Multi Grain BreadContributed by: Deb Lowe from Halfway, ORThe recipe won 1st prize at the 2008 Baker County Fair.
Directions
Combine all of the above dry ingredients in a large mixing bowl. Add the warm water and olive oil, mixing by hand until ingredients are blended. Let rest 5 minutes for grains to absorb moisture. Turn out onto a floured surface and knead for 5 minutes, adding flour until the dough is soft yet sticky. Roll into a ball and let rise in a greased bowl and cover for 50 minutes. Punch down and let rise another 5 minutes.
Knead into 2 long loaves, roll in coarse cracked pepper and sea salt, and place on a baking sheet. Make slits on the top of the loaves with a sharp knife. Let rise 40 minutes. Cook in a 425°F oven for 20 minutes or until the loaf sounds hollow. Remove to cool on a wire rack. Makes 2 loaves (12 slices each). |
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Ratings & Comments (1)
1 Review 
Andra February 24, 2013
Wonderful recipe. I worried, after putting all the ingredients together, that it was much too sticky, but, with a bit more flour, and a good rising, the dough was easy to handle and baked up to perfection, yielding a tender loaf with a delightfully crunchy crust.
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