Breads
Multigrain Bread
Makes two loaves, about 1¼ pounds each
Multigrain Bread
Makes two loaves, about 1¼ pounds each
This nutrient-dense bread with subtle honey flavor is great for sandwiches.
Nutritional analysis per serving (one 2-ounce slice): Calories 137 (23% from fat)
carb. 24g
pro. 1gfat 4g
sat. fat 0g
chol. 0mg
sod. 215mgcalc. 15mg
fiber 3g
carb. 24g
pro. 1gfat 4g
sat. fat 0g
chol. 0mg
sod. 215mgcalc. 15mg
fiber 3g
Ingredients
- 1 cup warm water (105°F to 110°F)
- 1½ tablespoons honey
- 2¼ teaspoons active dry yeast
- 3 cups whole-wheat flour
- 1½ cups unbleached, all-purpose or bread flour
- 2 tablespoons vital wheat gluten
- 2 teaspoons kosher salt
- ½ cup rolled oats
- ¼ cup hulled sunflower seeds
- ¼ cup flax seeds
- 2 tablespoons wheat germ
- 2 tablespoons flax oil or vegetable oil
- Nonstick cooking spray
Preparation
- Stir together the warm water, honey and yeast in the Cuisinart® mixing bowl. Attach dough hook and let stand until mixture is foamy and bubbly, about 5 to 10 minutes.
- While yeast is proofing, combine flours, vital wheat gluten, salt, oats, seeds and wheat germ in a separate large bowl. Once the yeast mixture proofs, add the flax oil and flour mixture flour to the yeast mixture. Mix on Speed 2 to just combine. Increase to Speed 4 and knead, about 4 minutes. Dough should be smooth and spring back to the touch. If sticky, add 1 tablespoon of the white flour at a time until smooth. Alternatively, if the dough seems too dry, add 1 tablespoon of water at a time.
- Cover bowl with plastic wrap and let rise in a warm, draft-free place until doubled in volume, about 1 hour.
