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Home » Recipes » Lauralea's Multi-Grain Bread
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Lauralea's Multi-Grain Bread

Lauralea from Lauralea Cooks, calls this loaf "a fairly light bread with a nice crunchy texture from the grains." For more healthy recipes from Lauralea, visit her site at www.lauraleacooks.com.

Directions

Cover multi-grain cereal with water in large mixing bowl/ Kitchen Aid bowl, and sprinkle yeast on top. Sprinkle sugar over yeast and let stand about 10 minutes, until yeast is puffing up and foamy looking.

*Kitchen Aid Instructions: Add salt, egg, first amount of oil (1/4 cup) and 2 cups of the flour. Mix on lowest speed with dough hook, for about 10 minutes, until flour is incorporated. Add more flour, 1/8 cup at a time, until dough no longer sticks to your fingers when you test it.

Take dough off dough hook, and form into a ball with your hand. Remove from bowl, (either hold in one hand or rest on clean breadboard) and add second amount of oil to bottom of bowl. Put dough in bowl, swishing it around to cover the bottom of the dough with oil, then flip the dough to cover the other side. Cover the bowl with plastic wrap, and set in a warm place to rise until doubled in bulk, 1 1/2- 2 hours.

When bread dough has risen, remove it from the bowl and roll/shape it into a 6 1/2 inch long roll, and place in lightly greased bread pan. Set in warm place to rise again until the top of the bread is at least an inch and a half above the rim of the pan. Preheat oven to 350°F, then bake the loaf for 45-50 minutes until nicely golden. Take the pan out of the oven, and carefully tip the bread out of the pan. Cool on baking rack.

*Regular Instructions: Add salt, egg, first amount of oil (1/4 cup) and 1 cup of the flour. Using electric hand mixer/ beaters, beat batter together until oil and flour are incorporated, and mixture looks gelatinous, (kind of gooey/glue-y) It will be very sticky.

Now, using a wooden spoon or your hands, mix in 1 to 1 1/4 cups more flour. As the flour is incorporated, the dough will get stiffer and you'll find it easier to just transfer it to a lightly floured board and mix with your hands.

When the dough starts to feel less sticky, and the flour is mixed in, begin to knead the dough, adding a little flour at a time as needed to keep dough from sticking to your hands. As you knead it, the dough will get less sticky and the less flour you add, the lighter your bread will be.

To knead: Gather the dough into a ball. With the heel of your hands, push the dough away from you. Now with your fingers pull the dough back towards you into the ball. Repeat with pushing away and pulling it back 4 or 5 times. The dough should start to get longer, side to side. Rotate the dough, (1/4 turn), so it is long-wise to you; gather the longer end up into a ball with your fingers, then push it back out in the kneading motion as before. Continue kneading and turning the dough for at least 10 minutes. The longer you knead, the better your bread will be.

Put second amount of oil in the bottom of the bowl. Put the dough in the bowl, swishing it around to cover the bottom of the dough with oil, then flip the dough to cover the other side. Cover the bowl with plastic wrap, and set in a warm place to rise until doubled in bulk, 1 1/2- 2 hours.

When bread dough has risen, remove it from the bowl and roll/shape into a 6-1/2 inch long roll, and place in lightly greased bread pan. Set in warm place to rise again until the top of the bread is at least an inch and a half above the rim of the pan.

Preheat oven to 350°F, then bake the loaf for 45-50 minutes until nicely golden. Take the pan out of the oven, and carefully tip the bread out of the pan. Cool on baking rack. Makes 1 Loaf (13 Slices).

Additional Tips:
-The amount of oil can be halved to lower fat content, but the bread will be a bit denser.
-If the bread is too "grainy" for you, try it with less multi-grain cereal. The amount of flour you need will increase proportionately.


Lauralea

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Products Used in this Recipe

Cereals
10 Grain Hot Cereal

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Gluten Free
Active Dry Yeast

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Flours & Meals
Unbleached White All Purpose Flour

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