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Monday, July 23, 2012

Multigrain Bread



I had a craving for BLTs the other day, but I didn’t want them on just any bread.  I wanted them on a thick, rustic piece of multigrain bread. 

And so I baked up a loaf of this lovely.  It was so delicious!  The inside of the bread so soft and moist and the outside was hard and crunchy, just beautiful!  And that BLT?  It was so wonderful that you get a peek at that one Wednesday!


Multigrain Bread
Adapted from Pastry Affair

Bread
1 ½ cups all purpose flour
1 ½ cups whole wheat flour
1 cup old fashioned oats
½ cup ground flax seed
½ cup sunflower seeds
2 tbsp whole flax seed or other whole grain (optional)
1 heaping tbsp vital wheat gluten
1 ½ tsp active dry yeast
1 tsp salt
12 oz warm water (105-110 degrees F)


Topping
1 egg
1 tsp water
Sunflower seeds, wheat germ, and/or oats


In the bowl of a stand mixer, combine the flours, oats, flax, seeds, vital wheat gluten, yeast, and salt.  Stir with the paddle attachment until combined.  Slowly add the flour until the dough comes together.  Then switch to the dough hook.  Knead on low with the dough hook for 3-5 minutes or until the dough forms a ball.  Note: if the dough is too dry, and won’t stick, add more water, one tablespoon at a time.  Alternately, if the dough is too sticky, add more flour, one tablespoon at a time.

Place the dough into a greased bowl and cover lightly with plastic wrap.  Put the bowl in a warm, draft-free area for 1 ½ - 2 hours or until the dough has doubled in size. 

Punch down the dough and let it rest for another 10 minutes.  Meanwhile, spray a 9x5 inch loaf pan with nonstick spray and preheat the oven to 375 degrees F.

Gently pull the dough into a rectangle, then roll the dough into a log.  Pinch the along the seams to seal.  Place the dough into the prepared pan, seam side down.  Whisk together the egg and water and brush over the top of the loaf.  Sprinkle with oats and/or seeds.  Lightly cover the loaf with plastic wrap and let rise for another 30-40 minutes.

Bake the bread for 40-50 minutes or until the top is lightly browned and a thermometer inserted into the center of the loaf reaches 190 degrees F.  Move the bread to a wire rack and cool completely before slicing.

Makes 1 loaf of bread

6 comments:

  1. Love this recipe! I will be making this! Pinning!

    ReplyDelete
  2. What a delicious, healthy, and hearty looking bread! I bet it makes amazing sandwiches!

    ReplyDelete
  3. This bread sounds delicious, Amy - I'm a big fan of dark, multigrain breads packed with nutrition and this bread definitely fits the bill! It looks so moist and tender... I can't wait to see the BLT and thanks so much for sharing with Made with Love Mondays...

    ReplyDelete
  4. Pinning this so I can try it. Thanks for sharing at Must Try Monday.

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  5. This bread looks amazing! I am pinning this. Thanks for sharing on Marvelous Mondays! :)

    Julie

    ReplyDelete

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