Today’s recipe is for a wonderfully flavored whole grain bread, light, well textured, with just a hint of honeyed sweetness. It won’t fall apart when you slice it for sandwiches and is equally delicious toasted. This bread also freezes well. The recipe makes two loafs so pop one in the freezer for later.
- 1 1/2 cups 10 grain cereal (I use Bob's Red Mill)
- 2 cups boiling water
- 1/2 cup lukewarm water
- 2 1/2 tsp dry yeast (or 1 Packet)
- 1 tsp raw sugar (or granulated sugar)
- 1/4 - 1/3 cup honey, to taste ( I prefer my multigrain breads a little sweeter)
- 1/3 cup unsalted butter, melted
- 1 tbsp sea salt
- 3 cups white whole wheat flour (or all purpose), divided
- 1 cup sprouted whole wheat flour (or whole wheat flour)
- 1/2 cup buckwheat flour
- 1/2 cup oat flour
- 1/2 cup rye flour
- 1 tbsp vital wheat gluten ( I use Bob's Red Mill)
- In large Bowl, or Kitchenaid Mixing bowl add 10 grain cereal and boiling water.
- Stir well and allow to sit for 1 hour to allow grains to soften, and mash to cool.
- In small bowl add yeast, lukewarm water, and sugar.
- Stir well and allow to sit until yeast gets big and frothy. About 3-5 minutes.
- Once grains have softened and cooled add honey, butter and salt to the mixture and stir well.
- Add 1 cup of the white whole wheat flour and proofed yeast and mix on med low speed (2 on my kitchenaid) for 2 minutes.
- Stop mixer and add additional cup of white wheat, sprouted whole wheat, buckwheat, oat, and rye flours along with vital wheat gluten and mix starting on low and increasing in speed until scruffy ragged ball is formed.
- Add additional white wheat flour as needed to form a nice ragged ball.
- Knead dough for several minutes with your dough hook or by hand until dough becomes soft and pliable and somewhat stretchy.
- Don't expect the dough to become smooth and elastic, as the grains with every knead, tear into the dough and prevent this from happening.
- Place dough in bowl lightly greased with olive oil and turn dough until lightly covered with olive oil on all sides.
- Cover bowl tightly with plastic wrap and allow to sit in warm place until dough has doubled in size.
- Remove plastic wrap, punch down dough(until deflated) reform into a ball, cover and allow to rise a second time.
- Once dough has risen a second time, punch dough down again, and let dough rest for 5 minutes.
- Once rested, divide dough into two pieces and shape each piece into an oval shape to fit your bread pan.
- Place shaped bread into well greased bread pans, cover with towel and allow to rise until just the middle of the loaf peaks over the top of the pan.
- Meanwhile Preheat oven to 375 degrees.
- Once risen, place bread in preheated oven and cook for 45-55 minutes.
- To check for doneness, carefully remove bread from loaf pan and tap the bottom of the loaf. Bread is done with the bottom is browned and the tapping produces a hollow sound.
- At this point, if my bread is still needing a few more minutes, I put it back in the oven on the rack without the pan. This allows for a nice even browning while my bread is in the last stages of being cooked.
- Once bread is removed from oven, for a softer crust, lightly brush the top and sides with melted butter and place a towel over the bread while cooling.
- Makes 2 Loaves
Whole Grain Honey Wheat Bread shared with:
*It’s Your Life: Real Food Fridays
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