April 19, 2012

Multigrain Bread

This is a dense, slightly chewy bread that is the perfect accompaniment to a salad for dinner. It would also be delicious slathered in peanut butter, but honestly, what wouldn't?

Multigrain Bread
2 tsp. dry yeast
1 1/4 cups water
2 cups flour
1 1/2 cups wheat flour
3/4 cup multigrain cereal, ground
2 tsp. salt
2 Tbsp. flaxseed oil
2 Tbsp. honey
1 cup cooked multigrain cereal, cooled
Oats for topping

Grease an 8 x 4 pan, and set aside. Sprinkle yeast into water, and let stand 5 minutes until dissolved. In separate bowl, combine flours, ground cereal and salt together. Stir in yeast, oil, honey and cooked grains until a stiff dough forms. Turn the dough onto a lightly floured surface, and knead until the dough becomes smooth and elastic. Place the dough in a greased bowl, cover and let rise until doubled, about 1 hour.

Punch down the dough, and let rest 10 minutes while covered. Shape the dough to fit the loaf pan, and place in the pan seam side down. Cover loosely with a clean towel, and let rise until doubled, about 30 minutes. Meanwhile, preheat the oven to 400° F.

Brush the top of the loaf with water, and sprinkle with oats. Bake 40 minutes. Remove loaf from pan, and return to oven with the bottom of the loaf facing up for an additional 5 minutes. Cool completely on a wire rack. Makes 1 loaf.

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