stephanie-oh
Well-known member
I love baking bread and esp. love multi grain recipes so when C.I. mag. came out this mo., I jumped at the multi grain recipe. I baked it today. WOW! So soft and yummy! And best yet, it's equally nutritious. Light, not heavy as these breads can be. Try and I guarentee you'll love it too!Steph
Multigrain Bread
:
Amount Measure Ingredient -- Preparation Method
6 1/4 ounces 10-grain hot cereal mix -- 1 1/4 cups20 ounces boiling water -- 2 1/2 cups
15 ounces unbleached all-purpose flour -- 3 cups
7 1/2 ounces whole wheat flour -- 1 1/2 cups
4 tablespoons honey
4 tablespoons unsalted butter -- melted and cooled
2 1/2 teaspoons instant yeast
1 tablespoon table salt
3/4 cup unsalted sunflower seeds
1/2 cup old-fashioned rolled oats
Place cereal mix in bowl of standing mixer and pour boiling water over it: let stand, stirring occasionally, until mixture cools to 100ºF and resembles thick porridge, about 1 hour. Whisk flours together in a medium bowl.
Once grain mixture has cooled, add honey, melted butter, and yeast. Stir to combine. Attach bowl to stand mixing fitted with dough hook. With mixer running on low speed, add flours, 1/2 cup at a time, and knead until dough forms a ball, 1 1/2 to 2 minutes: cover bowl with plastic wrap and let dough rest for 20 mintues. Add salt and knead on medium-low speed until dough clears the side of the bowl, 3 to 4 minutes (if it does not clear the side of the bowl, add 2 to 3 tablespoons additional all-purpose flour and continue mixing); continue to knead dough for 5 more minutes. Add seeds and knead for another 15 seconds. Transfer dough to a lightly floured surface and knead by hand until the seeds are dispersed evenly and the dough forms a smooth, taut ball. Place dough into a large greased container and cover with plastic wrap. Allow to rise until doubled, 45 to 60 minutes.
Adjust the oven rack to middle position and heat oven to 375ºF. Spray two 9 by 5-inch loaf pans with cooking spray. Transfer dough to lightly floured surface and pat into 12 bu 9-inch rectangle; cut dough in half crosswise with a knife of bench scraper. Shape loaves and coat with oats; cover lightly with plastic wrap and let rise until double in size, 30 to 40 minutes. (Dough should barely spring back when poked with knuckle). Bake until internal temperature registers 200ºF on instant read thermometer, 35 to 40 minutes. Remove loaves from pans and cool on wire rack before slicing.
"Cooks Illustrated, March & April 2006, page 24-25"
Yield:
"2 loaves"
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Multigrain Bread
:
Amount Measure Ingredient -- Preparation Method
6 1/4 ounces 10-grain hot cereal mix -- 1 1/4 cups20 ounces boiling water -- 2 1/2 cups
15 ounces unbleached all-purpose flour -- 3 cups
7 1/2 ounces whole wheat flour -- 1 1/2 cups
4 tablespoons honey
4 tablespoons unsalted butter -- melted and cooled
2 1/2 teaspoons instant yeast
1 tablespoon table salt
3/4 cup unsalted sunflower seeds
1/2 cup old-fashioned rolled oats
Place cereal mix in bowl of standing mixer and pour boiling water over it: let stand, stirring occasionally, until mixture cools to 100ºF and resembles thick porridge, about 1 hour. Whisk flours together in a medium bowl.
Once grain mixture has cooled, add honey, melted butter, and yeast. Stir to combine. Attach bowl to stand mixing fitted with dough hook. With mixer running on low speed, add flours, 1/2 cup at a time, and knead until dough forms a ball, 1 1/2 to 2 minutes: cover bowl with plastic wrap and let dough rest for 20 mintues. Add salt and knead on medium-low speed until dough clears the side of the bowl, 3 to 4 minutes (if it does not clear the side of the bowl, add 2 to 3 tablespoons additional all-purpose flour and continue mixing); continue to knead dough for 5 more minutes. Add seeds and knead for another 15 seconds. Transfer dough to a lightly floured surface and knead by hand until the seeds are dispersed evenly and the dough forms a smooth, taut ball. Place dough into a large greased container and cover with plastic wrap. Allow to rise until doubled, 45 to 60 minutes.
Adjust the oven rack to middle position and heat oven to 375ºF. Spray two 9 by 5-inch loaf pans with cooking spray. Transfer dough to lightly floured surface and pat into 12 bu 9-inch rectangle; cut dough in half crosswise with a knife of bench scraper. Shape loaves and coat with oats; cover lightly with plastic wrap and let rise until double in size, 30 to 40 minutes. (Dough should barely spring back when poked with knuckle). Bake until internal temperature registers 200ºF on instant read thermometer, 35 to 40 minutes. Remove loaves from pans and cool on wire rack before slicing.
"Cooks Illustrated, March & April 2006, page 24-25"
Yield:
"2 loaves"
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