Multi Seed Mixed Flour Bread
From scharffenberger 15 years ago
- 49 minutes oven time to make
- Serves 2 loaves
This is a bread that I created because I love a light rye bread. I know it has many specialty ingredients that can be omitted if you dont have access them. Whole wheat flour, rye flour, salt, yeast, sweetener are the essentials. Read more The other thing about this dough, is that it can be held in the refrigerator overnight if your schedule changes. See less
Ingredients
- 2-3 cups unbleached flour-can be a combination of unbleached bread, or all purpose flour shopping list
- 1 Tablespoon active dry yeast or a packet shopping list
- 2 Cups Lukewarm water or milk shopping list
- 2 Tablespoons fat at room temperature. any neutral tasting oil is fine too shopping list
- 2 Tablespoons honey, molasses, or sugar shopping list
- 2 Tablespoons instant potato flakes (optional) shopping list
- 2 teaspoons gravy Master or caramel Coloring (optional) shopping list
- 1 teaspoon Distalic Malt Powder (optional) shopping list
- 2 teaspoons salt shopping list
- 2 cups whole wheat flour shopping list
- 1 cup of rye flour shopping list
- 3 Tablespoons flax seeds (optional) shopping list
- 2 Tablespoons sesame seeds (optional) shopping list
- 1 Tablespoon poppy seeds(optional) shopping list
- 1 Tablespoon caraway seeds (optional) shopping list
- Additional non stick cooking spray shopping list
- Heavy duty mixer with dough hook shopping list
How to make it
- Spray bowl of mixer and two 8 X 4 inch bread pans with non stick cooking spray.
- Reserve one cup of whole wheat and one cup of white flour. Set aside.
- Put all of remaining ingredients in greased mixing bowl. Mix until it becomes a shaggy ball, adding the additional flour 1/2 cup at a time. You might not have to add all this flour. This should happen in about 10 minutes. The dough should be somewhere between a gloppy mess and playdo. If it is still gloppy after all that let it rest in the mixing bowl for 10 to 20 minutes.
- Remove the dough hook, Shape the dough into a ball. Cover with a wet clean dishtowel or plastic wrap. Place the dough in a warm place for an hour and a half or until doubled..
- Turn dough out on a lightly floured clean dry counter. Press flat. Divide dough in two. Using a rolling pin, or your hands roll each half out to roughly a 12 X 7 inch slab and then roll up the short side and pinch the seams. Cover and place in a warm place until almost doubled about 30 45 minutes. This part is tricky , and may take more or less time.
- Have a shelf in the middle of your oven. If you have a baking stone you can put the loaf pan directly on the stone. Preheat oven to 400 degrees F.
- Put loaves in oven, Reduce heat to 350 degrees. Bake for around 49 minutes.
- .The bread may not feel hard, but there should be a sheen on the bottom of the loaves.
- Remove from oven. Cool on rack. Let cool two hours before slicing.
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Reviewed by 4 people-
I love home made breads with multi grains!
midgelet
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