Multi Grain Bread

The recipe won 1st prize at the 2008 Baker County Fair.

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Votes: 6
Rating: 4.17
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Submitted By Deb Lowe from Halfway, OR
The recipe won 1st prize at the 2008 Baker County Fair.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 6
Rating: 4.17
You:
Rate this recipe!
Submitted By Deb Lowe from Halfway, OR
The recipe won 1st prize at the 2008 Baker County Fair.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. 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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Recipe Comments

One thought on “Multi Grain Bread

  1. Sharon

    This is a hard-to-handle recipe which results in a very soft, wet dough even after adding two additional cups of white flour. Recommend baking it in three small-to-medium loaf pans. Good taste but not a hearty bread.

    Reply

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