Bread - Whole Wheat, Multigrain, Garlic and Basil Bread |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Whole Wheat, Multigrain, Garlic and Basil Bread Ingredients:
3 cups of warm water |
2 packages of active dry yeast (or 1 1/2 tbsp) |
1/3 cup of honey |
2 1/2 cups of white flour |
2 1/2 cups of whole wheat flour |
30 ml of basil |
5 cloves of garlic |
5 tablespoons of butter |
1/3 cup of honey |
1 tbsp salt |
2 cups of whole wheat flour |
1 cup , original red river cereal |
Directions:
1. In a large bowl mix 3 cups of warms water, with honey and yeast. Let it sit for 10 minutes
2. Add 2 1/2 cups of whole wheat flour, 2 1/2 cups of white flour, 1 cup of red river cereal (it looks like bird seeds) basil and garlic. Mix it all up get your hands dirty if you have to, in order to make sure all is blended well. Make sure you have washed your hands though you might be adding unnecessary flavors to the bread. Let the dough rise until it is doubled.
3. Once dough is doubled my favorite part is to punch it down!!! Then add 2 cups of whole wheat flour, honey, melted butter and salt.
4. You may need some counter space for this. Once I have the dough mostly blended, I dump the rest on my CLEAN! counter and knead the dough until all is blended in well. The dough should be slightly sticky.
5. Weigh the dough and dived it by 3 and separate the dough into 3 loaf pans. And let the dough rise until doubled.
6. Preheat the oven to 350F while waiting for the dough to rise
7. Once the dough has risen and oven preheated, bake the bread for 25 ? 30 minutes. DON?T OVER BAKE! This will cause the bread to be dry and hard
8. Once the bread is baked let it cool a little and brush on melted butter to keep the crust moist instead of hard.
9. Eat and enjoy
|
|