![]() |
Recipe from: makebetterfood Image Credit: Kevin |
Better
Multigrain Bread
“As much as I
love whole wheat bread, sometimes it can taste a little too one-dimensional.
This recipe takes the nutritional value of whole wheat bread and boosts the
flavor with five to seven different whole grains that provide a depth of
flavor. The addition of sunflower seeds provides a welcome (but not
overpowering) crunch and burst of nutty flavor. This bread makes incredible toast
and is a great-tasting replacement for white bread on almost any sandwich.” Kevin
7 ounces
7-grain (or 5-grain) hot cereal mix (about 1 ¼ cups)
22 ounces
boiling water (2 ¾ cups)
In a large
bowl, combine multi grain cereal mix with boiling water. Stir to combine and let
sit until fully absorbed and room temperature, about 1 hour.
4 tablespoons
honey
4 tablespoons
butter, melted
2 ½ teaspoons
instant yeast
Add honey,
melted butter, and instant yeast to bowl and stir with a wooden spoon or dough
whisk to combine.
15 ounces
all-purpose flour (3 cups)
7 ½ ounces
whole-wheat flour (1 ½ cups)
Add flour to
bowl and mix well with a dough whisk until incorporated.
Stir well
with a dough whisk until a rough ball of dough starts to forms, about 2
minutes. The
dough will be rough and sticky.
Cover bowl
with plastic wrap and let rest for 20 minutes to allow water to absorb with
flour.
1 tablespoon
table salt
Add salt to dough
and knead well to combine. Turn dough out onto a lightly floured surface and
knead by hand until smooth, about 10 minutes. The dough should be moist and
tacky. If the
dough sticks too much to your hands or the surface, add
additional flour in tablespoon
increments.
¾ cup
unsalted sunflower seeds
Once dough is
smooth, coat dough with sunflower seeds and knead for an additional minute
until fully incorporated.
Rising:
By hand, form
dough into a ball by flattening dough and folding the four corners into the
middle
of the dough. Flip over and shape into a disc.
Cooking
spray:
Lightly spray
the sides of a large bowl with cooking oil. Place dough ball into bowl and turn
several times to lightly coat dough.
Cover bowl
tightly with plastic wrap and let rise in a warm place until dough has doubled
in size,
about 1 hour.
Forming
Loaves:
Once dough
has doubled in size, punch down and separate into two pieces using a pastry
blade or a knife.
On a clean
work surface, gently stretch and press one piece of dough into a rectangle
about 13
to 15 inches long and 7 to 9 inches wide. Starting from one of the
smaller edges, roll the dough
tightly onto itself to form a spiral, cylinder
shape. Turn dough seam side up and pinch it closed.
Place dough
in greased 9-by-5-by-3-inch loaf pan and press gently so dough touches all four
sides of pan.
Cover with
plastic wrap; set aside in warm spot until dough almost doubles in size, about
40
minutes.
Baking:
4 cups water
Pour water
into an empty loaf pan or spare baking pan and place on lowest oven rack.
Position
second oven rack to be above water-filled pan in the middle of the
oven. Preheat oven to
375°F.
Remove
plastic wrap from loaf pan. Place loaf pans in oven, immediately pouring heated
water
into empty loaf pan or oven pan and close oven door. Bake until
instant-read thermometer
inserted at angle from short end just above pan rim
into center of loaf reads 200°F, about 40 to
50 minutes.
Remove bread
from pan immediately and transfer to a wire rack. Let cool completely to room
temperature, about 4 to 6 hours. Slice and serve.
Read
more and enjoy this amazing recipe and many more when visiting makebetterfood
Licensed
under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported
No comments:
Post a Comment