Multigrain Sandwich Bread

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Multigrain Sandwich Bread

Sometimes the events of the day catch up to me and everything that I’ve planned just goes out the window…and I’ve had a week of those days. My two older boys have been sick with upper respiratory illnesses, so my energies have been focused on the kids. Fortunately Michael made a large pot of minestrone for dinner on Sunday, so we’ve had plenty to eat this week and I haven’t had to worry about cooking every night.

But in the midst of 24 hour doctoring and soothing, I did manage to squeeze in some time to try a new recipe for a multigrain bread, and I’m really glad that I did. The baked bread has a nutty flavor and a soft crumb, perfect for slicing for sandwiches. Using the Bob’s Red Mill Hot Cereal for the multigrain component worked well because everything is already in the mix and it’s easy to prepare. I wasn’t able to find the recommended 7-Grain Cereal at any of my local grocery stores, but I did find the 5-Grain and 10-Grain, so I used the 10-Grain and it worked well.

The recipe makes two loaves, so there is a lot of dough and it’s quite a stiff dough due to all the grains and seeds. My older 300 watt Kitchen Aid mixer groaned a bit during the kneading process and the dough flopped over the top of the 4-1/2 quart mixing bowl, so I took the dough out and did most of the kneading by hand. If your stand mixer has more wattage and a larger bowl, it will probably work just fine.

Total prep and cooking time: about 4 hours

Equipment

stand mixer with dough hook attachment
medium bowl
4-quart bowl, lightly sprayed with oil
2 (9×5) loaf pans, lightly sprayed with oil

Ingredients

1-1/4 cups Bob’s Red Mill 7-Grain Cereal
2-1/2 cups boiling water
3 cups unbleached all-purpose flour (plus extra for dusting)
1-1/2 cups whole wheat flour
4 tablespoons honey
4 tablespoons unsalted butter, melted and cooled slightly
2-1/2 teaspoons instant yeast
1 tablespoon salt
3/4 cup raw sunflower seeds (raw shelled) or raw pumpkin seeds
1/2 cup oats, regular old fashioned rolled

Preparation

1. Pour the cereal mix in the mixing bowl and add the boiling water. Let it stand for about 1 hour, stirring occasionally, until mixture cools to 100° F and resembles thick porridge. In the medium-sized bowl, whisk the flours together.

2. Add the honey, melted butter, and yeast to the cereal mixture and stir. Start the mixer on low speed and add flours 1/2 cup at a time. Continue kneading on low speed until the dough comes into a ball, about 2 minutes. Cover the bowl with plastic wrap and let dough rest 20 minutes.

3. Add the salt and knead on medium-low speed about 3 to 4 minutes, until the dough clears sides of bowl. If the dough is sticking, add another 2 to 3 tablespoons of all-purpose flour. Continue to knead the dough for 5 more minutes.

4. Add the seeds and knead for another 15 seconds. Move the dough to a floured work surface and knead by hand until seeds are distributed and the dough becomes smooth and taut. Put the dough into the 4-quart bowl and cover with plastic wrap. Place in a warm area and allow to rise until doubled, about 45 to 60 minutes. Size is more important than time, so if the dough isn’t quite doubled, give it another 15 minutes or so.

5. Place the oven rack in the middle and preheat oven to 375° F.

6. Move the dough to a lightly floured work surface and shape into a 12” x 9” rectangle. Cut the dough in half crosswise with knife or bench scraper.

7. Take one of the loaves, and with the short side facing you, roll the dough into a tight log. Pinch the seam together gently. Repeat with other dough. Spray loaves lightly with water or nonstick cooking spray.

8. Spread the oats around your work surface and roll each dough in the oats to coat evenly. Place the loaves seam-side down in the greased loaf pans. Cover the pans lightly with plastic wrap and let rise in a warm place until almost doubled in size, 30-40 minutes.

9. Bake until internal temperature registers 200°F on an instant-read thermometer, about 35 to 40 minutes. Remove loaves from pans and cool completely on wire rack before slicing, about 3 hours.

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Source: adapted from Bob’s Red Mill

[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]

[Disclosure: This blog earns a few cents on items purchased through the Amazon.com links in posts.]

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