Multigrain Bread

Recipe By:
Feather
  • Currently 0.0/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5
[0]
 
submit photo Submit a Photo
  • Total Time 160 min Ico-add
  • Yield 1 Loaf
  • Level Easy

Triticale flour is low in gluten and adds weight to this truly multigrain bread which also uses soy flour, whole wheat flour and rolled oats amongst other ingredients for multi-layered flavor and nutrition.
 

Ingredients

  • 1 teaspoon active dry yeast
  • 1 cup warmed water (105 to 115 degrees f)
  • 1 1/8 cup whole wheat flour
  • 1 cup bread flour
  • 2 tablespoons triticale flour
  • 1 tablespoon soy flour
  • 1 teaspoon millet flour
  • 1 tablespoon rolled oats
  • 2 tablespoon toasted bran
  • 1 tablespoon cracked wheat cereal
  • 1 teaspoon flax seeds
  • 1 teaspoon cornmeal
  • 1 tablespoon dry milk
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 1 tablespoon molasses
Similar Recipes
More Similar Recipes ›

Directions

  1. 1. Dissolve yeast in warm water; let stand for 10 minutes.
  2. 2. Combine the five flours, yeast mixture, rolled oats, bran, cereal, flax seeds, cornmeal, dry milk, salt, butter and molasses. Beat with mixer (dough hook) until well blended, about five minutes.
  3. 3. Turn the dough out onto a floured surface. Knead the dough for three to five minutes or until smooth and elastic. Form the dough into a ball and place it in a large bowl that has been sprayed with cooking oil.
  4. 4. Cover the bowl with a damp dish towel and let it sit in a warm place for about one hour or until doubled in volume.
  5. 5. Punch down the dough in the bowl and turn it out onto a lightly foured surface. Knead the dough for two minutes. Shape into a loaf and place in a 1 1/2 quart loaf pan that has been prepared with cooking spray.
  6. 6. Cover the dough with a damp dish towel and let sit in a warm place for about 45 minutes.
  7. 7. Preheat oven to 375 degrees F.
  8. 8. Place bread dough on center rack and cook for 30 to 40 minutes or until golden brown and the top of the bread sounds hollow when tapped (some ovens will vary).
  9. 9. Loosen edges with spatula and transfer bread to a wire rack until completely cooled.