Multi-Grain Bread
Recipe: Multi-Grain Bread
From: The Joy of Cooking
Makes: 2 loaves
2 c. milk (skim is fine)
1 c. rolled oats
2 tsp. salt
1/4 c. vegetable oil
1/2 c. brown sugar
1/4 c. lukewarm water
2 pkg. active dry yeast
1 or 2 slightly beaten eggs
1/4 - 1/2 c. wheat germ
1 c. soy flour
2 c. whole wheat or rye flour
3-4 c. unbleached all-purpose flour
Scald milk and pour over oats in large bowl. Add salt, oil, and brown sugar, and cool mixture to lukewarm.
Combine water and yeast in small bowl and let dissolve. Add to oats. Stir in eggs, wheat germ, soy flour, whole wheat flour, and sufficient white flour to make dough firm enough to knead. (This is a fairly sticky dough, I find.) Knead until smooth and elastic, about 5-10 min. Place in greased bowl and turn to grease top; cover and let rise until doubled. Punch down and divide dough into two; fling one half onto the counter a few times to eliminate air bubbles, then flatten into an oval, roll up firmly, and turn ends under, sealing the loaf. Place in greased 9x5x3" loaf pan, seam side down, making sure that the short ends of the pan are touching the dough to support it as it rises. Repeat with other half of dough. Grease tops of loaves if desired, cover, and let rise until almost doubled.
Heat oven to 350 degrees. Bake loaves 50-60 min., until done. To test for doneness, see if loaf has shrunk slightly from sides of pan; or turn out of pan and tap bottom of loaf; if it sounds hollow it's done. Remove from pans at once and cool on rack before storing.
Notes:
The Joy of Cooking calls this recipe Oat Bread Cockaigne. You can add 1/2 tsp. ground ginger with the brown sugar for a different flavor; I never do, though. I generally use whole wheat flour, not rye, as I keep whole wheat on hand and don't care for rye too much. This is a high-protein bread, with a good texture and flavor; just a touch sweet. It does get crumbly when it's been around a while. We usually leave it whole on the counter in a plastic bag and cut slices as wanted, but slicing the whole loaf at once and perhaps freezing it might help with the crumbliness.
From: The Joy of Cooking
Makes: 2 loaves
2 c. milk (skim is fine)
1 c. rolled oats
2 tsp. salt
1/4 c. vegetable oil
1/2 c. brown sugar
1/4 c. lukewarm water
2 pkg. active dry yeast
1 or 2 slightly beaten eggs
1/4 - 1/2 c. wheat germ
1 c. soy flour
2 c. whole wheat or rye flour
3-4 c. unbleached all-purpose flour
Scald milk and pour over oats in large bowl. Add salt, oil, and brown sugar, and cool mixture to lukewarm.
Combine water and yeast in small bowl and let dissolve. Add to oats. Stir in eggs, wheat germ, soy flour, whole wheat flour, and sufficient white flour to make dough firm enough to knead. (This is a fairly sticky dough, I find.) Knead until smooth and elastic, about 5-10 min. Place in greased bowl and turn to grease top; cover and let rise until doubled. Punch down and divide dough into two; fling one half onto the counter a few times to eliminate air bubbles, then flatten into an oval, roll up firmly, and turn ends under, sealing the loaf. Place in greased 9x5x3" loaf pan, seam side down, making sure that the short ends of the pan are touching the dough to support it as it rises. Repeat with other half of dough. Grease tops of loaves if desired, cover, and let rise until almost doubled.
Heat oven to 350 degrees. Bake loaves 50-60 min., until done. To test for doneness, see if loaf has shrunk slightly from sides of pan; or turn out of pan and tap bottom of loaf; if it sounds hollow it's done. Remove from pans at once and cool on rack before storing.
Notes:
The Joy of Cooking calls this recipe Oat Bread Cockaigne. You can add 1/2 tsp. ground ginger with the brown sugar for a different flavor; I never do, though. I generally use whole wheat flour, not rye, as I keep whole wheat on hand and don't care for rye too much. This is a high-protein bread, with a good texture and flavor; just a touch sweet. It does get crumbly when it's been around a while. We usually leave it whole on the counter in a plastic bag and cut slices as wanted, but slicing the whole loaf at once and perhaps freezing it might help with the crumbliness.