The weekend went by a little too fast. The PW lasagna, btw, was a big hit. Sorry, no picture since we were all too busy stuffing our faces. I adjusted the recipe some to fit my tastes. I may post the recipe with my notes and changes but today I have a different recipe to share, multigrain bread. I made this loaf on Sunday. It was a long process from start to finish (mostly down time) but I was handsomely rewarded with a beautiful, nutty, soft loaf of multigrain bread. It’s plenty good all on its own, particularly with a nice spread of butter but it works even better as sandwich bread. It slices beautifully (if you’re willing to wait the recommended three hours) and holds up well. I’ll definitely be making this again soon. Here’s the recipe in case you want to give it a whirl.
(adapted from America’s Test Kitchen)
1/2 cup + 2 tablespooons 7-grain hot cereal mix (I used Bob’s Red Mill)
1 1/4 cup boiling water
1 1/2 cup unbleached all-purpose flour, plus extra for dusting work surface
3/4 cup whole wheat flour
2 tablespoons honey
2 tablespoons unsalted butter , melted and cooled slightly
1 1/4 teaspoons instant yeast
1 1/2 teaspoons table salt
1/2 cup pumpkin seeds or sunflower seeds, (unsalted)
1/4 cup old-fashioned rolled oats or quick oats
1. Place cereal mix in bowl of standing mixer and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour. Whisk flours in medium bowl.
2. Once grain mixture has cooled, add honey, melted butter, and yeast and stir to combine. Attach bowl to standing mixer fitted with dough hook. With mixer running on low speed, add flours, 1/2 cup at a time, and knead until dough forms ball, 1 1/2 to 2 minutes; cover bowl with plastic and let dough rest 20 minutes. Add salt and knead on medium-low speed until dough clears sides of bowl, 3 to 4 minutes (if it does not clear sides, add 2 to 3 tablespoons additional all-purpose flour and continue mixing); continue to knead dough for 5 more minutes. Add seeds and knead for another 15 seconds. Transfer dough to floured work surface and knead by hand until seeds are dispersed evenly and dough forms smooth, taut ball. Place dough into greased container with 4-quart capacity; cover with plastic wrap and allow to rise until doubled, 45 to 60 minutes.
3. Adjust oven rack to middle position; heat oven to 375 degrees. Spray a 9 by 5-inch loaf pans with nonstick cooking spray. Transfer dough to lightly floured work surface. Pat dough into rectangle. Shape into loaf by rolling rectangle into a log, keeping roll taut by tucking it under itself as you go. Seal loaf by pinching seam gently with thumb and forefinger. Spray loaf lightly with water or nonstick cooking spray. Roll the dough log in oats to coat evenly. Place loaf seam-side down in greased loaf pan, pressing gently into corners. Cover lightly with plastic wrap and let rise until almost doubled in size, 30 to 40 minutes. (Dough should barely spring back when poked with knuckle.) Bake until internal temperature registers 200 degrees on instant-read thermometer, 35 to 40 minutes. Remove loaf from pan and cool on wire rack before slicing, about 3 hours.