center rack and reduce the temperature to 400 degrees F. Bake for 50 to 60 minutes, until it reaches an internal temperature of 190 to 195 degrees F. Cool in the pan for 10 minutes and then turn it out to a wire rack to cool completely. Cover tightly with plastic wrap and let it rest 15 minutes, higher-rising loaf today once I get answer Loaf lightly with oil hands to make because of the dough should feel smoother the These blooms now to multigrain bread recipe without cereal your landscape later and moist but that does n't fall apart when you spread on. Correct the water measurement in this recipe much can I substitute bread flour tops of pans, and carefully the. 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