Multigrain Bread Recipe

multigrain breadMultigrain Bread Recipe:
Yield: One 2 lb. loaf

2 oz. coarse cornmeal (millet, quinoa or amaranth)
1 oz. rolled oats (wheat flakes or buckwheat)
½ oz. wheat bran
2-3 oz. water, room temperature

13 ½ oz. bread flour
1 ½ oz. brown sugar
1 Tbs. salt
2 tsp. instant yeast
1 oz. cooked brown rice
1 oz. honey
4 oz. buttermilk (or milk)
6 oz. water, room temperature

1. Prepare the soaker: the day before you make the bread, combine the cornmeal, oats and bran with the 2 oz. of the water in a small bowl. The water will just cover the grain, hydrating it slightly. If it doesn’t cover the grains, add the rest. Cover the bowl with plastic wrap and leave it at room temperature overnight to soften
2. Make the dough: stir together the flour, brown sugar, salt and yeast in a bowl of a mixer. Add the soaker, rice, honey, buttermilk and water. Mix on low speed with a paddle attachment until the ingredients form a ball. Add a few drops of water if any of the flour remains separate
3. Switch to a dough hook attachment and knead for 6-8 minutes, sprinkling in flour if needed to make a dough that is soft and pliable, tacky but not sticky. The individual ingredients will homogenize into the dough, disappearing to an extent and the dough will smooth out and become slightly shiny
4. Lightly oil a large bowl. Place the dough in the oiled bowl, cover and let rise until it is doubled in size
5. Remove dough from the bowl and form into the desired shape. Loosely cover with plastic wrap and let proof until nearly doubled in size. Preheat oven to 350°F
6. Bake for about 20 minutes. Rotate loaf in oven and bake for another 15 minutes. The bread is ready when the internal temperature is measured at 185-190°F

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