Breads

Multigrain Bread

Name: Multigrain Bread
Yield: Makes two loaves, about 1¼ pounds each

Makes two loaves, about 1¼ pounds each

View Recipe

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

Ingredients

1 cup warm water (105°F to 110°F)
1 ½ tablespoons honey
2 ¼ teaspoons active dry yeast
3 cups whole-wheat flour
1 ½ 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.