Monday, November 14, 2011

Honey, Wheat and MultiGrain Bread

This loaf has lots of goodies in it.
One of our favorites!

1 1/2 C. Boiling Water
1 C. Rolled Oats
3/4 C. Honey
3 T. Butter
1 C. 10 Grain Cereal (I use Bob's Red Mill)
2 t. Sea Salt
2 T. Yeast
2 C. Warm Water
3 C. Whole Wheat Flour
4 C. Unbleached White Bread Flour
Vital Wheat Gluten
Organic Golden Flaxseed
Chai Seed

Pour boiling water over oats, in a large bowl, let stand 15 minutes.
On top of the oats
Add honey, soft butter, salt, 10 grain cereal, a small handful
of flax seed, a good sprinkling of Chai seed, let stand another
15 minutes without stirring in.
Dissolve yeast in warm water (2 cups). (I scraped out the
remaining honey from the cup and put it in the warm water
just before the yeast.) Let it sit for a few minutes to
get a bit foamy, then add to the oat/cereal mixture and stir together.
Add the Vital Wheat Gluten and the Whole Wheat Flour,
 one cup at a time, and mix well.
Add the White Flour to make a medium soft dough.
Turn onto a floured board and knead for 10 minutes,
or until smooth and elastic.
Place dough in a greased (I used Coconut Oil) bowl.
Grease top and cover with a towel.
Let rise 1 hour in a warm place.
(I use the oven with the light on)
Turn out of bowl and knead again for
a minute or so. Divide dough into 3 portions,
shape into loaves and place into 3 greased loaf pans.
Place the pans on a large cookie sheet, cover with a towel,
and let rise until double in size or about 1 inch above the
pan, about 1 hour.
Remove towel and place in a preheated 400* oven for 5 minutes.
Lower heat to 350* and bake for another 25 minutes,
until loaves sound hollow when tapped.
Turn out of pans and place on a cooling rack.
Brush tops with butter if you like.