Mar 29
2009

FM’s Multigrain Bread

in Uncategorized

I’ve written before about my love for Great Harvest Bread Co..
I told you that one of my favorites is their Nine Grain loaf. It’s made with a mix of hard red wheat, soft white wheat, rye, barley, corn, millet, oats, flax, and buckwheat. It is hearty and moist, with a great nutty flavor to it. I could eat an entire loaf in one sitting if I let myself! The other day I was standing in the grocery store and happened to walk through the organic section which has a shelf of different flours and grains. A bag of barley flour caught my eye, which reminded me of my beloved Nine Grain bread and I decided that I should try experimenting with some of the different grains in my weekly bread making. I grabbed the bag of barley flour, as well as a bag of wheat bran and flaxseed meal and threw them into my cart.
Yesterday I rolled up my sleeves and pulled out my ingredients, thought for a minute, and then got to work. The dough I created was nice and elastic with a bit of texture from the different grains.
I let the dough rise twice–the first rise done in an oiled bowl, and the second after the dough had been shaped and placed into a loaf pan.
Then the dough went into the oven for 40 minutes until it was a nice golden brown color and tapping on the top of the loaf produced a nice hollow sound. I let the bread cool for about 10 minutes in the pan and then turned it out onto a wire rack to finish cooling.
The bread smelled so good however, that I was unable to wait much longer for it to cool. I sliced off a piece while it was still quite hot and slathered it generously with butter.
The verdict? Mmmmmm…delicious! It embodied many of the qualities that I love so much in the Nine Grain bread–hearty and moist with a nice texture and nuttier flavor.
After the bread had cooled I sliced off another piece and toasted it this time. It was equally fabulous toasted. The only thing I wish I’d been able to do differently was add sunflower seeds, but I didn’t realize I didn’t have any until I had already started mixing up the ingredients!

FM’s Multigrain Bread

Makes 1 loaf

1 1/2 cups water
1 Tbsp. sugar
2 1/4 tsp. active dry yeast (1/4 oz. packet)
3 1/2 cups all-purpose flour
1/2 cup barley flour
1/2 cup wheat bran
2 Tbsp. flaxseed meal
1 1/4 tsp salt
3/4 tsp balsamic vinegar
Oil for bowl

1. Pour water into a large microwave-safe bowl and heat to 120 degrees Fahrenheit (you can test it with your finger: it should be hot, but not so hot that you can’t keep your finger in it). Stir in the sugar, then add yeast. Let sit a few minutes until foamy.

2. Add 2 1/2 cups of the all-purpose flour, the barley flour, wheat bran, flaxseed meal, salt, and vinegar to the yeast mixture and mix well with a wooden spoon.

3. Add the last 1 cup of flour and stir in as much as possible. Turn out onto lightly floured surface and knead for 5 minutes. The dough will be smooth and elastic, not sticking to your hands (but maybe sticking slightly to the counter).

4. Oil the bowl and place the dough in it, rolling it in the oil. Cover lightly with plastic wrap and let rise until it doubles in size, about one hour.

5. Punch down the dough and shape into a loaf. Place in a greased loaf pan and cut 2 or 3 slashes on the top with a sharp knife. Cover again lightly with plastic wrap. Let rise one hour.

6. Heat oven to 375 degrees Fahrenheit. Bake for 40 minutes, or until crust is golden brown.

7. Let cool in pan for 10 minutes, then turn out onto a wire rack and let cool completely.

Coming Tomorrow: Giveaway of a FM favorite!

{ 16 comments… read them below or add one }



Amber March 29, 2009 at 12:00 pm

That looks delicious, great texture too. Do you think I could use whole wheat flour as my base, or would that be too grainy?

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Bob March 29, 2009 at 12:03 pm

Mmmmm, multigrain bread. That looks wicked good. I need to makes some more bread soon.

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Fuji Mama March 29, 2009 at 12:04 pm

I think it would be okay. The next time I make it I’m going to use wheat flour. You could also do half and half.

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mamakd March 29, 2009 at 4:46 pm

Yummy, slice me off a piece of that!

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Fuji Nana March 29, 2009 at 5:43 pm

Could you put a few slices in your freezer for the next time I come to visit?

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Shelley March 29, 2009 at 7:47 pm

Looks delicious! I go a little crazy over multigrain bread, so I’ll have to try this one!

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Leela March 30, 2009 at 12:48 pm

This looks delicious — great height and nice texture. I’ve only recently begun to make yeast bread without a Kitchenaid. Kneading the dough by hand is much more fun.

Thanks for the recipe.

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Frieda March 30, 2009 at 4:38 pm

You are right, the sunflower seeds would be a great addition! It’s nice to see another fellow multi-grain bread lover!

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mom j March 30, 2009 at 9:42 pm

Your bread looks fantastic. Have you tried a little Vit C when you make your bread? Makes for wonderful texture and moistness.

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K and S March 30, 2009 at 10:08 pm

heart Bob’s Red Mill products, your bread looks delicious! I’m sure the aroma in your kitchen was just as heavenly!

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lisaiscooking March 31, 2009 at 7:58 am

This sounds fantastic. I love a grainy slice of bread slathered with almond butter.

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Goldie April 1, 2009 at 5:56 pm

Excellent! I’ve always heard great things about that place. I finally got to experience the deliciousness of the bread last Saturday. They were one of the sponsors of a 10k that we attended. I’m so glad you figured it out, because I loved the 9 grain bread the best!

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ezeldabeth April 2, 2009 at 7:49 am

sounds yummy…i just went to GHB this morning…thanks for the recipe … but can i ask, do you know…why the vinegar…i dont think i have seen a bread recipe with vinegar before?

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Fuji Mama April 2, 2009 at 9:45 am

ezeldabeth– The vinegar helps to enhance and give depth of flavor to the other ingredients. Don’t worry though, the bread doesn’t end up tasting like vinegar!

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Anette April 9, 2010 at 4:19 pm

Do you have a 1 hour multi grain recipe?

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Fuji Mama (Rachael) April 9, 2010 at 4:20 pm

@Anette, I don’t! Hmmmm, maybe it’s time to come up with one!

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