I would like some recipes for multigrain bread.
By tony godwin from Atlanta, GA
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Container: baking sheet
Prep Time: 2 hours
Cook Time: 45 minutes
Serving Description: makes 2 loaves
Ingredients
- 1 cup water
- 1 tablespoon or 1 packet dry yeast
- 1 cup white bread flour, more as needed
- 1 cup whole wheat flour
- 1/2 cup cornmeal
- 1/2 cup rolled oats (oatmeal)
- 1 teaspoon salt
- 2 tablespoons honey
- 3 tablespoons vegetable oil
Dissolve yeast in one cup of warm water. Let sit until proofed (foamy), about 10 minutes.
Add dry ingredients to the work bowl of food processor. Pulse a few times to blend.
Add honey and oil to proofed yeast. Pour into food processor and pulse with dry ingredients until dough makes a rough ball. Dough should be somewhat sticky. If it seems dry, add a tablespoon of water and pulse briefly.
For the first rising: Put dough in greased bowl twice as big as dough ball (to accomodate risen dough), cover with a damp cloth, and let rise in a warm draft-free place until about doubled in size, about 1 hour. (To make a suitable place, microwave 1 glass of water 2 minutes on high and put the dough in the microwave with the heated water.)
For the second rising: When dough has about doubled, deflate it by pushing with your fist, fold it over on itself a few times, and allow to rise again for about 1/2 hour.
To shape loaves: Return dough to work surface and flatten with hands or rolling pin to remove any air bubbles. For a large loaf, shape the dough into an oblong. To make small loaves, divide dough in half and shape each half into a round or oblong loaf. On a baking sheet, sprinkle areas of cornmeal somewhat larger than the loaves. Center the loaves on the cornmeal areas, cover loosely with damp cloth, and let rise until about double. Preheat oven to 375° F.
Bake in preheated oven until loaves sound hollow when tapped on the bottom, about 40 minutes. Cool on a rack before slicing. Good luck.
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