Multigrain Seed Bread
Monday November 21, 2011
November is a stressful time of year. It is when classes are coming to a close, and all of the papers and stuff you kept putting off all semester long is RIGHT around the corner. That is when it is the perfet time to make some lovely freshly baked bread. It will inspire you... AND make your house smell AMAZING.
I don't like to do things last minute, but somehow, I am trying to bang out 2 papers in 10 days and I haven't even started my literature review yet! Where did the time go!?
In the wake of all this stress, I bring you freshly baked bread.
Because we all KNEAD a break from reality sometimes (sorry guys I had to throw that in... my brain is turning to mush).
Bread is one of my favourite things to bake... it's peaceful, relaxing and takes up a long period of time is so rewarding.
Now bread is not actually very difficult to make. It might seem scary, but don't worry! This bread is a bit different then some as it is enriched (ie. has other ingredients than just flour, salt, yeast and water).Go forth and conquer! Make some freshly baked bread for your loved ones! They will thank you.
Recipe: Freshly Baked Multigrain Seed Bread
Makes 2 loaves
Ingredients:
1 cup multigrain cereal (mixture of oats, barley, flax, triticale etc)
1 cup milk
1 1/4 cups water
5 tsp active dry yeast
1/4 cup honey
1/4 cup olive oil
1 large egg
1 cup whole wheat flour
2 cups whole wheat bread flour
1 cup white bread flour
1/4 cup ground flax
2 tsp salt
Topping:
- 2 tbsp flax seeds
- 2 tbsp sesame seeds
Method:
Heat the milk and the water together until almost boiling. Pour over the grain cereal and let sit for ~20 min or until water is warm (~105-115 degrees F) to the touch, but not hot (it should be a bit warmer than lukewarm so the yeast-ies can grow and be happy).
Sprinkle the yeast over the cereal mixture and stir to incorporate. Let sit for 5 minutes so they can colonize the land, then add the honey, olive oil and egg. Stir to combine before adding the flour 1 cup at a time and the salt (I used my stand mixer here becasue it is easier, but you can also use your hands- don't be afraid to get messy, stiring spoons can't handle the dough).
Kneed dough on a lightly floured surface for ~10 min or until the dough is smooth and elastic. I used my stand mixer fitted with the dough hook attachment and let it mix for 5 minutes, i then let it rest for 5 minutes before kneading again for 2 minutes). You may need to add the extra 1/3 cup flour if the dough is too sticky (although try and keep your dough on the more moist side becasue this makes for better bread in my opinion). Place the dough in a large oiled bowl (turn dough over a few times to coat with oil). Let rise in warm, draft free spot for ~1.5 hrs or until dough has doubled in size.
Once doubled, dump the dough onto lightly floured surface. Cut the dough in half and shape into 2 oval loaves.
1. Flatten dough slightly and pull into a rectangle
2. fold the long, left side into the middle
3. followed by the right and tuck the top and bottom shorter sides in slightly as well. Pinch to seal.
4. Lastly, take the new left and right sides and pinch these into the middle as well- kinda like you are folding the dough onto itself. (see photos below)
Scatter some flour on a parchment lined baking sheet and place loaves on top. Let rise for 30-60 minutes.
Preheat oven to 425 degrees F. Brush egg white over the loaves and sprinkle with sesame and flax seeds. Make 3 shallow, diagonal slashes on the top and place in oven. If you have a spray bottle, mist the loaves and walls of the oven every 30 seconds for the first 2 minutes. Bake for ~35 minutes. The bread is done when it sounds hollow inside when tapped and is nicely browned (if you have an instant read thermometer, insert into the bottom of the loaf - the bread is finished when it reaches ~190-200 degrees F). Allow to cool on wire rack before slicing in and enjoying your freshly baked bread!
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November is a stressful time of year. It is when classes are coming to a close, and all of the papers and stuff you kept putting off all semester long is RIGHT around the corner. That is when it is the perfet time to make some lovely freshly baked bread. It will inspire you... AND make your house smell AMAZING.
I don't like to do things last minute, but somehow, I am trying to bang out 2 papers in 10 days and I haven't even started my literature review yet! Where did the time go!?
In the wake of all this stress, I bring you freshly baked bread.
Because we all KNEAD a break from reality sometimes (sorry guys I had to throw that in... my brain is turning to mush).
Bread is one of my favourite things to bake... it's peaceful, relaxing and takes up a long period of time is so rewarding.
Now bread is not actually very difficult to make. It might seem scary, but don't worry! This bread is a bit different then some as it is enriched (ie. has other ingredients than just flour, salt, yeast and water).Go forth and conquer! Make some freshly baked bread for your loved ones! They will thank you.
Recipe: Freshly Baked Multigrain Seed Bread
Makes 2 loavesIngredients:
1 cup multigrain cereal (mixture of oats, barley, flax, triticale etc)
1 cup milk
1 1/4 cups water
5 tsp active dry yeast
1/4 cup honey
1/4 cup olive oil
1 large egg
1 cup whole wheat flour
2 cups whole wheat bread flour
1 cup white bread flour
1/4 cup ground flax
2 tsp salt
Topping:
- 2 tbsp flax seeds
- 2 tbsp sesame seeds
Method:Heat the milk and the water together until almost boiling. Pour over the grain cereal and let sit for ~20 min or until water is warm (~105-115 degrees F) to the touch, but not hot (it should be a bit warmer than lukewarm so the yeast-ies can grow and be happy).
Sprinkle the yeast over the cereal mixture and stir to incorporate. Let sit for 5 minutes so they can colonize the land, then add the honey, olive oil and egg. Stir to combine before adding the flour 1 cup at a time and the salt (I used my stand mixer here becasue it is easier, but you can also use your hands- don't be afraid to get messy, stiring spoons can't handle the dough).
Kneed dough on a lightly floured surface for ~10 min or until the dough is smooth and elastic. I used my stand mixer fitted with the dough hook attachment and let it mix for 5 minutes, i then let it rest for 5 minutes before kneading again for 2 minutes). You may need to add the extra 1/3 cup flour if the dough is too sticky (although try and keep your dough on the more moist side becasue this makes for better bread in my opinion). Place the dough in a large oiled bowl (turn dough over a few times to coat with oil). Let rise in warm, draft free spot for ~1.5 hrs or until dough has doubled in size.
Once doubled, dump the dough onto lightly floured surface. Cut the dough in half and shape into 2 oval loaves.
1. Flatten dough slightly and pull into a rectangle
2. fold the long, left side into the middle
3. followed by the right and tuck the top and bottom shorter sides in slightly as well. Pinch to seal.
4. Lastly, take the new left and right sides and pinch these into the middle as well- kinda like you are folding the dough onto itself. (see photos below)
Scatter some flour on a parchment lined baking sheet and place loaves on top. Let rise for 30-60 minutes.
Preheat oven to 425 degrees F. Brush egg white over the loaves and sprinkle with sesame and flax seeds. Make 3 shallow, diagonal slashes on the top and place in oven. If you have a spray bottle, mist the loaves and walls of the oven every 30 seconds for the first 2 minutes. Bake for ~35 minutes. The bread is done when it sounds hollow inside when tapped and is nicely browned (if you have an instant read thermometer, insert into the bottom of the loaf - the bread is finished when it reaches ~190-200 degrees F). Allow to cool on wire rack before slicing in and enjoying your freshly baked bread!
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