Monday, August 29, 2011

Multi-Grain Bread

Adapted from this Recipe 
2 c. water
3/4 c. multigrain cereal (may substitute oatmeal instead)
1 tbsp. butter
1/3 c. molasses (I used syrup)
2 tsp. salt
1 tsp. sugar
1/2 c. lukewarm water
1 pkg. yeast
4 1/2 c. (approximately) all-purpose flour (I used bread flour)
Ok, so...I've been looking for a multi-grain bread recipe ever since I started getting Panera Bread's whole grain bread rolls. They are soo delicious! So, I came across this recipe and thought I'd try it. It's not like Panera Bread's recipe, however, it's really good besides. I didn't follow the recipe exact, but here's how I did it...

1. Combine 2 cups water and cereal; bring to boil, stirring frequently. Reduce heat and simmer for about 5 minutes or until slightly thickened. Remove from heat and stir in butter until melted, then molasses (I actually ran out, normally I have that in my pantry, but since I've been making my own BBQ sauce, I forgot that I used it all up, and mid recipe, this is all I had on hand) and salt. Let cool completely.


 2. Dissolve sugar and yeast in warm water and let stand for 10 minutes or until frothy.

3. In large bowl, combine yeast mixture with cereal mixture.
4. Using wooden spoon, gradually beat in enough of the flour to make stiff dough. Here, I used bread flour instead of all-purpose flour. I had actually intended to use half bread flour and half whole wheat flour, however, it's been quite awhile since I've baked bread and I didn't  realize that my wheat flour was 2 needless to say, I used only bread flour..

5. Turn out dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes.

6. Place in lightly greased bowl, turning to grease all over. Cover with plastic wrap (I obviously didn't see that it said to use plastic wrap. I always cover it with a clean dish towel) and let rise for 1 to 1 1/2 hours or until doubled in bulk.

7.  Place baking stone (if you have one) in the oven and preheat the oven to 375 degrees F.

8. Punch down dough; turn out onto lightly floured surface and knead into smooth ball. Here's where I differed...I separated the ball into two pieces and rolled to make to rustic loaves, I then used a knife to cut three slits in each loaf. I  Cover and let rise for 10 minutes.

9. Next beat one egg and using a pastry brush, brush all over each loaf. Then sprinkle on the mixed cereal.  

10. Carefully take out the preheated stone and sprinkle corn meal on the bottom. Carefully place both loaves on the stone and put back in the oven. Bake for 35-45 minutes. Voila! So delicious! I'd love to know if anyone tries this recipe...

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