Multigrain Bread
.Multigrain Bread.In a large bowl, dissolve the sugar in warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough for 7 mins. Place in a properly oiled bowl, and flip dough to coat.
Cover with a damp cloth.Multigrain BreadIn a large bowl, dissolve the sugar in warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough for 7 mins. Place in a properly oiled bowl, and flip dough to coat. Cover with a damp cloth.
Multigrain Bread
Prep:
10 mins
Cook:
45 minutes
Additional:
14 hrs
Total:
14 hrs fifty five minutes
Servings:
10
Yield:
1 loaf
Ingredients
Adjust
Original recipe yields 10 servings
Ingredient Checklist
three cups all-motive flour
1 cup entire wheat flour
½ cup wheat, rye, and flax hot cereal mix (along with Red River®)
1 teaspoon salt
½ teaspoon energetic dry yeast
2 ½ cups heat water
DirectionsInstructions
Step 1
Whisk all-cause flour, whole wheat flour, wheat cereal blend, salt, and yeast collectively in a big bowl. Pour in water; stir till nicely blended. Cover bowl with plastic wrap and allow dough rest at room temperature, 12 to 18 hours.
Step 2
Push dough gently to deflate; form into a ball. Transfer to a bread pan. Let dough rest, 2 to 4 hours.
Step three
Preheat oven to 425 tiers F (220 ranges C). Make a half-inch cut within the pinnacle of the dough.
Step four
Bake in the preheated oven until crust is nicely-browned, approximately forty five mins.
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