Friday, March 26, 2010

Multi-Grain Bread

9-10 Cups Grains
(I usually do about 5 or more ww
1 cup-ish oats processed in blender
½- ¾ cup-ish flax seeds processed in blender
and the rest in white flour)
2-3 T yeast
½ cup nonfat dry milk
3 cups warm water (120-130)
2/3 cups oil
½ cup agave nectar or honey
4 large eggs
4 tsp salt

This is my mom’s feather roll recipe that I adapted to be a multi-grain bread that we LOVE. Mix 5 cups ww flour, yeast and dry milk in large mixer bowl. Add water, oil and honey. Mix well for 1 to 2 minutes. Turn off mixer, cover bowl, and let dough sponge for 10 minutes. Add eggs and salt. Turn on mixer. Add remaining four, (in this case the blended grains and white flour to total 9-10 cups) until dough just begins to pull away from the sides of the bowl. Knead for 5 to 6 minutes. Dough should be very soft and manageable, kind of sticky. Only add enough flour that you can shape the dough, no more. This will keep it from becoming too stiff- stiff dough makes heavy, dry bread. Dough may be used immediately, or covered and stored in the fridge for several days.
Lightly oil hands and countertop. Shape immediately into rolls or loafs. Let rise until very light (almost doubled in size). Don’t over bake. We like to get the pizza stone out and just plunk 2 oval shaped pieces of dough on it to make 2 artisan looking loaves, and then do some in loaf pans as well. You can also save a little of the grains you added (oats and flax) to sprinkle on top and make it look fancy.

Bake: 350˚ 18-25 minutes according to the size of your loaf


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