Tuesday, February 28, 2012

Recipes: Multigrain Bread

I love homemade bread...it is just so yummy isn't it? I really like Bobs Red Mill. I've had the privilege to visit their store and restaurant in Milwaukie, Oregon. I've made several recipes from the Bob's Red Mill Baking Book, including their Multi-grain Sandwich Bread
Back in December I tried another Multigrain Bread recipe out of the cookbook. It is moist, with a bit of a "tang" from the yogurt and just all around amazing. 


Homemade bread does take time to make but it's so well worth it. If time is an issue for you, invest in a bread machine (I'd recommend one with a pan that actually looks like a loaf of bread). When I have owned a bread machine I would often use it to make the dough and then transfer to loaf pans and bake in the oven. If you don't want to spend the money on bread that's actually good for you then I suggest making it yourself (plus it's ultimately better for you than even the best store bought because there aren't the preservatives in it). So go ahead and give this a shot!


Multigrain Bread
(Printable Recipe)

Ingredients:


1 c. water
1 c. plain low-fat yogurt (I used greek yogurt)
1/4 c. vegetable oil
1/2 c. Rolled oats (old-fashioned or quick-cooking) uncooked
1/3 c. wheat germ
1/3 c. wheat bran
5 to 5 1/2 c. White Flour, unbleached
1/4 c. packed light brown sugar
2 tsp. salt
2 eggs, divided
2 Tbs. yeast, active dry 


Instructions: 


1. Heat water, yogurt and vegetable oil to boiling. Stir in rolled oats, wheat germ and bran. Set aside until cooled to very warm (125-130 degrees), about 30 minutes.
2. Meanwhile in a large bowl, combine 1 c. flour, sugar, undissolved yeast and salt. Stir in cooled bran mixture, 1 egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Cover; let rest 10 minutes.
3. On lightly floured surface, divide dough in half. Roll each half into a rectangle 7 x 12-inches. Roll up tightly from short ends. Pinch seams and ends to seal. Place seam side down in two greased 8 1/2 x 4 1/2 inch loaf pans. Cover; let rise in warm, draft free place until doubled in size, about 30-45 minutes. With sharp knife, make three diagonal slashes, 1/4" deep, on each loaf. Lightly beat remaining egg and brush on loaves. Sprinkle with wheat germ or rolled oats. Bake at 375 degrees for 25-30 minutes or until done. Remove from pans; cool on wire racks.
Makes 2 loaves.


With Joy UNquenchable,

2 comments:

  1. This bread is right up my alley! I am so going to make it. I have been looking for a good multigrain bread!!

    ReplyDelete
  2. This is definitely a winner!

    ReplyDelete

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