Grape-Nuts Multigrain Bread |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 20 |
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I threw this together as an experiment, and luckily for me it turned out to be delicious! I made two loaves which were promptly sliced into thick slabs, smeared with fresh butter and jam (Blueberry-Apricot Jam, if you must know), and consumed on the spot with a tall glass of milk. Mmmm. (I used Homemade Yogurt, one of my all-time favorites) Edited to add: I have reproduced this recipe many, many times now since it's original discovery, and this is a solid recipe that works every time! Enjoy! Ingredients:
2/3 cup plain yogurt |
1 3/4 cups milk |
2 cups grape-nuts cereal |
1 cup rolled oats |
2/3 cup honey |
2 teaspoons salt |
3 -4 cups bread flour |
2 tablespoons instant yeast (alternatively, 2 1/2 tablespoons active dry yeast, proofed) |
1 tablespoon canola oil |
flour, for dusting work surface |
Directions:
1. Mix the yogurt and the milk together in a large mixing bowl until smooth. Add the Grape Nuts cereal, and set aside for 10-15 minutes.
2. Add the rolled oats, honey and salt, mix well.
3. Add one cup of flour and mix to incorporate it, then add the instant yeast. (If you prefer to use active dry yeast, you must proof it in warm water with a little bit of sugar, and add the yeast liquid here.) Mix well.
4. Continue adding flour, about 1/2 cup at a time, until too thick to mix with a spoon.
5. Turn out to a floured surface and begin to knead, adding flour a little bit at a time.
6. The dough will stay quite sticky - resist the urge to add more flour once you have used all 4 cups. Knead for approximately 10-15 minutes total.
7. Put the oil into the empty mixing bowl and coat the sides well, add the dough and flip it around to cover all surfaces with a thin film of oil.
8. Cover bowl and leave undisturbed in a warm spot to rise, about 90 minutes, until almost doubled in size.
9. Punch down dough and return to floured work surface. Briefly knead oil into dough, then let dough rest for a few minutes.
10. Divide in half, form loaves, and set aside to a warm spot, covered with plastic wrap or a dish towel to rise a second time, about 50 minutes, until almost doubled.
11. Bake 350F for 25-35 minutes, until hollow-sounding when knocked on the bottom.
12. Cool on racks.
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