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Friday, January 21, 2011

3 Grain Bread

This is my version of a multi-grain bread using the grains found in my own pantry: whole wheat flour, all purpose unbleached flour, and old fashioned oats. From these 3 grains I am able to make a rich healthy bread and I don't have to buy 5 different grains in order to do it and this bread makes the most excellent toast you have ever eaten!
2 cups unbleached bread flour
1 1/4 -1/2 cups whole wheat flour (start with1 1/4 and add 1 more tablespoon at a time if needed)
1 cup whole old fashioned oats (plus 1/2 cup for rolling)
2 1/2 teaspoons yeast
2 teaspoons salt
3 tablespoons butter melted
1/4 cup honey
11/2 cups warm water with a small splash of white vinegar or use warmed milk with splash of vinegar
I will give directions using a Cuisinart food processor (my favorite way to make all my breads and doughs) but you can use a Kitchen Aid or do it manually but note that you will have to grind the oats in a processor or food/spice mill before hand.
First put the sharp blade in your food processor and grind the 1 cup of oats until it looks like flour. If you are using a Kitchen Aid grind the oats in a spice grinder.
Replace the sharp blade with the dough blade leaving the oats in the processor.
Now add all the rest of your dry ingredients (except the reserved 1/2 cup whole oats) including the yeast and mix for a few seconds.
Now with the motor running add all the liquid through the shoot and after a rough ball of dough forms allow it to "knead" for 1 minute. If it is too wet add a bit more of the whole wheat flour- 1 tablespoon at a time.
Place in an oiled bowl, cover with wrap, and allow to rise for atleast 1 hour or double in size.
Punch down and press out to a rectangle shape on a floured counter to about 12 X 9 inches.
Now roll it up very tightly and moisten with some oil lightly (Pam/ canola/olive oil).
Spread the reserved 1/2 cup whole oats on the counter and roll the log in them covering completely.
Place in a well oiled (Pam spray) bread pan and loosely cover with plastic wrap allowing to rise for another hour or until it peaks 1 inch above the pan at the highest point.
Preheat oven to 400
Bake for 35-40 minutes or until hollow on bottom when tapped.
Dump out on to a rack immediately and allow to cool for 2-3 hours.
Wrap in plastic and keep at room temp when cooled.
Note: if you wrap it in plastic  just before it completely cools (warm but not hot) it will keep a bit longer, this is because you trap some of the moisture in.
Roll in the oats.
Fit to pan.

I used a ruler to see if it's 1 inch above rim at highest point.

1 comment:

jennylynn said...

I am making this recipe today. Can't wait to try it!!