Breakfast and Breads

Here is a multi-grain bread recipe that I really like.  The combination of different kinds of flours with the add ins of rolled oats, flax and sesame gives this bread a richness and heartiness without being heavy or dense.   I really like the favor the molasses gives the bread, but you could use honey or brown rice syrup, or other sweetener to your preference.

You can bake it in hand formed loaves or bake it in bread pans for a sandwich style loaf.  I've also formed it into dinner rolls, they are great with soups.  If you remember the rolls we served at Hizzoner's with our soups, this is that kind of bread.

Here is the way I make it step by step:

In a 4 cup measure put:
   2 1/4 cups warm water ( minimum of 110 degrees or a bit warmer)
  1/4 cup molasses  (the molasses will cool the water down so make sure the mix is 110)
  3 teaspoons active dry yeast
     
Use a fork or small whisk and mix the water, molasses and yeast together well.  Let it sit to "poof"
your yeast while you get your dry ingredients together.  Proofing the yeast means making sure that the yeast is viable and working.   A  small 'head' will form on the mixture if your yeast is working properly,  much like the head on a glass of beer.

In your mixer bowl or large mixing bowl put:
    1 cup whole wheat flour
    1 cup oat flour
    1 cup semolina flour
    1 cup bread flour
    1/2 cup rye flour
    2/3 cup Vital Wheat Gluten (the VWG is important to the rise and texture, don't leave it out)
    1 cup rolled oats
    2 teaspoons salt
    1/3 cup brown flax seeds
    1/3 cup brown sesame seeds
    1/2 cup ground flax seeds (I grind my flax seeds in a coffee grinder I use only for grinding herbs  and spices

Stir  all dry ingredients together well in mixer bowl so everything is evenly distributed.

Melt 1/4 cup of butter and whisk into your proofed molasses/yeast/water mixture before you add it into the dry ingredients.  Stir till dough is shaggy.    If  the dough  seems wet add a bit of bread flour,  if it seems too dry add a bit of water.  You want the dough to come together but still be a bit messy.

If you knead with a mixer, put in dough hook and knead for about 7 minutes. (  If you are going to hand
knead it will take about 10 minutes.) Turn the dough  out on a floured board and  kneaded by hand a couple of minutes till the dough is quite elastic and not sticky.  If the dough seems sticky, add a small amount of bread flour in as you knead. 

Put in a big, well buttered bowl to rise covered with with a damp tea towel or plastic film.   Let rise for one to one and a half hours in your oven with the  light on  till doubled in size.

Turn the dough out on floured counter and cut in half.   Punch down and form into two loaves either in loaf pans or hand formed loaves on a greased baking sheet.

Let rise in oven with light on for an hour, covered,  till doubled in size.

Bake at 375 for 30 minutes till loaf sounds hollow when tapped on the bottom.  Remove loaves from pans and cool on a rack.








This bread is great for sandwiches, the crumb is still soft like sandwich bread and the crust is not thick and coarse.   It is my crowning achievement in breadmaking.   It is my favorite bread for rolls, hamburger buns, sandwich bread and accompanying dinner.