Multigrain Bread

It is raining outside and the weather websites say it is going to rain all week.  That put me into a humdrum mood so I decided to lift my spirits by making some homemade bread!  Since I couldn't find the right recipe with the combination of ingredients I had on hand, I did some research and I decided to go it alone and create a delicious bread recipe. I am pleasantly surprised by how well my bread turned out!  Is is tasty, slightly sweet and surprisingly light despite the fact that it is a multigrain bread.  In fact, this bread is awarded a 5 out of 5...even my fussy son who usually turns his nose up at multigrain bread (and who only eats whole wheat bread because it is all I will buy him) LOVED it (I think it is the healthy amount of brown sugar....whatever works!)

I did use some white flour to keep the bread light.  I could have used Red Fife (a historic wheat flour...I buy mine at the Bulk Barn).  It is a whole grain flour with all the fibre and health benefits of whole wheat flour but, allows for a lighter dough.  Unfortunately, I could not find it in my kitchen so I used 2 cups of white flour instead.  For the "multigrain" flour I used Robinhood's Multigrain flour.  This is the first time I used this flour and I am very impressed with the results!

Keep in mind that when making bread the amount of flour you need may vary for various reasons including the relative humidity of your kitchen.  I will walk you through the steps I used and this will help you decide when you have added enough flour.

I have included a picture of the bread I made....some of you know that I am an armature photographer...I will try to add a picture of my recipes from now on!

Give this recipe a go...let me know how it, and all the recipies you try, turns out!  I would love to hear your feedback!

Multigrain Bread

2 cups all purpose flour
4 - 5 cups multigrain flour
1/2 cup packed brown sugar
2 tsp. salt
2 packages traditional yeast (4 1/2 teaspoons if you buy it in the jar like I do)
1/2 cup warm water
2 tbsp. sugar
2 cups milk
3 tbsp. butter

Place the white flour and 2 cups of the multigrain flour in a mixing bowl...use the dough hook if you are using a stand up mixer (I use my KitchenAid mixer...I highly recommend it!).  Add the brown sugar and salt.  Mix the dry ingredients until it is evenly mixed. 

In a glass measuring cup or a bowl pour the 1/2 cup warm water.  The water should be very warm but, not so hot that you cannot put the cup or bowl on your hand.  Add the 2 tbsp. sugar and stir to dissolve.  Add your yeast and wait for the yeast to bloom.  This can take up to 10 minutes.  The yeast will rise to the top and become frothy.

Meanwhile, in a microwave safe bowl or measuring cup combine the milk and butter.  Microwave on high until the butter is melted and the milk is warmed through.  Heat it to 120 degrees Fahrenheit, or until it is very warm but, not so hot that you cannot put the cup or bowl on your hand like the water for the yeast.

Make a well in the dry ingredients and add the frothy yeast mixture.  Give the mix a quick stir with a fork or mixer.  Add the warmed milk and butter.  Combine the mixture until it is well blended.  Mix in another cup of the multigrain flour (now you have a total of 2 cups white and three cups multigrain flour).  If you are using a stand up mixer add the next cup of flour a little at a time.  Keep the final cup of flour on hand and allow the dough hook to knead the bread adding more flour a little at a time until the dough is still slightly sticky but not too wet to handle.  If you are not using a mixer, add the flour a little at a time and stir with a fork until you can no longer mix the dough easily.  Turn the dough out only a floured surface and add flour. The dough is still slightly sticky.  Knead the dough on a hard surface, keeping the surface lightly floured so the dough does not stick and adding flour as needed.  You knead the dough by folding the dough over and pushing it away from you.  Kneading the dough will develop the gluten and make your bread light and airy.  Knead the dough until it is soft and elastic...don't make your dough too dry and tough by adding too much flour...it is OK if it is still slightly sticky.  Practise makes perfect....you may need to make several batches of bread to get the hang of it...but, no matter what you do - have faith....your bread will taste great!

Now it is time to let your dough rest and go through it's first rise.  Put some vegetable or olive oil into a mixing bowl.  Shape your dough into a round ball and place it in the bowl, rubbing oil over the surface.  Cover the bowl with a tea towel.  It is important to let your dough rise in a warm place.  I put my oven on for about 30 seconds to a minute to warm it a bit and place the covered bowl in the warmed oven.  The first rise will take about one hour.  You will know your bread is ready for the next step when it has doubled in size.

Grease two bread pans.  Remove the tea towel and punch down the dough.  Turn it only a clean cutting board and cut the dough into 4 equal sections.  Roll each section until it is about 12 inches long.  Twist two rolled sections together and form it so it will fit in the bread pan.  Repeat with the next two sections.  Return the loaves to the warm oven and let it rise for another hour but, after 45 minutes remove the loaves from the oven and preheat the oven to 350 deg. F. and place the oven rack in the bottom third of the oven.  Once the oven is heated place the bread in the oven and bake for 30 to 35 minutes until the crust is golden brown.  Remove the loaves from the oven, loosen the sides with a knife and place the loaves on a cooling rack.  This bread stands up very well when cutting while its hot...trust me....we couldn't wait to try it!  Just use a bread knife and enjoy with some butter!

This bread is great fresh out of the oven but, if you can keep some left overs it makes great toast and sandwiches the next day.

Enjoy!