> Whole Grain Bread Recipes > Multigrain Bread
This hearty and healthy multigrain bread is made with steel-cut oats, seven-grain cereal, wheat bran, oat bran, barley flour, spelt flour, all-purpose flour and whole wheat flour.
Multigrain Bread
Ingredients:
1 cup water
1/2 cup butter OR margarine
1 cup buttermilk
1/2 cup steel-cut oats
1 cup seven-grain cereal
1/3 cup wheat bran
1/3 cup oat bran
3 to 3-1/2 cups all-purpose flour
1/4 cup barley flour
1/4 cup spelt flour
1 cup whole wheat flour
1/2 cup brown sugar
2 envelopes RapidRise Yeast
2 teaspoons gluten
2 teaspoons Sesame Seeds
OR Black Sesame Seeds
2 teaspoons salt
1 egg
melted butter for brushing on loaves
Directions:
Prep Time: 25 minutes
Rest Time: 10 minutes
Rise Time: 1 hour
Bake Time: 40 minutes
Makes: 2 loaves
Heat water and butter to boiling. Stir in buttermilk; add the oats, seven-grain cereal, wheat bran and oat bran. Cool until warm, about 120 °F.
Combine 1 cup all-purpose flour, barley, spelt and whole wheat flours, sugar, undissolved yeast, gluten, sesame seeds and salt. Stir in cooled cereal mixture. Beat for 2 minutes, scraping bowl occasionally. Add egg and 1 cup all-purpose flour and beat for 2 minutes.
Add enough additional flour, 1/2 cup at a time, to make a soft dough. Knead until smooth and elastic, about 8 to 10 minutes by hand, or 4 to 6 minutes if using an electric mixer with dough hook. Cover and let rest 10 minutes.
Divide dough in half; roll each to 12 x 6-inch rectangle. Roll up tightly as for jelly roll, beginning from short ends. Pinch seams and ends to seal. Place each loaf, seam side down, in greased 8 x 4-inch loaf pans. Brush tops with melted butter. Cover; let rise in warm, draft-free place until doubled in bulk, about 1 hour.
Bake at 375º for 40 minutes or until done. Remove from pans and brush again with melted butter, cool on wire rack before slicing.
Used with permission: © 2009 ACH Foods. All Rights Reserved.
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