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Breads, Recipes

Multi Grain Bread

 

http://www.tiffanystable.com/
I made this recipe the other day. I used hard red and spring wheat, rye, oats, spelt, and lentils. The bread turned out REALLY good–and no one will ever know I put all of the other grains AND lentils in it.
Multi Grain Bread
(this is a rough recipe)
I ground all of these grains together first:
2 cups hard spring wheat
2 cups hard red wheat
2 cups spelt
2 cups rye
1 cup lentils
In a mixing bowl I added the following:
6 cups warm water
1/2 cup raw honey
1/2 cup olive oil or grape seed oil
I poured 8 cups of the flour over the water, then added the following:
3 tbsp instant yeast
2 tbsp gluten
2 tbsp sea salt (don’t let the salt touch the yeast)
3 cups whole oats
Mix together until blended. Then add 5-6 more cups of flour. You want the dough to be a little sticky, not too heavy. Knead for 8 minutes.
Place in a greased bowl, cover and allow it to rise until double. Punch down the dough, divide it into 6 loaves and place in bread pans. Allow it to rise again until almost double.
Bake in a pre-heated 350°F oven for about 22-24 minutes. Remove from the pans, place and cooling racks to cool.

Copyright © 2009
By Tiffany Perez
Tiffany’s Table L.L.C.

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