Mighty Multigrain Bread
  • Mighty Multigrain Bread
  • ¼ cup steel-cut oats (like McCanns)
  • ¼ cup cracked wheat
  • ¼ cup millet
  • 1 cup boiling water
  • 5 cups bread flour
  • ¼ cup old fashioned rolled oats
  • ¼ cup wheat bran or wheat germ
  • ¼ cup sunflower seeds ( I buy Sunbutter brand from peanutfreeplanet.com )
  • ¼ cup brown sugar
  • 1 T. instant yeast
  • 2 T. flax seeds
  • 2 T. oil
  • 2 t. salt
  • 1½ cups water
  1. Place the steel cut oats, wheat and millet in a bowl (I use a 2 cup Pyrex) and pour boiling water on top. Allow to sit and soak until water is room temp.
  2. Meanwhile, measure the rest of the ingredients into a bowl of a stand mixer.
  3. Add the soaked and cooled grains to the big bowl and start kneading. Add more flour if the dough seems particularly sticky. I usually need to add a few spoonfuls of flour at least, depending on how much water is absorbed by the grains. It is easier to add more flour to wet dough than to add water to a stiff dough, so that's why this recipe has so much water initially. The dough will be soft but not a sticky mess. Knead for about 5 minutes.
  4. Cover the bowl with plastic wrap allow to raise at room temp for 1½ hours.
  5. Divide the dough in 2, shape into loaves and place into bread loaf pans.
  6. Cover with a towel and allow to raise for another hour, until the edges of the dough have reached the edge of the pan.
  7. Heat oven to 365 and bake for 30-40 minutes, until a thermometer inserted into the loaf reaches 190-200 degrees. Cover loosely with foil if the tops seem to be browning too quickly.
  8. Remove bread from loaves and allow to cool on a rack before slicing! Enjoy!
Recipe by Speedbump Kitchen at http://speedbumpkitchen.com/multigrain-madness/