Multigrain Bread Recipe
Ingredients
| Warm water | 1/4 Cup (16 tbs) | |
| Active dry yeast package | 2 | |
| Honey | 1/2 Cup (16 tbs) | |
| Cooking oil | 1/3 Cup (16 tbs) | |
| Eggs | 2 | |
| Salt | 1 Teaspoon | |
| 1 cup nonfat dry milk powder | ||
| Rolled oats | 1/2 Cup (16 tbs) | |
| Cornmeal | 1/2 Cup (16 tbs) | |
| Wheat germ | 1/2 Cup (16 tbs), toasted | |
| All purpose flour | 3 3/4 Cup (16 tbs) | |
| Whole wheat flour | 2 Cup (16 tbs) | |
| Rye flour | 1 Cup (16 tbs) | |
| Butter/Margarine | 1 Tablespoon | |
Directions
1. In a large mixing bowl stir together warm water and yeast. Add honey, oil, eggs, and salt; beat with an electric mixer on medium speed till combined. Add the dry milk powder, oats, cornmeal, and wheat germ; beat till combined.
2. Add 1 cup of the all-purpose flour and all of the whole wheat flour; beat on low speed for 30 seconds, scraping the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in rye flour and as much remaining all-purpose flour as you can.
3. Turn dough out onto a lightly floured surface. Knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place till double (1 to 1 1/4 hours).
4. Grease two 8 x 4 x 2-inch loaf pans. Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Shape each half into a loaf. Place in the prepared loaf pans. Cover; let rise in a warm place till nearly double (30 to 45 minutes).
5. Bake in a 375° oven for 35 to 40 minutes or till bread sounds hollow when tapped. If necessary, cover with foil the last 20 minutes to prevent overbrowning. Remove from pans; place on a wire rack. Brush with margarine or butter. Cool completely.
2. Add 1 cup of the all-purpose flour and all of the whole wheat flour; beat on low speed for 30 seconds, scraping the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in rye flour and as much remaining all-purpose flour as you can.
3. Turn dough out onto a lightly floured surface. Knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place till double (1 to 1 1/4 hours).
4. Grease two 8 x 4 x 2-inch loaf pans. Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Shape each half into a loaf. Place in the prepared loaf pans. Cover; let rise in a warm place till nearly double (30 to 45 minutes).
5. Bake in a 375° oven for 35 to 40 minutes or till bread sounds hollow when tapped. If necessary, cover with foil the last 20 minutes to prevent overbrowning. Remove from pans; place on a wire rack. Brush with margarine or butter. Cool completely.
Chef
