Recipe: Yummy Sandwich Bread

  On Wednesday I knew I was going to have to get creative. We just had a huge water leak (see this post), I had no food in the house (because hubby needed to cash his check so I could go shopping), we had a friend over helping with the building of our second phase and I knew everyone was going to be hungry (they had already voiced this several times). I decided to make some homemade bread even though my kitchen was like a sauna from the many fans blowing trying to dry out any wetness in the sheetrock caused from the water leak. I grilled some chicken tenders, made some rice-a-roni (that I took from my MIL's house on one of my trips to do laundry...because the washer and dryer were unhooked and in my upstairs hallway), cut up veggies and scrounged up enough food to satisfy everyone.


I found this bread recipe in a Bob's Red Mill Cookbook, or on their website, but it is yummy, fairly simple and I'm sure could be done in a bread machine, though I haven't tried it yet.

Easy Multigrain Sandwich Bread
1 1/4 c. 7-grain cereal (I used 10-grain)
2 1/2 c. boiling water
3 c. unbleached, all purpose flour (plus extra for dusting)
1 1/2 c. whole wheat flour
4 Tbs. Honey
4 Tbs. Unsalted Butter, melted and cooled slightly
2 1/2 tsp. Instant Yeast
1 Tbs. salt
3/4 c. raw pumpkin seeds or Sunflower seeds (raw shelled)
1/2 c. oats, Rolled, regular old-fashioned


Directions:
1. Place cereal in bowl of stand mixer and pour boiling water over it. Let stand, stirring occasionally, until mixture cools to 100 degrees F and resembles thick porridge (about 1 hour). In a seperate medium-sized bowl, whisk flours together.

2. Once grain mixture has cooled, add honey, melted butter and yeast. Stir to combine. Attach bowl to mixer with dough hook. With mixer running on low speed, add flours 1/2 c. at a time and knead until dough forms a ball (1 1/2-2 minutes); cover bowl with plastic and let rest for 20 minutes.

3. Add salt and knead on medium-low speed until dough clears sides of bowl, 3-4 minutes (if it does not clear sides, add 2-3 Tbs additional all-purpose flour and continue mixing); continue to knead dough for 5 more minutes.

4. Add seeds and knead for another 15 seconds. Transfer dough to floured work surface and knead by hand until seeds are dispersed evenly and dough forms smooth, taut ball. Place dough into greased container with 4-qt. capacity; cover with plastic wrap and allow to rise until doubled, 45-60 minutes.

5. Adjust oven rack to middle position; heat oven to 375F. Spray two 9 x 5 loaf pans with nonstick cooking spray. Transfer dough to lightly floured surface and pat into a 12 x 9 rectangle; cut dough in half crosswise with knife.

6. To shape loaves, start with one dough (from step 5). With short side facing you, start at farthest end, roll dough piece into log. Keep roll taut by tucking it under itself as you go. To seal loaf, pinch seam gently with thumb and forefinger. Repeat with other dough. Spray loaves lightly with water or nonstick cooking spray. Roll each dough in oats to coat evenly. Place loaf seam-side down in greaded loaf pan, pressing gently into corners. Cover lightly with plastic wrap and let rise until almost doubled in size, 30-40 minutes.

7. Bake about 35-40 minutes. Remove from pans and cool before slicing, about 3 hours (yah, right!!! Like that would happen)

**MY NOTES: 
1. I usually don't have a warm enough place for my dough to rise so I preheat my oven to 200, then turn it off. I cover my bowls and pans with a light towel, and let them rise in the warm oven. Works beautifully and actually takes less time.


2. When I rolled my dough in the oats, they did not adhere well, and after baking the majority fell off.

This picture was taken a few years ago when I first made this recipe. I posted about it here.



With Joy UNquenchable,