MULTIGRAIN BREAD (MARTHA STEWART)
I watched this on Martha Bakes and it looked so good I am posting it for safekeeping. :) The bulgar has to be soaked for 30 minutes in boiled water and then cooled and the wheat berries have to be soaked overnight and cooked for 90 minutes and cooled. So, it takes some time in preparation to make the bread. But it is worth the extra effort.
Provided by Sharon123
Categories Yeast Breads
Time 1h30m
Yield 2 loaves
Number Of Ingredients 15
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.
Nutrition Facts : Calories 2311.8, Fat 61.9, SaturatedFat 18.7, Cholesterol 61.1, Sodium 7054.5, Carbohydrate 388.6, Fiber 57.9, Sugar 29.4, Protein 71.8
BASIC MULTIGRAIN BREAD
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 loaves
Number Of Ingredients 15
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.
SEEDED MULTIGRAIN BREAD
This dough can rise in Brotformen -- German baskets that mold the loaves. The grains are available at health food stores.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 loaves
Number Of Ingredients 16
Steps:
- Bring a small saucepan of water to a boil. Add wheat berries, and gently boil for 20 minutes. Drain, and let cool. In the bowl of an electric mixer, combine 1/4 warm cup water, yeast, and honey. Let stand until yeast is foamy, about 10 minutes. Add sponge, and mix on low speed until combined, about 1 minute. Add flours, rye meal, cracked wheat, millet, flax, salt, and remaining 2 1/4 cups warm water; mix, using the paddle attachment, on low speed for 2 minutes. Change to dough hook, and mix on medium-low speed for 6 minutes. Add sunflower seeds and cooked wheat berries; mix for 1 minute. Pull dough down from the hook, and press the dough into the seeds at the bottom of bowl. Continue to mix until the seeds are completely incorporated and the dough is wet and tacky, 2 minutes. Alternatively, knead the dough by hand, 15 to 20 minutes.
- Transfer to a lightly floured surface, and knead by hand, four or five turns, into a ball. Place the dough, smooth side up, in a lightly oiled bowl, and cover with plastic wrap. Let rise in a warm place until increased to 1 1/2 times the size, about 2 1/2 hours.
- Punch down dough, and fold it over onto itself four or five times. Turn folded side face down in the bowl. Cover, and let rise in a warm place until doubled in bulk, 1 hour.
- Liberally sprinkle two braided Brotformen, if using, with flour. Turn dough onto a lightly floured surface, and cut in half. Cover one piece of dough loosely with oiled plastic wrap. On an unfloured surface, knead the other piece of dough into a ball. Cup your hands around it, and move it on the work surface in small, circular motions, until top is rounded and bottom is smooth.
- Place the shaped loaf, bottom up, in a Brotform. Cover loosely with lightly oiled plastic wrap and then with a towel. Repeat shaping process with the second piece of dough. (If you're not using Brotformen, shape dough in the same way, and place on parchment dusted with coarse cornmeal; coat the bottom and 1 inch up the sides with cornmeal. Cover loosely with oiled plastic wrap and then with a clean towel.) Let loaves rise in a warm place until doubled in bulk, about 1 hour. Thirty minutes before this final rise is completed, place a baking stone, if using, in lower third of oven and an empty baking pan on the lowest shelf. Heat oven to 450 degrees.
- Transfer one loaf from a Brotform to a baker's peel or baking sheet sprinkled with coarse cornmeal. Using a razor blade or serrated knife, slash the top 1/4 to 1/2 inch deep. Slide onto the baking stone. Repeat with second loaf. If not using a stone, slash tops and bake on a cornmeal-dusted baking sheet. Quickly pour 2 cups of very hot water into the heated baking pan to create steam, and close the oven door. Bake until dark golden brown and hollow sounding when tapped on the bottom, about 25 to 30 minutes. If the bread darkens too quickly, lower temperature to 425 degrees after 15 minutes of the baking time. Let bread cool on a wire rack for at least 30 minutes before slicing.
MULTIGRAIN BREAD
This dough can rise in Brotformen, German baskets that mold the loaves. The grains are available at health food stores.
Provided by Martha Stewart
Yield Makes 2 loaves
Number Of Ingredients 15
Steps:
- Bring a small saucepan of water to a boil. Add wheat berries and gently boil for 20 minutes. Drain and let cool. In an electric mixer, combine 1/4 cup water, yeast, and honey. Let stand until yeast is creamy, about 10 minutes. Add sponge and mix on low speed until combined, about 1 minute. Add flours, rye meal, cracked wheat, millet, flax, salt, and remaining water; mix, using the paddle, on low speed for 2 minutes. Change to dough hook and mix on medium-low speed for 6 minutes. Add sunflower seeds and cooked wheat berries; mix for 1 minute. Pull dough down from the hook and press the dough into the seeds at the bottom of bowl. Continue to mix until the seeds are completely incorporated and the dough is wet and tacky, 2 minutes. Alternatively, knead the dough by hand, 15 to 20 minutes.
- Transfer to a lightly floured surface and knead by hand, 4 or 5 turns, into a bail. Place the dough, smooth side up, in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm place until increased to 1 1/2 times the size, about 2 1/2 hours.
- Punch down dough and fold it over onto itself 4 or 5 times. Turn folded side face down in the bowl. Cover and let rise in a warm place until doubled in bulk, 1 hour.
- Liberally sprinkle 2 braided Brotformen, if using, with flour. Turn dough onto a lightly floured surface and cut in half. Cover one piece of dough loosely with oiled plastic wrap. On an unfloured surface, knead the other piece of dough into a ball. Cup your hands around it and move it on the work surface in small, circular motions, until top is rounded and bottom is smooth.
- Place the shaped loaf, bottom up, in a Brotform. Cover loosely with lightly oiled plastic wrap and then with a towel. Repeat shaping process with the second piece of dough. (If you're not using Brotformen, shape dough in the same way and place on parchment dusted with coarse cornmeal; coat the bottom and 1 inch up the sides with corn meal. Cover loosely with oiled plastic wrap and then with a clean towel.) Let loaves rise in a warm place until doubled in bulk, about 1 hour. Thirty minutes before this final rise is completed, place a baking stone, if using, in lower third of oven and an empty baking pan on the lowest shelf. Heat oven to 450 degrees.
- Transfer one loaf from a Brotform to a baker's peel or baking sheet sprinkled with coarse cornmeal. Using a razor blade or serrated knife, slash the top 1/4 to 1/2 inch deep. Slide onto the baking stone. Repeat with second loaf. If not using a stone, slash tops and bake on a cornmeal-dusted baking sheet. Quickly pour 2 cups of very hot water into the heated baking pan to create steam, and close the oven door. Bake until dark golden brown and hollow sounding when tapped on the bottom, about 25 to 30 minutes. If the bread darkens too quickly, lower temperature to 425 degrees after 15 minutes of the baking time. Let bread cool on a wire rack for at least 30 minutes before slicing.
MULTIGRAIN BREAD
One simple recipe is all you need to bake four types of bread, each one hearty, wholesome, and delicious. This fluffy multigrain bread recipe is a great, tasty bread. See our Classic White Bread how-to for step-by-step photos.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 loaves
Number Of Ingredients 13
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.
MULTIGRAIN BOULE
The boule is one of Europe's greatest and most traditional forms of bread. It is often made with rye or other whole-grain flours but also works well as a rustic white made from French Dough.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 11-inch boule
Number Of Ingredients 16
Steps:
- Make the starter: Stir together flours, yeast, and water with a rubber spatula in a medium bowl. Cover with plastic wrap, and let stand at cool room temperature until it has risen slightly and is bubbling, 12 to 15 hours.
- Make the dough: Whisk together flours, wheat germ, seeds, and yeast in a large bowl. Add water and starter, and stir with spatula until mixture comes together in a slightly sticky, loosely formed ball of dough. Cover with plastic wrap, and let rest for 20 minutes.
- Gently turn dough onto an unfloured work surface. Sprinkle with salt.
- To knead: Gather dough, lifting it above work surface. Hold one end of dough close to you while you cast the other end in front of you and onto surface. Pull the end of dough in your hands toward you, stretching it gently, then fold the dough in half on top of itself. Repeat: Lift, cast, stretch, and fold. Knead the dough until it is smooth, supple, and elastic, 8 to 10 minutes. Use a dough scraper to clean the surface as needed, adding the scraps to the dough. (Dough will be very sticky, but avoid adding more flour until the end, when it may be necessary to add a very small amount. Add the flour to your fingers, not the dough.) Form dough into a ball.
- Place dough in a lightly oiled bowl. Cover with oiled plastic wrap, and let rise at cool room temperature for 1 hour. Gently turn dough onto a lightly floured work surface. (Do not punch dough to deflate.) Fold dough into thirds, as you would a business letter. Then fold it in half crosswise. Return to bowl, cover, and let rise until it has almost doubled, 40 to 50 minutes.
- Gently turn dough onto lightly floured work surface. Spread into a rectangle that's roughly 12 by 8 inches. Fold dough into thirds, as you would a business letter, pressing seams with your fingers.
- Roll up dough tightly, starting at 1 short end. Gather edges, and gently pull and tuck them underneath the dough to create a round shape, pinching to seal.
- Place dough on the work surface. Cup hands around dough, and rotate it in circles until a smooth, taut ball forms.
- Place dough, smooth side down, in a colander lined with a generously floured linen towel. Cover loosely with a piece of oiled plastic wrap, and let rise at cool room temperature until it has almost doubled and a floured finger pressed into the side leaves a slight indentation, 40 to 50 minutes.
- Place a skillet on oven rack adjusted to lowest position and a baking stone on middle oven rack. Preheat oven to 425 degrees. Turn boule out onto a parchment-lined baking sheet. Just before baking, use a lame or a razor blade to make 4 slashes on top of dough in the shape of a pound sign. Pour 1/2 cup hot water into skillet in oven. Slide bread and parchment onto baking stone.
- Reduce oven to 400 degrees. Bake, rotating halfway through, until bread is deep golden brown, sounds hollow when bottom is thumped, and interior registers 205 degrees on an instant-read thermometer, 65 to 75 minutes. Let cool on a rack. Bread is best the day you make it, but it can be wrapped in parchment and then foil, and stored at room temperature overnight (or frozen for up to 1 month; thaw at room temperature before serving).
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