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Old 01-23-2011, 07:40 AM   #1
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ISO the perfect multigrain bread recipe

OK, so I am looking for a really tasty, forgiving multigrain bread recipe. I love bread and prefer a hearty, heavy loaf. Any suggestions?
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Old 01-23-2011, 08:42 AM   #2
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The Hodgson Mills 9 Grain mix makes a good loaf (even in a bread maker).
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Old 01-23-2011, 09:50 AM   #3
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Try one of these:
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Old 01-23-2011, 10:18 AM   #4
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Oh, you ask so much grasshopper... This has been a passion of mine. I've got a few regulars:
  • My Aunt Wilma's oatmeal bread (kneaded). Not a lot of whole grains but rolled with dates & pecans.
  • A hearty wholegrain loaf with soaked bulghur (kneaded).
  • A very authentic, rustic french hearth boule (wetter dough; requires heavy duty mixer). Recipe is prolly under Cooks Illustrated copyright and I'd probably better not publish it here. Requires pizza stone. Mostly bread flour but has 1 c whole wheat, 1/2 c rye flour -- mimicking older unrefined euro flours. Great w kalamata olives/walnuts or tart dried cherries/any good nut (hazelnuts, pecans...). Sky's the limit.

Whatchu intending? The first two are probably more practical in your meanderings.
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Old 01-23-2011, 10:20 AM   #5
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I love that you're putting up German breads Lynn, they're my absolute favorite!
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Old 01-23-2011, 10:21 AM   #6
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Bob, more of the second is what I'm looking for. Recipe?
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Old 01-23-2011, 11:21 AM   #7
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Hi Rodney,

I have attached three recipes from America's Test Kitchen. I'll admit that I haven't made the white bread, I just added it while I was uploading in case someone was interested. I have made the Rye and Whole Wheat and can recommend both.
Attached Files
File Type: pdf Almost No-Knead Whole Wheat Bread.pdf (167.4 KB, 514 views)
File Type: pdf Almost No-Knead Seeded Rye Bread.pdf (166.4 KB, 2711 views)
File Type: pdf Almost No-Knead Bread.pdf (166.7 KB, 227 views)
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Old 01-23-2011, 11:21 AM   #8
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Rodney, the second it is. This is very versatile - my sister makes it in quite a variety of combinations. It is a refrigerator bread and can be handy to mix up in the evening and bake the next day. You can mix and match flours. I'd probably stick with a core of at least 2 cups bread flour. Add 1.5 tsp gluten per cup whole wheat, graham or rye flour added.

Refrigerator Bread
(makes 3 small or 2 big loaves)
Mix:
1.5 c oatmeal
1.5 c boiling water

Add & mix w above (not too hot for the yeast!):
1/3 c oil
1/3 c honey
1 T salt
1 c milk
2 packs yeast
[raisins, dried fruits or nuts as you wish]

Mix in:
4 c flour

Knead in following until dough isn't sticky. Knead 10 minutes:
1-2 c flour

Grease pans w shortening. Divide dough into loaves & put into pans. Grease tops of loaves. Cover loaves w plastic wrap & rise 5-24 hrs in fridge. Loaves will always double in volume. You also can let them rise in the usual warm place. Bake at 375 about 40 min.

SUBSTITUTIONS:
  • Use wheat flakes, rye flakes or bulghur wheat instead of oatmeal - but let it stand w boiling water about 5 min so that the grain softens. Bulger absorbs a lot, so keep adding water until there's about 1.5 c that isn't absorbed.
  • Use molasses instead of honey (very good w rye bread).
  • Use graham flour instead of white flour. If you substitute rye flour, don't use more than 2-3 c rye flour.
Pictures!
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Old 01-23-2011, 11:54 AM   #9
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Hungry

After reading this thread, I think we should oganize a BREAD RALLY for demonstration purpose. I'll do the taste test, you guys do the baking.
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Old 01-23-2011, 12:23 PM   #10
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The hardest part

The hardest part of baking bread is letting it cool down before slicing into it and having at it. I am fighting that temptation this very moment.
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Old 01-23-2011, 12:26 PM   #11
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Quote:
Originally Posted by Boondocker View Post
The hardest part of baking bread is letting it cool down before slicing into it and having at it. I am fighting that temptation this very moment.
Amen!

It's really better while it's still warm anyway.

Enjoy.
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Old 01-23-2011, 12:28 PM   #12
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Amen!

It's really better while it's still warm anyway.

Enjoy.
And the way peanut butter and strawberry preserves just melt into the bread. Yum.
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Old 01-23-2011, 12:30 PM   #13
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I like to make a hearty, beer bread when we go camping...It's easy and quick to prepare...

3 cups sifted self-rising flour
1/3 cup sugar
1 (12 oz) beer

2 Tbls melted butter - used later

NOTE: if you're using regular flour, ADD:
3 tbs Baking Soda
1 tbs Salt

Mix three ingredients - mixture will be 'sticky' - pour into greased loaf pan, bake in 375 oven for about 50 minutes - last three minuets or so, brush top of loaf with melted butter, return to oven to give it that crusty top...

You can add grated cheese, garlic, or herbs, etc., to give this hearty bread your own 'flavor'...

I've even baked this bread in our dutch oven (round loaf) over coals in the camp fire - put some coals on lid, too - the bottom does become really 'crusty', but can be sliced off later if it gets a bit 'burned'...
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Old 01-23-2011, 12:30 PM   #14
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Now im really getting hungry. Sal.
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Old 01-23-2011, 01:49 PM   #15
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Quote:
Originally Posted by masseyfarm View Post
After reading this thread, I think we should oganize a BREAD RALLY for demonstration purpose. I'll do the taste test, you guys do the baking.
Dave

That would be fun!!

Maggie
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