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
This multigrain bread is dairy-free, egg-free, and nut-free. The whole grains are softened in a soaker method, so the grains melt into the bread.
- 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. Start out with 4 cups of bread flour, you will add more later.
- 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 up add up to 1 cup of flour at least, depending on how much water is absorbed by the grains. 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 greased 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!
- Category: Bread
- Method: Baked
- Cuisine: American