Whole Wheat Multigrain Bread Recipe

Rustic Multigrain Bread Completely Delicious

WebAug 31, 2020 · In a small saucepan, combine the remaining 1 cup water, honey, and butter. Place over medium heat until butter is melted. …

1. Soak the bulgur wheat in ¼ cup warm water for 30 minutes, or until all water is absorbed.
2. In a small saucepan, combine the remaining 1 cup water, honey, and butter. Place over medium heat until butter is melted. Remove from heat and let cool for about 5 minutes (to about 120-130°F).
3. Meanwhile, in the bowl of a stand mixer fitted with a dough hook, combine the yeast, whole wheat flour, rye flour, and salt. Pour in the warm water mixture and mix until combined. Add the rolled oats, flaxseed, sunflower seeds and soaked bulger wheat and mix until combined.
4. Add the all-purpose flour a few tablespoons at a time until the dough clears the bowl (you may not use all 1 ½ cups of the flour). Continue kneading in the mixer until the dough is smooth and elastic, about 3-4 minutes. This dough is heavier than many bread dough, but you should be able to pull it a bit without it immediately breaking.

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Magic Multigrain Whole Wheat Sandwich Bread Well …

WebMar 18, 2013 · The day before baking, prepare the soaker. In a small bowl, combine the cornmeal, rolled oats, and wheat bran. Pour the 1/4 cup …

1. The day before baking, prepare the soaker: In a small bowl, combine the cornmeal, rolled oats, and wheat bran. Pour the 1/4 cup water over the top of the grains, stir, and cover the bowl with plastic wrap. Let the soaker sit overnight at room temperature.
2. In a small bowl, combine the warm water and yeast. Let stand until yeast is foamy, about 5 minutes. (If the yeast does not foam, it did not activate properly and this step will need to be repeated.)
3. In a stand mixer fitted with the paddle attachment (or a large mixing bowl with a wooden spoon), stir together the whole wheat flour, vital wheat gluten, brown sugar, and salt. In a separate bowl, combine the soaker, brown rice, honey, and buttermilk. Add to the dry ingredients. Add the yeast and water mixture to the dry ingredients, then mix with the paddle attachment (or a wooden spoon) on low speed until combined and the dough forms a rough, shaggy ball.
4. If using a stand mixer, switch to your dough hook. If making by hand, turn dough out on a lightly floured surface. On medium-low speed (or by hand) knead the bread for 6 minutes. If using a dough hook, turn the dough out onto a lightly floured surface. Finish kneading by hand for an additional 2-4 minutes, until dough is smooth and tacky, but no longer sticky, adding a bit of extra flour as needed. (Total knead time will be 8-10 minutes).

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