multi-grain bread
This bread recipe costs a lot for all the ingredients, but once you have them all it will last you a really long time. I got all of these ingredients at shar's bosch kitchen center. This recipe is adapted from thier multi-grain recipe.
Ingredients:
3 cups warm water
1/3 cup organic extra virgin olive oil
1/3 cup honey or agave
1 TBSP sea salt
1.5 TBSP dough enhancer
1.5 cups high gluten bread flour
1.5 TBSP saf instant yeast
3 cups fresh ground wheat flour
1 cup fresh ground spelt flour
1 cup fresh ground kamut flour
1 cup multi-grain seed mix unground
The first thing you will need to do is grind up all your seeds. I use my blendtec for grinding up the grains, it works perfectly! You can also use a nutrimill. I recommend the blendtec because you can use it for so many other things and who wants a huge nutrimill sitting around in their kitchen.
First grind up all your wheat
Add 3/4 cup unground kamut and blend on high for 30 seconds and set aside
Add 3/4 cup unground spelt flour on high for 30 seconds and set aside
Add 5 cups unground wheat grain (I used red hard wheat) on high(#9) for 30 seconds and set aside
Next, add 3 cups warm water, 1 TBSP sea salt, 1/3 cup extra virgin olive oil, 1/3 cup honey, 1.5 TBSP dough enhancer, 1.5 TBSP saf instant yeast, 1.5 cups high gluten bread flour, 1 cup fresh ground spelt flour, 1 cup fresh ground kamut flour, and 1 cup multi-grain seed mix. Add everything except the wheat flour.
Then the amount of wheat flour will depend on how your dough looks. I used 3 cups wheat flour for mine and it worked perfectly. You want to add one cup at a time until you see that the dough is no longer sticking to the edges around the bowl.
This recipe will make two really large loafs or 3 medium sized loafs. I like to go for the smaller loafs. Divide your bread into 3 sections.
The easiest way to put your bread dough in the pan is to flatten it out and make it pretty long like in the picture.
I like to start from one end of my dough and roll it really tight and then tuck the ends of each side underneath the dough.
Add a tiny bit of olive oil to the bottom of your pans and place your dough in them. Put a dry dish towel over your bread and set a timer for around 35 minutes. You may need to let it rise for up to an hour. Since I made smaller loafs they will not rise as much.
Bake in the oven at 350 for 25-35 minutes. I cooked mine for 30 and they turned out perfect!
Enjoy!
by Samantha Miller
Prep Time: 20 minutes
Cook Time: 30 minutes
- 3 cups warm water
- 1/3 cup organic extra virgin olive oil
- 1/3 cup honey or agave
- 1 TBSP sea salt
- 1.5 TBSP dough enhancer
- 1.5 cups high gluten bread flour
- 1.5 TBSP saf instant yeast
- 3 cups fresh ground wheat flour
- 1 cup fresh ground spelt flour
- 1 cup fresh ground kamut flour
- 1 cup multi-grain seed mix unground
Grind up all your grains using a high end blender or a grain mill
Add 3 cups warm water, 1 tbsp sea salt, 1/3 cup extra virgin olive oil, 1/3 cup honey, 1.5 Tbsp dough enhancer, 1.5 Tbsp saf instant yeast, 1.5 cups high gluten bread flour, 1 cup fresh ground spelt flour, 1 cup fresh ground kamut flour, and 1 cup multi-grain seed mix. Add everything except the actual wheat flour.
Mix for a couple seconds and then start adding your wheat flour. The amount of flour you add will depend on how your dough looks. I used 3 cups wheat flour for mine. You want to add one cup at a time until you see that the dough no longer sticks to the edges around the bowl.
This recipe will make 2 really large loafs or 3 medium sized loafs.
Add a tiny bit of olive oil to the bottom of your pans and place your dough in them. Put a dry towel over your bread and let sit for about 30 minutes to an hour until it rises. Smaller loafs will be about 30 minutes.
Bake in the oven at 350 degrees for 25-35 minutes.
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