Multigrain Loaf Bread

BM# 51 -- Baking Marathon: Day 3
Bake of the Day: Breads -- Multigrain Loaf Bread
After 2 easy bread recipes (sandwich bread and focaccia), here's a yeast bread with multi-grains and follows the typical 2 rise bread making process. This bread has quite a number of whole grain flours in it and is packed with 11 grams of whole grains per serving.

I have a very well stocked pantry, so I had all the ingredients on hand. If you don't have any of the flours, then feel free to increase the quantity of another flour to make this bread.

This bread is slightly sweet and has a nice nubbly, yet soft texture. It is firm enough to hold up to a sandwich and is great when toasted for breakfast.

Recipe from King Arthur Flour:

Ingredients: Makes 1 8½"x4½" loaf

All purpose Flour - 2cups
White Wholewheat flour - ½cup 

Rolled Oats - ½cup
Yellow Cornmeal - ¼cup
Rye Flour (or Pumpernickel flour) - ¼cup
Sunflower Seeds - ¼cup
Vital wheat gluten - 1tbsp
Instant Yeast - 2tsp
Lukewarm Water - 1~1¼cups
Brown Sugar - ¼cup, lightly packed
Salt - 1½tsp
Dry milk (powdered milk) - ¼cup
Butter - 3tbsp, softened

Method:

• Combine all the ingredients and mix and knead by hand, or mixer -- to form a smooth, supple dough.
• Cover and allow the dough to rise, covered, until puffy but not necessarily doubled in bulk, about 60 minutes.
• Transfer the dough to a lightly greased surface, gently deflate it, and form into a smooth 8" long log.
• Place the log in a greased 8½"x4½" loaf pan, cover with greased plastic wrap and let it rise for about 1½ hours, until crowned about 1" over the rim of the pan.
• Preheat oven to 350°F during the final 15 minutes of rising.
• Bake the bread for 35~40 minutes or until golden brown on top and a digital thermometer inserted into the center of the loaf reads 190°F.
• Remove from the oven and transfer to a wire rack to cool completely before slicing.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51.

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