Multigrain bread

A perfect balance of light and wholesome!

I really enjoy eating multigrain bread and look for it any time I visit a bakery. The downside, however, is that sometimes I find these loaves too dense and chewy; so much so that occasionally I can’t make it through a whole sandwich made with multigrain bread. I wanted to come up with a recipe that was lighter in texture but still healthy and hearty and this one strikes the perfect balance. This is a great bread recipe for beginners and it freezes well which is why the recipe is designed for two loaves. You can find multigrain cereal mixes (combinations of anywhere from 5 – 12 different grains) at most bulk food stores and many health food stores as well.

Ingredients

• 1/2 cup (125 mL) dry unsweetened multi-grain cereal mix
• 2 1/3 cups (590 mL) boiling water
• 2 1/2 teaspoons (12.5 mL or one packet) dry yeast
• 1 1/2 cups (375 mL) whole wheat flour
• 2 1/2 – 3 cups (625 – 750 mL) all-purpose flour
• 1 tablespoon (15 mL) olive oil
• 1 tablespoon (15 mL) brown sugar
• 1 1/2 teaspoons (7.5 mL) salt
• 1 – 2 tablespoons (15 – 30 mL) milk or water, for brushing loaves

Method

• Place cereal in large bowl. Pour boiling water over. Let stand until mixture cools to lukewarm (between 105F and 115F); about 20 minutes.  
• Sprinkle yeast over cereal. Add whole wheat flour, oil, sugar and salt; stir until smooth. Gradually mix in enough white flour to form dough. Cover dough; let rest 15 minutes.
• Turn out dough onto lightly floured surface. Knead for 7 – 10 minutes until smooth and elastic, adding more white flour a tablespoon (15 mL) at a time if sticky. Shape into a ball.
• Oil a large bowl. Add dough to bowl; turn ball of dough to coat evenly with oil. Cover bowl with a clean kitchen towel and let dough rise in warm area until doubled, about 1 hour.
• Punch down dough. Turn out onto counter and knead briefly with lightly oiled hands then cut in half. Shape into two small loaves (I use 4 1/2 x 8 ½ inch or 11.5 x 21.5 cm bread pans).
• Place loaves in greased pans (or lined with parchment paper). Cover with towel. Let rise in warm area until almost doubled, about 30 minutes.
• Position rack in centre of oven; preheat to 400F.
• Brush the tops of the loaves with milk or water then put in preheated oven. Bake for 30 minutes. Remove from pans and let cool on a wire rack for at least 30 minutes before slicing.

Makes two loaves; recipe can easily be halved.