Ingredients with Measurements:
- 1 cup whole wheat flour
- 1 cup bread flour
- 1 cup rye flour
- 1/2 cup cornmeal
- 1/2 cup rolled oats
- 1/4 cup flaxseed
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 2 teaspoons salt
- 2 teaspoons active dry yeast
- 1 1/2 cups warm water
- 2 tablespoons honey
- 2 tablespoons olive oil
Special equipment needed:
- Stand mixer with dough hook attachment
- Loaf pan
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the whole wheat flour, bread flour, rye flour, cornmeal, rolled oats, flaxseed, sunflower seeds, pumpkin seeds, and salt.
2. In a separate bowl, dissolve the yeast in warm water. Add honey and olive oil, and stir to combine.
3. Add the wet ingredients to the dry ingredients in the stand mixer bowl. Mix on low speed until the dough comes together.
4. Increase the speed to medium and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
5. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until it doubles in size.
6. Preheat the oven to 375°F (190°C).
7. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
8. Cover the loaf with a kitchen towel and let it rise again for about 30 minutes.
9. Bake the bread for 35-40 minutes, or until it sounds hollow when tapped on the bottom.
10. Remove the bread from the pan and let it cool on a wire rack.
Time:
Preparation time: 20 minutes
Rising time: 1 hour 30 minutes
Cooking time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
1 loaf
Nutritional information:
Calories: 180
Fat: 6g
Carbohydrates: 27g
Fiber: 4g
Protein: 6g
Substitutions for ingredients:
- You can use any combination of whole grain flours you like, such as spelt, barley, or kamut.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of olive oil, you can use coconut oil or vegetable oil.
Variations:
- Add chopped nuts, such as almonds or walnuts, to the dough.
- Add dried fruit, such as raisins or cranberries, to the dough.
- Add herbs, such as rosemary or thyme, to the dough.
Tips and tricks:
- Make sure the water you use to dissolve the yeast is not too hot, as it can kill the yeast.
- If the dough is too sticky, add a little more flour. If it's too dry, add a little more water.
- Let the bread cool completely before slicing it, as it will be easier to cut.
Storage instructions:
- Store the bread in a plastic bag or airtight container at room temperature for up to 3 days.
- To freeze the bread, wrap it tightly in plastic wrap and then in foil. It will keep for up to 3 months.
Reheating instructions:
- To reheat the bread, wrap it in foil and warm it in a 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
- Slice the bread and serve it with butter or jam.
- Use the bread to make sandwiches or toast.
Garnishes:
- Sprinkle the top of the bread with extra seeds or oats before baking.
Pairings:
- Serve the bread with soup or salad.
- Pair it with cheese and fruit for a snack or appetizer.
Suggested side dishes:
- Serve the bread with a side of roasted vegetables or a green salad.
Troubleshooting advice:
- If the bread doesn't rise enough, make sure the yeast is fresh and the water is not too hot.
- If the bread is too dense, make sure you knead the dough enough and let it rise properly.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces that come into contact with the dough to prevent contamination.
- Make sure the bread is cooked all the way through before serving.
Food history:
- Bread has been a staple food in many cultures for thousands of years. Multi-grain bread is a modern variation that incorporates a variety of whole grains and seeds for added nutrition and flavor.
Flavor profiles:
- Multi-grain bread has a nutty, earthy flavor and a hearty texture.
Serving suggestions:
- Serve the bread warm or at room temperature.
- Slice it thick or thin, depending on your preference.
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