Heartyandhealthyfivegrainbread Recipes

HEARTY WHOLE-GRAIN BREAD

Steps:

• Stir water and yeast together and let set for a minute.
• Add everything up to the bread flour, plus 1 cup of the bread flour. Beat by hand to combine, then use dough hooks and finish beating for 2 minutes.
• Add more of the bread flour, 1/2 cup at a time, until you have a nice, manageable dough.
• Turn out and knead for 2 minutes, then cover and let rest for 10 minutes.
• Knead until you have a smooth, elastic dough, about 10 minutes. Put back in bowl and cover. Let rise until doubled.
• Punch dough down and shape into 2 loaves. Place in well greased pans (I use Pam). Let rise to the top of the pans.
• With a very sharp knife, make two slashes about 1/2" deep on each loaf.
• Bake at 375 for 40 - 50 minutes.

HEARTH BREAD

Steps:

• Mix flour, salt, soda, sugar and butter.
• Put in egg and sour milk and mix well.
• Turn out onto a breadboard and knead it a little, then put in a pan and bake.
• To a nice golden brown in a 350 oven 25-30 minutes.

HEARTY AND HEALTHY FIVE-GRAIN BREAD

Steps:

• Make the dough:.
• In a large food processor(or bowl) fitted with metal blade, combine the flours, cornmeal, 1/4 cup oats, wheat germ(or bran), rice, sugar, yeast, and salt. In a small bowl, combine the honey and buttermilk and stir into the dry mixture.
• Using a wooden spoon to mix by hand, add the water 1/4 cup at a time until a stiff dough comes together, or process until dough comes together and rides around the bowl with the blade.
• On a work surface lightly dusted with flour, knead dough by hand until glossy and elastic, about 10 minutes -- or process in food processor for 45 more seconds.
• Proof the dough:
• Coat a large bowl with the vegetable oil. Shape dough into a ball and place in the bowl, turning dough to coat all sides. Cover bowl with a clean, damp kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 to 1 1/2 hours.
• Form the loaf:
• Punch down the dough and shape into a tight ball. Return dough to the floured surface, cover, and let rest for 10 minutes.
• Sprinkle a baking sheet with cornmeal. Shape the dough into a 10-inch oval, tapering the ends, and place on the baking sheet. Cover with damp kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 hour.
• Bake the bread:.
• Preheat oven to 350 degrees F. In a small bowl, lightly beat egg with 1 tablespoon of water. Brush loaf with egg wash and sprinkle with remaining tablespoon rolled oats. Using a sharp knife or razor blade, cut 3 diagonal slashes in the top of the dough.
• Bake in the lower third of the oven until the loaf is golden brown and sounds hollow when lightly tapped, 50 to 60 minutes. Cool on a rack. Serve at room temperature or toasted.
• Store in an airtight container. Enjoy!
• TIPS & TECHNIQUES.
• To make a sunflower loaf, substitute 1/2 cup hulled sunflower seeds for the rice and add 1 more tablespoon of honey. Sprinkle top with sun-flower seeds before baking.