Bake of the Day: Breads -- Multigrain Loaf Bread
After 2 easy bread recipes (sandwich bread and focaccia), here's a yeast bread with multi-grains and follows the typical 2 rise bread making process. This bread has quite a number of whole grain flours in it and is packed with 11 grams of whole grains per serving.
This bread is slightly sweet and has a nice nubbly, yet soft texture. It is firm enough to hold up to a sandwich and is great when toasted for breakfast.
White Wholewheat flour - ½cup Rolled Oats - ½cup
Yellow Cornmeal - ¼cup
Rye Flour (or Pumpernickel flour) - ¼cup
Sunflower Seeds - ¼cup
Vital wheat gluten - 1tbsp
Instant Yeast - 2tsp
Lukewarm Water - 1~1¼cups
Brown Sugar - ¼cup, lightly packed
Salt - 1½tsp
Dry milk (powdered milk) - ¼cup
Butter - 3tbsp, softened
Method:
- Combine all the ingredients and mix and knead by hand, or mixer -- to form a smooth, supple dough.
- Cover and allow the dough to rise, covered, until puffy but not necessarily doubled in bulk, about 60 minutes.
- Transfer the dough to a lightly greased surface, gently deflate it, and form into a smooth 8" long log.
- Place the log in a greased 8½"x4½" loaf pan, cover with greased plastic wrap and let it rise for about 1½ hours, until crowned about 1" over the rim of the pan.
- Preheat oven to 350°F during the final 15 minutes of rising.
- Bake the bread for 35~40 minutes or until golden brown on top and a digital thermometer inserted into the center of the loaf reads 190°F.
- Remove from the oven and transfer to a wire rack to cool completely before slicing.
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