Multigrain Bread Recipe

Multigrain Bread Recipe

Ingredients:

• 1 1/2 cups warm water (110°F/45°C)

• 2 1/4 teaspoons active dry yeast (1 packet)

• 2 tablespoons honey or maple syrup

• 1 1/2 cups all-purpose flour

• 1 cup whole wheat flour

• 1/2 cup rolled oats

• 1/4 cup cornmeal

• 1/4 cup flaxseeds

• 1/4 cup sunflower seeds

• 1/4 cup sesame seeds

• 1 teaspoon salt

• 2 tablespoons vegetable oil or melted butter

Instructions:

1. Proof the Yeast: In a small bowl, combine warm water and honey. Sprinkle the yeast over the water and let it sit for about 5-10 minutes until it becomes frothy.

2. Mix the Dough: In a large mixing bowl, combine all-purpose flour, whole wheat flour, rolled oats, cornmeal, flaxseeds, sunflower seeds, sesame seeds, and salt. Add the yeast mixture and oil. Stir until the dough comes together.

3. Knead the Dough: Transfer the dough onto a floured surface and knead for about 10-15 minutes, or until the dough becomes smooth and elastic.

4. First Rise: Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm, draft-free place for about 1 to 1.5 hours, or until it doubles in size.

5. Shape the Loaf: After the first rise, punch down the dough and shape it into a loaf. Place it in a greased 9x5-inch loaf pan.

6. Second Rise: Cover the pan with a cloth and let the dough rise for another 30-45 minutes, or until it rises just above the rim of the pan.

7. Preheat the Oven: Preheat your oven to 350°F (175°C) about 20 minutes before the dough has finished its second rise.

8. Bake: Place the risen dough in the preheated oven and bake for about 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

9. Cooling: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing.

Technological Process Summary:

1. Mixing and Kneading: Combine ingredients and knead the dough until smooth and elastic.

2. First Rise: Let the dough rise until doubled in size, covered with a cloth.

3. Shaping: Shape the dough into a loaf and place it in a greased pan.

4. Second Rise: Let it rise again until just above the pan rim, covered.

5. Preheat Oven: Preheat the oven to 350°F (175°C).

6. Baking: Bake the bread for 35-40 minutes until golden brown and hollow-sounding when tapped.

7. Cooling: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Sourdough Bread Recipe:

Ingredients:

Starter:

• 1 cup active sourdough starter

• 1 1/2 cups warm water (110°F/45°C)

• 2 cups all-purpose flour

Dough:

• All of the sourdough starter

• 1 1/2 cups warm water (110°F/45°C)

• 5 cups bread flour

• 2 teaspoons salt

Instructions:

Day 1: Create the Starter

1. Mix Starter: Combine 1 cup of active sourdough starter, 1 1/2 cups warm water, and 2 cups all-purpose flour in a large bowl. Mix well, cover loosely, and let it sit at room temperature for 24 hours.

Day 2: Prepare the Dough

1. Combine Ingredients: In a large mixing bowl, combine all of the sourdough starter, 1 1/2 cups warm water, bread flour, and salt. Mix until a dough forms.

2. Knead the Dough: Transfer the dough onto a floured surface and knead for about 10-15 minutes, or until the dough becomes smooth and elastic.

3. First Rise: Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm, draft-free place for about 4-6 hours, or until it doubles in size. This time can vary based on the activity of your sourdough starter.

4. Shape the Loaf: After the first rise, gently shape the dough into a round or oval loaf. Place it on a floured surface or in a proofing basket, cover it, and let it rise for another 1-2 hours, or until it increases in size by about one-third.

Baking Process:

1. Preheat the Oven: Preheat your oven to 450°F (230°C) with a baking stone or an inverted baking sheet inside. Place a shallow pan on the lowest rack.

2. Score the Bread: Just before baking, score the top of the bread with a sharp knife or razor blade. This helps the bread expand properly in the oven.

3. Baking: Transfer the loaf onto the preheated baking stone or baking sheet. Pour a cup of hot water into the shallow pan in the oven to create steam. This steam helps in developing a crusty exterior. Bake for about 25-35 minutes or until the bread is deep golden brown and sounds hollow when tapped on the bottom.

4. Cooling: Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing. Sourdough bread benefits from resting after baking; this allows the flavors to develop fully.

Technological Process Summary:

1. Starter Preparation: Create a sourdough starter and let it ferment for 24 hours.

2. Dough Preparation: Combine starter, water, flour, and salt. Knead the dough and let it rise until doubled in size.

3. Shaping: Shape the dough and let it rise again until increased in size by about one-third.

4. Preheat Oven: Preheat the oven with a baking stone or sheet and a shallow pan for steam to 450°F (230°C).

5. Baking: Score the bread, transfer it to the hot stone/sheet, create steam, and bake for 25-35 minutes until deep golden brown and hollow-sounding.

6. Cooling: Cool on a wire rack for at least an hour before slicing.