Whole Multi-Grain Country Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Flavorful bread with various whole grains and seeds Ingredients:
1 1/3 cup water, warm |
2 tsp honey |
1/2 cup flaxseed meal |
1/4 cup oats or rye berries |
1 cup whole wheat flour |
1/4 cup rye flour |
1/4 cup pumpkin seeds |
2 tbsp sesame seeds |
2 tbsp millet |
2 tbsp amaranth |
2 1/2 tsp yeast |
2 tsp salt |
1 1/3 cup unbleached flour |
Directions:
1. Place water and honey in bread machine. Add flaxseed meal and oats (or rye berries). Allow to soak for 15 minutes.
2. Add remaining ingredients to bread machine. Process on dough setting (approx. 90 minutes total processing and raising time).
3. When dough is ready, remove from machine and knead lightly for 1 minute on floured surface. Shape into round loaf, making sure to seal loose edges on bottom.
4. If using baking stone: Place loaf on wooden board sprinkled with cornmeal or flour. Cover with towel. Place stone in oven.
5. If not using baking stone: Place loaf on a cookie sheet sprinkled lightly with cornmeal or flour. Cover with towel.
6. Allow loaf to raise in a warm place until about double in size, approximately 25-35 minutes. Meanwhile, preheat oven to 425 degrees.
7. When loaf is ready to bake, use razor blade or sharp knife to slash top of loaf at 45 degree angle, about 1/2 inch deep. Slashes may be 3 or 4 parallel lines or 4 cuts that form a square. Slash gently and quickly to avoid deflating loaf.
8. Mist oven with water. Use spatula to gently slide loaf from wooden board to baking stone, or place cookie sheet with loaf in oven. Mist oven again with water.
9. Bake loaf for about 50 minutes, until nicely browned crust forms and loaf sounds hollow when tapped on bottom. In first 10 minutes of baking, mist oven 2-3 more times with water.
10. Cool bread on rack at least 10 minutes before slicing. When completely cool, loaf may be wrapped and stored or frozen.
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