Organic Multigrain Loaf Recipes

LENTIL LOAF

Lentil Loaf image

Provided by Food Network

Time 3h40m

Yield 6 servings

Number Of Ingredients 22

Ingredients

2 tablespoons vegetable oil, plus more for the loaf pan
1 cup brown lentils
1/2 small yellow onion, finely diced
1 carrot, finely diced
2 stalks celery, finely diced
2 Yukon gold potatoes, finely diced
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon crushed red chile flakes
2 1/2 cups vegetable stock
1 tablespoon tamari or soy sauce
2 teaspoons poultry seasoning
1/2 teaspoon hot sauce
2/3 sleeve saltine crackers, crushed
5 eggs, lightly beaten
1/2 cup shredded Cheddar
Tangy Tomato Sauce, recipe follows
1 cup ketchup
2 tablespoons brown sugar
2 teaspoons yellow mustard
1/4 to 1/2 teaspoon hot sauce

Steps:

Preheat the oven to 350 degrees F. Oil a large loaf pan and line with parchment paper, then set aside.
Soak the lentils in hot water while you prep the vegetables. Pour the vegetable oil into a large saucepot on medium heat. Add the onion, carrot, celery and potatoes. Add the granulated garlic, salt, pepper and chile flakes. Saute until the vegetables begin to soften, stirring frequently. Drain the lentils, and add to the pot along with the vegetable stock. Bring to a boil, then reduce the heat, cover and simmer until the lentils are very soft and most of the liquid is absorbed, about 1 hour. Remove from the heat and let rest, covered, for 30 minutes.
Add the tamari, poultry seasoning, hot sauce and crackers to the lentil mix. Combine with the eggs and Cheddar. Spoon into the prepared loaf pan. Bake until the top begins to crack and the loaf is firm to the touch, about 1 hour 30 minutes. Add the Tangy Tomato Sauce to the top in the last 15 minutes.
Combine the ketchup, brown sugar, mustard and hot sauce in a small saucepot. Heat on medium heat until hot and bubbly.

MULTIGRAIN LOAF (BY THE CANADIAN LIVING TEST KITCHEN)

Multigrain Loaf (By the Canadian Living Test Kitchen) image

Here is a great recipe for a Multi-Grain loaf that I would love to share with you. I have made this wonderful loaf over and over and it has turned out beautiful each time. This loaf, with its lovely wheaty flavour, even crumb and rustic artisanal look, will make even novices into confirmed bread bakers. You do have to begin the day before to mix the flour, water and yeast starter, but all three loaves - multigrain, whole wheat and white - are worth it. For all three, we used Robin Hood Best for Bread flours.

Provided by Blueorca

Categories Yeast Breads

Time 15h40m

Yield 1 12, 12 serving(s)

Number Of Ingredients 9

Ingredients

4 cups multigrain whole wheat bread flour
1 cup warm water
2 tablespoons buckwheat honey (Reg. liquid honey, just as good)
1 1/2 teaspoons fine sea salt
1 teaspoon granulated sugar
1 cup warm water
1 1/2 teaspoons active dry yeast
1 cup multigrain whole wheat bread flour
1/2 teaspoon multigrain whole wheat bread flour

Steps:

Preparation:
Starter: In large bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. Stir in flour, stirring until mixture is consistency of thick pancake batter, about 2 minutes. Cover with plastic wrap; let stand in warm place until bubbly and puffy, and wheaty aroma develops, 8 to 12 hours.
Stir in 3-1/4 cups (800 mL) of the flour, warm water, honey and salt to make soft sticky dough.
Turn out onto generously floured surface; knead, dusting with as much of the remaining flour as necessary to prevent sticking, until smooth and elastic, about 8 minutes. Form into ball; place in greased bowl, turning to grease all over. Cover dough with plastic wrap; let rise in warm place until doubled in bulk, 1 to 1-1/2 hours.
Grease 9- x 5-inch (2 L) loaf pan; set aside.
Punch down dough. Shape into ball; cover and let rest for 10 minutes. Press into 11- x 8-inch (28 x 20 cm) rectangle. Starting at short end, roll up into cylinder; pinch along bottom and ends to seal. Fit, seam side down, into prepared pan. Cover with clean tea towel and let rise in warm place until doubled in bulk, 1 to 1-1/2 hours.
Topping: Dust top of loaf with flour. Slash top lengthwise down centre, starting and ending about 1 inch (2.5 cm) from edges of pan. Bake in centre of 375°F (190°C) oven until instant-read thermometer registers 215°F (102°C) and loaf is golden and sounds hollow when tapped on bottom, 50 to 60 minutes. Transfer to rack; let cool.
Additional Information
Variations
Unbleached White Loaf:
Replace multigrain bread flour with unbleached white bread flour. Replace buckwheat honey with mild liquid honey.
Whole Wheat Loaf:
Replace multigrain bread flour with whole wheat bread flour.

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