Last time I checked, nuts were not a grain. But for some reason, all the multi-grain breads out there have nuts of one sort or another thrown into the mix. So the options are a.) getting used to boring white bread or b.) embracing that grain aisle with both arms and making the best nut-free multi-grain bread out there.
This recipe is not for the faint of heart. The ingredients are many. The check-out guy will make a comment on your cart full of fiber. Your husband will gasp at the bags in the freezer taking up prime ice cream space. But one slice of this whole-grain wonderful goodness and you’ll know it was worth the effort. Birkenstocks and baby slings are optional.Print
- Mighty Multigrain Bread
- 1/4 cup steel-cut oats (like McCanns)
- 1/4 cup cracked wheat
- 1/4 cup millet
- 1 cup boiling water
- 5 cups bread flour
- 1/4 cup old fashioned rolled oats
- 1/4 cup wheat bran or wheat germ
- 1/4 cup sunflower seeds
- 1/4 cup brown sugar
- 1 T. instant yeast
- 2 T. flax seeds
- 2 T. oil
- 2 t. salt
- 1 1/2 cups water
- 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.
- Meanwhile, measure the rest of the ingredients into a bowl of a stand mixer.
- 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.
- Cover the bowl with plastic wrap allow to raise at room temp for 1 1/2 hours.
- Divide the dough in 2, shape into loaves and place into bread loaf pans.
- Cover with a towel and allow to raise for another hour, until the edges of the dough have reached the edge of the pan.
- 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.
- Remove bread from loaves and allow to cool on a rack before slicing! Enjoy!