Multi Grain Pesto Rye Bread Recipes

MULTIGRAIN BREAD

Steps:

• In a large bowl, combine the rye flour, barley flour, and oats. Add 2 cups lukewarm water and let stand for 30 minutes.
• In a small saucepan, heat the milk until just warm to the touch.
• In the bowl of a large standing mixer fitted with the dough hook attachment, combine the white flour, whole-wheat flour, yeast, and salt. Add the warm milk, along with 3/4 cup plus 1 tablespoon (195 ml) lukewarm water and the syrup or molasses and knead on low speed until combined, about 2 minutes. Add the oat mixture and continue kneading until the dough becomes sticky but workable, 5 to 7 minutes.
• On a floured surface, knead the dough a few times then shape into a ball. Move it to a very large bowl that you've lightly buttered. Cover with a kitchen towel and let rise in a warm spot until doubled in size, 45 to 75 minutes.
• Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
• Divide the dough into 2 equal parts. On a floured surface, knead each ball of dough a few times then gently form it into oval-shaped loaves. Using a sharp knife, make a couple of slits on the top of each loaf. Place the loaves on the prepared baking sheet. Cover with clean kitchen towels and let rise for 1 hour.
• Dust the tops of the loaves with a little flour and bake until golden brown, 40 to 60 minutes. Move to a wire rack to cool. Store at room temperature in a resealable plastic bag for up to 2 days. Alternatively, place the cooled loaves in airtight plastic bags and freeze for up to 2 months.

MULTIGRAIN BREAD RECIPE (SANDWICH BREAD)

Steps:

• Unplug your bread machine.
• Remove the bread pan from the bread machine.
• Pour the milk into the bread pan and then add the other ingredients. Place the instant yeast (bread machine yeast) in last and the yeast should not touch the liquid (until the bread machine is turned on and the ingredients start to be mixed together by the bread machine). Some bakers like to make a small indent on top of the flour to prevent the yeast from spilling into the liquids or mixing with the salt before the machine is turned on.
• Put the bread pan with ingredients back into unplugged bread machine.
• Plug in bread machine. Enter the "Dough" setting on your bread machine and then press the "Start" button.
• When the bread machine has finished making the bread dough, unplug the bread machine.
• Remove the bread pan (with the dough) from the bread machine.
• Now go to the instruction section below on "preparing the dough & baking the bread". FYI - Ignore the instructions for the electric stand mixer below if you are using a bread machine to make your dough. Skip down to the preparing dough section.
• Unplug your electric stand mixer.
• Remove the mixing bowl from the electric mixer.
• Insert a dough hook into the electric mixer.
• Pour the milk into the mixing bowl and then add the other ingredients. Place the instant yeast (bread machine yeast) in last and the yeast should not touch the liquid (until the electric mixer is turned on and the ingredients start to be mixed together). Some bakers like to make a small indent on top of the flour to prevent the yeast from spilling into the liquids or mixing with the salt before the machine is turned on.
• Place the mixing bowl back into the electric stand mixer.
• Plug in the electric mixer and use a low speed (i.e. setting 2) to mix the dough. Mix & knead the dough for 7-10 minutes.
• Turn off the electric mixer and unplug machine.
• Remove the mixing bowl from the electric mixer. Pour the dough into a second large mixing bowl that has been lightly "greased" with olive oil, melted butter, cooking spray, etc.
• Optional - Lightly coat the top of dough with vegetable oil in order to prevent dough exterior from drying out.
• Loosely cover the bowl with plastic wrap and let the dough rise for 60-90 minutes until it doubles roughly in size. See tips section for more information.
• After the dough has risen, go to the instruction section below on "preparing the dough & baking the bread".
• Sprinkle a little bit of flour onto a large cutting board.
• Remove the dough from the bread pan or mixing bowl and place the dough on the cutting board.
• Press down on the dough with your hands and create a "flattish" rectangle with the dough. The dough should be roughly 1 inch high.
• Roll up the dough into a tight "jelly roll". FYI - Please see this short instructional video for more information on how to shape the dough if you haven't shaped bread dough before. It is easier to watch & learn from this short video versus trying to explain the rolling technique step by step. There are also other instructional "dough shaping" video links in the tips section below.
• Place the rolled up dough into the bread pan.
• Press down on top of the dough so the edges of the dough press out towards the sides of the bread pan. This should result in little or no gaps between the dough and the bread pan. This helps the bread to turn into a nice loaf shape without any misshapen edges. Make sure that the top of the pressed down dough is roughly level (so one side isn't much higher than the other).
• Optional - Lightly coat the top of dough with vegetable oil in order to prevent dough exterior from drying out.
• Loosely cover the top of the bread pan with plastic wrap. Set the covered bread pan aside for 45-60 minutes for the dough to rise into a loaf shape. When the dough has risen modestly (1/2 inch to 1 inch) over the top of the bread pan, it is time to place the bread pan in the oven. FYI - Do not wait for the dough to rise higher (or the bread top will be too large after baking). The dough will continue to rise naturally in the oven.
• During this "rising" period, preheat the oven to 350 F. This should be done at least 10-15 minutes before you expect to put the dough & bread pan into oven.
• Optional - Just before you put the bread pan in the oven, you can use a pastry brush to add an egg wash (egg white) to the top of the dough. Then sprinkle 1-2 teaspoons of multigrain on top of the "sticky" egg wash. This adds a more "authentic" multigrain bread appearance to the top of your bread.
• Place the bread pan in the (preheated) oven to bake at 350 F for 37-42 minutes. Wear oven mitts when dealing with a hot oven. Place the bread pan in the middle of the oven.
• Rotate the bread pan in the oven after 15-20 minutes (in order to ensure an even browning of the bread).
• After the 37-42 minute baking period has finished, remove the bread pan from the oven. Wear oven mitts. Optional - Use digital thermometer to confirm that the bread has been fully baked. See tips section.
• Remove the bread from the bread pan and place the bread on a wire cooling rack. Wear oven mitts.
• Optional - If you did not add the egg wash/multigrain on top of the dough, you can brush melted butter on top of the bread with a pastry brush (after the bread has been baked). This "basting" helps to create a more golden & tastier crust.
• Allow the bread to cool down on the wire cooling rack for 1-2 hours before slicing the bread.
• Please read the tips section for extra information on how to make this recipe successfully & to avoid common bread making problems.

MULTI GRAIN PESTO RYE BREAD

Steps:

• Mix all dry ingredients together. In the bread machine: pour the water pesto and oil, add the flour mixture, add the yeast. Program the bread machine until 2nd rise. After the second rise,carefully take out the dough and put it on a baking sheet. It should be risen shaped like an oval ball. Make 2 cuts with a knife. Preheat oven 375F, put the bread in oven for 30min. Great cold or the next day.

BASIC MULTIGRAIN BREAD

Steps:

• In a small bowl or liquid measuring cup, sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes.
• Transfer to the bowl of a mixer fitted with the dough hook. Add butter and remaining 1 3/4 cups plus 2 tablespoons water and 3 tablespoons honey. Whisk together all-purpose, whole-wheat, and rye flours with salt; add 3 cups to yeast mixture. Mix on low speed until smooth. Add remaining 3 1/4 cups flour mixture, 1 cup at a time. Add wheat berries, bulgur, 1/2 cup oats, 1/2 cup flaxseed, and 1/3 cup sunflower seeds; mix on low to combine. Continue mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball.
• Butter a large bowl. Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
• Let dough stand in a warm place until it doubled in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough and divide in half.
• Working with one piece of dough at a time, shape into a 7-by-7-inch square. Fold dough into thirds; press seam to adhere and pinch ends to seal. Place seam side down in loaf pan. Repeat process with remaining piece of dough.
• In a small bowl, mix egg white with 1 teaspoon water and brush mixture over tops of loaves; sprinkle with remaining 2 tablespoons rolled oats, remaining 1 tablespoon flaxseeds, and remaining 2 tablespoons sunflower seeds.
• Spray two pieces of plastic wrap with nonstick cooking spray; drape loaves with prepared plastic wrap and let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour.
• Preheat oven to 450 degrees for conventional, 425 degrees for convection. Reduce oven temperature to 400 degrees (conventional) or 375 degrees (convection).
• Uncover loaves and transfer to oven. Bake, rotating pans after 20 minutes, until tops are golden brown and internal temperature reaches 205 degrees on an instant-read thermometer, about 45 minutes total. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.

MULTI-GRAIN BREAD

Steps:

• Combine cereal and boiling water in a microwavable bowl, set aside for 10 minutes.
• Stir honey and oil into the cereal; heat until hot (about 125-130°F or 50-55°C).
• In a separate large bowl, mix 1 cup whole wheat flour with the all purpose flour, oat bran, yeast, sugar and salt.
• Beat in hot cereal mixture and egg.
• Using electric mixer beat for 2 minutes at high speed.
• Stir in enough remaining whole wheat flour to make a stiff batter.
• With floured hands, pat dough in a 9x5 sprayed or lightly greased loaf pan.
• Cover lightly with plastic wrap or a clean kitchen towel; let rise until doubled, 40-60 minutes.
• Remove wrap, bake at 375°F 35-40 minutes or until bottom sounds hollow when tapped.
• Remove from pan, cool on a rack.

RUSTIC MULTI-GRAIN BREAD

Steps:

• In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, rye flour, sugars, yeast and salt. In a small saucepan, heat the milk, water and oil to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough remaining all purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into four pieces. Roll each into a 15-in. rope. Twist two ropes together; pinch ends to seal. Repeat with remaining dough. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

MULTIGRAIN BREAD

Steps:

• In bowl, dissolve 1 tsp of the sugar in 1/2 cup of the warm water; sprinkle in yeast. Whisk in 1/4 cup of the whole wheat flour; set in warm place until bubbly, about 10 minutes.
• In large bowl, combine molasses, butter, salt and remaining sugar and warm water. Stir in sunflower seeds, flaxseeds, yeast mixture and 1/2 of the rolled oats. With wooden spoon, stir in remaining whole wheat flour and enough of the all-purpose flour to make stiff dough.
• Turn out onto lightly floured surface; knead until smooth and elastic, kneading in as much of the remaining white flour as necessary - about 10 minutes.
• Place in a large greased bowl, turning to grease all over. Cover with plastic wrap, let rise in a warm place until doubled in bulk - about 2 hours.
• Punch dough down, turn out onto lightly floured surface. With rolling pin, flatten into 11" x 8" rectangle; firmly roll up into log and pinch seam to seal. Place, seam side down, in a greased 9" x 5" loaf pan. Cover and let rise until doubled in bulk - about 1 1/2 hours.
• With tip of sharp knife, make 1/2" deep slash lengthwise down centre of loaf. Brush top with water, sprinkle with remaining oats. Bake in centre of 350°F (180°C) convection oven until loaf sounds hollow when tapped on bottom - about 40 minutes. Let cool on rack.
• For a conventional oven - bake on centre rack at 400°F (200°C) for 30 minutes.

MULTIGRAIN BREAD

Steps:

• Soak 1/3 cup bulgur in 1/2 cup warm water for 20 minutes; set aside. Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 1/2 cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth. Mix in soaked bulgur, 1/2 cup rolled oats, 1/4 cup flaxseeds, and 1/4 cup raw sunflower seeds. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
• Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
• Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.
• Shape 1 dough half into an 8 1/2-inch-long rectangle (about 1/2 inch thick). Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush tops of loaves with egg wash (beaten egg white mixed with water), not butter, and sprinkle with oats and sunflower seeds. Dab tops with egg wash to help adhere. Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.

HEARTY MULTIGRAIN BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.