Favourite Multigrain Bread

30 Jul

bread-9My mom, my aunt, my sister-in-law, and myself have been making the same delicious bread recipe for years!  It can’t be beat!  It is a bit time consuming since you gotta do those old school things like use yeast, knead the dough, let it rise, roll your loaves, etc. BUT it is really easy, it tastes amazing, and you can get 4-5 loaves, which will do our family for the whole month… so it’s totally worth it!

I googled “clean” bread recipes, and nothing sounded as good as this old standby, so I just cleaned it up a bit using all whole wheat flour and coconut sugar instead of white sugar.  You could also use honey to sweeten it, but since I will be feeding it to my wee boy, and babies under 1 can’t have honey, I opted for the coconut sugar.

Sooooo if you know you have a day at home and want to fill that home with the most pleasing smell of fresh baked bread, check out the recipe below!

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Favourite Multigrain Bread

  • 4 C warm water
  • 1 C Red River cereal
  • 1 C flax seeds
  • 5 C whole wheat flour
  • 2 TBSP quick rise yeast
  • 2 large eggs
  • 1/2 C coconut sugar
  • 1/3 C sunflower oil
  • 1 TBSP sea salt
  • 4-5 more C whole wheat flour


    Method

  • In medium bowl, mix together Red River cereal, flaw seeds, 5 C whole wheat flour and yeast
  • In a large bowl (or bowl for your stand mixer), mix together eggs, coconut sugar, oil and salt.  Add warm (not hot) water and stir.
  • Add dry ingredients and mix until smooth
  • Add remaining 4 C of flour one cup at a time, mixing well in between each addition.  At this point your stand mixer might begin to struggle!!  No problem, just take over by hand.  (I usually add the 5th C of flour while I’m kneading the dough)
  • Turn dough onto floured surface and knead for about 10 min adding more flour as needed. You want this dough to be somewhat sticky, but you don’t want it to be gooed to your counter top, or attaching itself in giant globs to your hands, but you also don’t want to overdo the flour and have it be dried out!  Sheesh!  The pressure!  It’s pretty easy to get the ratio right- as long as the dough is moving as you are kneading, it should only be sticking a bit, if it gets too sticky to handle give a sprinkle of flour and keep it moving!  I usually need the 5th C of flour every time.
  • Grease a large bowl and put your dough in it, rolling it over once so it has a greased side up.  Cover with plastic wrap if you like (I like.. It makes me feel like I’ve created a tiny, bread greenhouse that will help this puppy rise!) and leave in a warm spot for 30 mins
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  • After 30 mins. punch it down!  Wash you hands, make some fists and beat the air out of that puppy!  Recover and let rise another 30 mins.
  • Now punch it down again and separate into 4 equalish balls.  If you want to be cute, like my mom, you can weigh them on a kitchen scale and pinch and add until they are all pretty much even!  Or you can just be wild and free and eyeball it.  I am usually more “cute” than “wild.”  Whatever, don’t judge!
  • Roll each ball out with a rolling pin, ensuring that you squeeze out any air bubbles that might have formed.  You should have an ovalish/rectanglish (or a rectoval.  That sounds kinda of gross.  Sorry for that one!) Beginning at one of the short ends, roll it up tightly so you have a log.  Pinch  the seam along the roll so that it sticks to itself, and pinch the two short ends as well.  We don’t want to end up with a cinnamon bun effect here (that is a totally different type of bread…. sighhhhh!) we want it to bake into a nice, light, but solid loaf.
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  • Place each loaf into a well greased bread tin and let them rise for 1 1/2 hours.
  • Preheat oven to 350 and bake for 20 min.  Or if your oven has a mind of it’s own (aka it heats terribly inconsistently) check it at 15.  You just spend all day preparing these bad boys, no way you’re going to let a touchy oven spoil it for you now!bread-7
  • Allow to cool until you can no longer resist the smell of warm bread wafting straight to your soul, yet cool enough that slicing is a viable option
  • shove it in your face!

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3 Responses to “Favourite Multigrain Bread”

  1. Melanie July 31, 2013 at 9:12 am #

    I love this Laura! I will definitely have to try it!

  2. Sereena July 31, 2013 at 12:58 pm #

    so question: if using honey as a replacement is it the same ratio? 1/2 cup of honey? And would that apply to your other delish recipes?

    • skora101 July 31, 2013 at 1:04 pm #

      Word on the street is that honey is 25-50% sweeter than sugar, so a good rule of thumb is to use 3/4C honey for every 1 C of sugar that a recipe calls for. It is also recommended that you reduce other liquids in a recipe by 2 TBSP – 1/4 C to make up for the texture of the honey. If I’m making something like muffins I never bother to reduce other liquids and they always turn out fine. With the bread it wouldn’t matter too much either because you could just add a bit more flour if needed. I have made this bread with honey before and it turned out great. It is just a bit more dense than the original recipe because of the extra whole wheat flour, but we don’t mind!

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