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Wheatberry Multigrain Bread

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Ingredients
  Oats 1⁄2 Cup (8 tbs) (Regular Or Quick Rolled)
  Bulgur wheat 1⁄3 Cup (5.33 tbs)
  Rye flour 1⁄2 Cup (8 tbs)
  Whole wheat flour 1⁄2 Cup (8 tbs)
  All purpose flour 3 Cup (48 tbs)
  Quick rising yeast 1 Tablespoon (1 Package)
  Oat bran 3 Tablespoon (High-Fiber Hot Cereal)
  Salt 1 1⁄2 Teaspoon
  Molasses 2⁄3 Cup (10.67 tbs)
  Vegetable oil 2 Tablespoon
  Warm water 2⁄3 Cup (10.67 tbs) (125° To 130°F)
  Grape nuts cereal 1⁄3 Cup (5.33 tbs)
  Sunflower seeds 6 1⁄3 Tablespoon, divided (1/3 Cup Plus 1 Tablespoon)
  Sesame seeds 3 Tablespoon, divided (2 Tablespoons Plus 1 Tablespoon)
  Egg white 1
  Water 1 Teaspoon (For Wash)
Directions

In a 2-quart microwavesafe bowl, stir together oats, bulgur, and l cup cold water.
Microwave, uncovered, on high (100%) for 2 to 4 minutes, or until water is absorbed and mixture is soft.
Cool to lukewarm.
To Make in a Food Processor: You need a large food processor (at least 11-cup bowl).
Place rye flour, whole wheat flour, and 2 1/2 cups white flour, yeast, oat bran, and salt in bowl fitted with the metal blade.
Pulse to combine, about 10 seconds.
Add molasses, oil, and oatmeal mixture and pulse until incorporated, about 10 seconds.
With the motor running, drizzle the warm water very slowly through the feed tube, reserving 1 to 2 tablespoons.
The batter should leave the sides of the bowl and form a ball.
If it doesn't, gradually add the remaining liquid until a ball is formed.
With the machine running, process 60 seconds to knead, adding additional flour a very small amount at a time if dough seems sticky.
The sides of the bowl should be clean.
Pulse in Grape Nuts, 1/3 cup sunflower seeds, and 2 tablespoons sesame seeds until incorporated.
Remove dough to a lightly floured surface and knead lightly, adding more flour only if dough is too sticky.
Shape into a ball.
To Make with Electric Mixer: Place rye flour, whole wheat flour, 2 1/2 cups white flour, yeast, oat bran, and salt in bowl of electric mixer.
Add molasses, oil, and oatmeal mixture and mix on low speed to incorporate, about 30 seconds.
Add 1/2 cup warm water and mix until a dough is formed.
Add remaining water only if needed to make a slightly sticky dough.
Add remaining flour as needed if dough is too sticky.
Mix in the Grape Nuts, 1/3 cup sunflower seeds, and 2 tablespoons sesame seeds.
Remove to a floured surface and knead by hand for 5 to 7 minutes, or until soft and elastic.
To Rise in the Microwave: You need a microwave with 10% power.
Make a hole in the center of the dough, like a doughnut, and return it to food processor bowl without the blade.
Spray top with cooking spray or brush lightly with oil.
Cover loosely with plastic wrap and a damp towel.
Place an 8-ounce glass of water in back of oven.
Place bowl in center.
Microwave at 10% power for 5 minutes and rest 5 minutes.
Rotate bowl and microwave 5 more minutes and rest 5 more minutes.
Repeat one more time for a total of 30 minutes rising time.
The dough should be nearly double in bulk and when you poke it with your finger, a hole should remain.
If not, cover and let rise in a warm place until almost doubled in bulk.
It may take 30 minutes or longer.
To Rise at Room Temperature: Coat a large bowl with oil and place dough in bowl, turning to coat all sides.
Cover with a damp towel.
Let rise in a warm place for about 1 1/2 to 2 hours, or until nearly double in size and a hole remains when poked with your finger.
To Shape and Rise Again: Punch dough down, turn out onto a lightly floured surface, and knead by hand a few times.
Shape into a ball and place in a greased 2- to 3-quart ovenproof bowl or round casserole.
Cover with plastic wrap and a towel and set in warm place to rise until doubled, about 45 minutes.
Brush top with egg white and sprinkle with 1 tablespoon sunflower and 1 tablespoon sesame seeds, pressing them in lightly to adhere.
To Bake: Preheat oven to 375°F.
For a crisp crust, see page 9.
Bake for 35 to 40 minutes, or until the bread is deeply browned.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Dish: 
Bread
Interest: 
Everyday

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