Multi-Grain Bread

 /  /

Writer: Judy Shortsleeve

Multi-Grain Bread

 /  /

Writer: Judy Shortsleeve

Multigrain Bread

Multi-Grain Bread

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Course: Bread/Rolls/Muffins
Servings: 3 loaves

Ingredients

Soaker:

  • 1/2 cup Millet
  • 1/2 cup Wheat bran
  • 1/2 cup Cornmeal
  • 1 cup Oats
  • 2 cups Hot water

Yeast Mixture:

  • 1/3 cup Honey
  • 30.5 oz. Water lukewarm
  • 1 tbsp active dry yeast

Dry Ingredients:

  • 2 lbs. all-purpose flour (about 8 cups)
  • 2 lbs. Whole wheat flour (about 7 cups)
  • 6 tbsp Salt

Instructions

  • Combine the soaker ingredients and allow to cool. Combine the yeast mixture ingredients. Add the soaker and yeast mixture to the dry ingredients. Mix for about 5 minutes. Place ingredients in an oiled bowl and cover. Allow to rise for 1 hour. Turn the dough out and cut into 3 loaves.
  • Shape each into boules (rounds) but you can also use bread pans if you like. (If you use bread pans, oil and dust with flour.) Allow to rise for 1 hour.
  • Bake at 450° for 40 - 45 minutes until you tap on the bottom and bread sounds hollow.

Notes

This recipe is from the Orange Peel Bakery at 22 State Road in Aquinnah on Martha's Vineyard and also appeared in the 2011 September/October issue of Cape Cod LIFE.
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Judy Shortsleeve