Multi Grain Bread

This style of Multi Grain Bread is for my husband. It's high in fibre and has all the good grains his dietician recommended. My husband and myself are experimenting with new diets. His diet is to improve his Cholesterol and Blood Pressure. Mine is for my over all health. I have been referred to a dietician to discuss an anti-inflammatory diet. We shall see how that goes. I'm sure it will be low/no gluten and no/low lactose. I've done my research, but there is always room for improvement. It will be nice to see what a professional has to say about what I eat.

For now I haven't given up baking bread and my tests prove that I am not gluten intolerant. Yay! I don't eat that much gluten anyways, I trade most of my extra bread loaves and baked goods with friends and neighbours. I do like sandwiches though and there is NOTHING better to me than Fresh Home Made Bread.

It's been several weeks since I have baked anything I decided to make a few loaves today. It has been cold and raining the last couple of days, and I was in the mood. There is something about a rainy day that just triggers me to experiment with baking and cooking. I don't like to sit still for too long I guess, and the is too wet to putter in.

I was given a few bags of Porridge Oats and Grains. The mixture included Whole Oats, Oat Bran, Wheat Bran and Flax Seed. I know the combination will make a very satisfying and heavy loaf of bread. If you don't have Multi Grain Porridge Oats, regular Rolled Oats will do. I'm using instant yeast for this recipe as I haven't created a new starter yet. I'll wait until October when I know my time outside will be limited, it gets cold in the mountains early in the Fall.

I am adding a couple of links if you are unfamiliar with baking bread from scratch. There are instructions for making loaves as well as general terminology for beginners.

Whole Wheat Bread and Shaping Loaves

Bread Tips and Recipes

Multi Grain Bread Recipe

This recipe makes 3 loaves in 4" x 8" pans or 2 loaves in 5" x 9" pans

NOTE: Make sure you break down the Porridge or Rolled Oats in a Food Processor or Blender to better incorporate them into your dough. If the Oats are too large, the bread result will be very crumbly.

Total Ingredient List

"Dry"

2 cups of Multi Grain Porridge Oats or Rolled Oats.

2 Cups of Whole Wheat Flour

2 Cups of All Purpose Flour

5 TSPS Instant Yeast

1 TSP Salt

"Wet"

1/4 Cup Molasses

1/4 Cup Honey

1/3 Cup of Butter

1/4 Cup of Milk

2 Cups Water

Juice from half of a lemon

3 Room Temperature Eggs 

NOTE:

*Separate one egg and leave the white in reserve to brush the tops of the loaves. DO NOT ADD THE EGGS into the wet ingredients. Whisk separately and add them after you have added the whisked ingredients mentioned above.

4 -5 TBSPS of Olive Oil for the Bowl and to brush the bread pans with.

1/4 Cup Sesame Seeds - to coat the pans once oiled

Dry Ingredients - Mix together and place to the side while you prepare the wet ingredients. 

Multi Grain Porridge Oats or Rolled Oats.

Whole Wheat Flour

All Purpose Flour

Instant Yeast

Salt

Add the lemon juice just prior to adding the wet ingredients. Stir.

Wet Ingredients - Combine Molasses, Honey, Butter, Milk and Water into a microwave proof bowl. Warm the ingredients in the microwave, 3 times in intervals of 15 seconds  until the sugar and butter have melted. As an option, combine the same ingredients in a sauce pan and warm on a low heat until. Stir while the ingredients melt together. Be careful not to boil or simmer to long.

I prefer the microwave method. Getting the temperature right is easier. You want warm to the touch, not hot.

By Hand

Whisk and leave to cool. Once cooled add to the dry ingredients and stir. Gradually add the whisked eggs in and continue to stir until fully blended. Turn to a floured counter and knead for 20 minutes.

Mixers

If you have a mixer, you can use speed 2 for 2 minutes for the dry, and speed 2 after all the ingredients are combined, for one minute.

Take it to Speed 1 and let finish blending. I still hand knead the ingredients together afterwards for 5 to 10 minutes to ensure the consistency of the dough is uniform.

Coat your bowl with oil and turn the bread into int so it thoroughly coated. Let sit in a draft free area and proof until doubled in size. Approximately 45 minutes to an hour.

Remove from bowl and form your loaves. Add to the pans.

Brush the egg whites onto the tops of the loaves, add a sprinkle of oats and sesame seeds.

Cover and let rise until doubled in size. Approximately 45 minutes to an hour.

Heat the oven to 375 F. Bakes for approximately 25 to 35 minutes, or until the crust is browned.

Note: If you have a water spray bottle, spray the insides of your oven a minute prior to adding the loaves. The additional moisture helps give it that boost while it bakes.

This is a hearty loaf of bread. It's excellent as toast or for the base of a gourmet sandwich. My husband prefers the "White Sandwich Style" bread you can buy at the stores, and I have replicated that for his tastes in the past. He does enjoy this though, and it's better for him too. Multi Grain products is what they have recommended. 

I have been doing quite a bit of trading with neighbours this week. Everything from Peaches, Chives Green Peppers and Tomatoes. I made a grilled Green Pepper soup this week that I will be sharing if not today, than tomorrow. It was so good, I didn't even get a chance to take a picture of the finished product. I had visitors as I was making it and they all got their share. I am DEFINITELY writing that recipe out, I want to make it again.

Have a great day!

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