Ingrédients pour Multi Grain Bread
- 2 cups unbleached bread flour
- 2 1/4 teaspoons active dry yeast
- 1/2 cup sunflower seeds
- 1/4 cup flax seeds
- 1 cup warm milk
- Water (for brushing)
- Teff
- Cracked Wheat
- Whole Grain Cornmeal
- Brown Sugar
- Canola oil (for greasing)
- 1 1/2 teaspoons salt
- 1/2 cup soy flour
- 1 1/2 - 2 cups whole wheat flour
- 1 cup rolled oats, plus additional for topping
- 2 tablespoons honey
- 1-2 tablespoons wheat gluten (optional)
- Vegetable oil (for greasing)
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Comment préparer Multi Grain Bread
- In a large mixing bowl, combine 2 cups bread flour, 2 1/4 teaspoons yeast, 1/2 cup sunflower seeds, and 1/4 cup flax seeds.
- Set aside.
- In a medium saucepan, combine 1 cup warm milk, 2 tablespoons honey, and 1 1/2 teaspoons salt.
- Heat and stir over medium-low heat until warm (105-115°F).
- Add the warm milk mixture to the dry ingredients.
- Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl often.
- Beat on high speed for 3 minutes.
- Using a wooden spoon, stir in 1/2 cup soy flour, 1 cup rolled oats, and as much of the 1 1/2 - 2 cups whole wheat flour as you can.
- Turn the dough out onto a lightly floured surface.
- Knead in enough of the remaining whole wheat flour to make a moderately stiff dough that is smooth and elastic (about 5-7 minutes). If using all whole wheat flour, add 1-2 tablespoons of wheat gluten.
- Shape the dough into a ball.
- Place in a lightly greased bowl, turning to grease the top.
- Cover and let rise in a warm place until nearly double in size (about 1-1.5 hours).
- Punch the dough down.
- Turn the dough out onto a lightly greased surface.
- Divide the dough in half.
- Cover and let rest for 10 minutes.
- Lightly grease two loaf pans (9x5 inch).
- Shape each portion of dough into a loaf and place in the prepared pans.
- Cover and let rise until double in size (about 45-60 minutes).
- Brush the tops of the loaves with water and sprinkle with additional rolled oats.
- Bake in a 375°F (190°C) oven for 30-35 minutes, or until the center of the loaf registers 190°F (88°C) on an instant-read thermometer.
- If necessary, cover loosely with foil for the last 10 minutes to prevent over-browning.
- Immediately remove the bread from the pans.
- Cool completely on wire racks.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
7g
Fat
2g
Carbs
6g
