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    Multigrain Bread with Oats and Bran


    Source of Recipe


    Adapted from Basic White Bread recipe


    Recipe Introduction


    This is a heavier textured, nutty and very nutritious but tasty bread.
    Makes: 2 loaves
    From the Basic White Bread recipe;
    Changes: 2 tablespoon sugar to 2 tablespoon liquid honey. Reduced the 5 1/2 cups white bread flour to 4 cups.
    Added: 1 egg (helps as a leavener), 1 cup whole wheat flour, 1/2 cup bran, 1/2 cup rolled oats, 1/2 cup cornmeal, 1/2 cup unsalted sunflower seeds.


    List of Ingredients


    • 1 teaspoon white granulated sugar
    • 1 cup warm water
    • 1 envelope (2 1/4 teaspoon) active dry yeast
    • 1 cup whole milk
    • 2 tablespoons soft shortening
    • 2 tablespoons liquid honey*
    • 1 1/2 teaspoon salt
    • 1 egg*
    • 4 cups white bread flour*
    • 1 cup whole wheat flour*
    • 1/2 cup bran*
    • 1/2 cup rolled oats*
    • 1/2 cup cornmeal*
    • 1/2 cup unsalted sunflower seeds*
    • * NOTES


    Instructions


    1. Dissolve 1 teaspoon sugar in 1/2 cup warm water in large bowl. Sprinkle in yeast, give a slow stir. Set aside 10 minutes.
    2. Scald 1 cup milk, de-scum, cool to lukewarm. Stir in 2 tablespoons shortening, 2 tablespoons liquid honey, 1 1/2 teaspoon salt and 1/2 cup warm water. Add milk mixture and 2 cups white bread flour, and 1 egg to dissolved yeast mixture. Mix with wooden spoon or electric mixer until smooth and elastic.
    3. Mix in 1/2 cup bran, 1/2 cup rolled oats, 1/2 cup cornmeal, 1/2 cup unsalted sunflower seeds
    4. Stir in 1 cup whole wheat flour and 1 1/2 cups of remaining white bread flour gradually. If necessary, add more flour, 1 tablespoon at a time, to make a soft dough which leaves sides of bowl. Turn out onto a floured board. Form into a ball.
    5. Knead dough (about 10 minutes), adding more flour, 1 tablespoon at a time, as necessary, until dough is smooth, elastic and no longer sticky.
    6. Place in lightly greased bowl, turning the dough to grease all over. Cover with greased waxed paper and a light towel. Place in a non drafty, warm place and allow to rise until doubled (45-60 minutes).
    7. Punch down in bowl and turn out onto lightly floured board, knead a few times and divide into 2 equal portions. Cover and let rest for 10 minutes.
    8. Shape each portion into a loaf. Place seam side down in 2 greased 8 1/2" x 4 1/2" x 2 3/4" (1.5 L) loaf pans. Cover with a light towel.
    9. Allow to rise in a warm place until dough rises above top of pan in centre and corners are filled (45 to 60 minutes). The dough should be "crowned" over the tops of the loaf pans.
    10. Preheat oven to 375 F (190 C).
    11. Option: Eggwash the tops and sprinkle with seeds or rolled oats.
    12. Bake at 375 F (190 C) on lower oven rack for 30 to 35 minutes. In order to make sure that the bread bakes evenly, rotate the loaves front to back, side to side. Most home ovens are not perfect in heat distribution.
    13. Remove from pans immediately. Brush top crust with butter if a soft crust is desired. Cool on wire racks, turning over occasionally.


    Final Comments


    Variations:
    Give this combination a try. Oats and Wheat Germ. or any of; cracked wheat, cracked rye, cracked barley, corn grits, oats, millet, whole wheat, whole rye, Seven Grain Cracked Cereal Blend.
    If the bread is for a chicken entre; add 3 teaspoons of chopped fresh sage.
    To have with a beef caserole or stew, add 1 - 2 teaspoon of Rosemary.
    For a accompaniment with your breakfast eggs; add 2 teaspoon of dill, or to go with that cold lunch egg salad.
    Replace 1/2 cup water with 1 cup of pureed pumpkin and 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon, 1/4 teaspoon allspice, even toss in 1/2 cup chopped walnuts.

 

 

 


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