10 grain bread
Alright, let's start the new year off right with some nice 10 grain bread. Personally, I love multi-grain breads. My family? Not so much. So, after being inspired by an episode of America's Test Kitchen, I integrated some techniques from their show with some creativity, and came up with this.
For a multi-grain bread, it's soft and fluffy - and a big hit with my family!
For more musings, including my current favorite grilled cheese using this bread, check out my blog, or continue after the cut for the recipe!
10 grain bread
Makes 2 loaves
2/3 c. 10 grain hot cereal mix, mixed with 1 cup very hot water, let cool 15 minutes.
1/2 c. tepid water (just slightly above room temperature)
1/2 c. vegetable oil
2 cups whole wheat flour
2 cups unbleached flour (you may need more here)
1/3 c. vital wheat gluten
1/3 c. brown sugar or honey
2 T. or 2 packages instant yeast
1 t. salt
Oats or sunflower seeds, optional
In a small bowl, sprinkle the yeast over your 1/4 c. water. Sprinkle with a teaspoon of sugar and mix together. Wait to see if the yeast becomes bubbly. If it doesn't, discard and start again.
Once your yeast has bubbled, add to a large mixing bowl of a standing mixer the oil, whole wheat flour, wheat gluten, sugar or honey, cooled grain cereal mixture, and salt. Mix until just combined. Let rest 15 minutes.
Once mixture has rested, add 1 cup unbleached flour, and process with a dough hook. Add enough remaining flour to form a solid dough. Knead dough with a dough hook for approximately 5 minutes, or with your hands 10 minutes, adding flour a few tablespoons at a time. Your end result will be a non-sticky, cohesive dough. If you are using a dough hook, the dough should not stick to the bowl or your hands.
Place in a large oiled bowl, and let rise in a warm place until double, about 1-2 hours. Gently punch down and divide in 1/2. Shape loaves into the size of your loaf pan. I like to gently press my dough out into a rectangle, then roll it up and seal the edges. If desired, roll dough in oats or sunflower seeds.
Let rise again until double in size. Bake at 350 for 45 minutes to 1 hour, until the bread has cooked completely (this is about 200 on an instant read thermometer). Take out of oven and let cool 15 minutes. After 15 minutes, remove from pan and let cool completely.