Best 4 Multigrain Bread Cooks Illustrated Recipes

HOMEMADE MULTIGRAIN BREAD

Steps:

• Add the multigrain flour to the bowl of a stand mixer or a large heat-proof mixing bowl. Pour in the boiling water, and carefully stir the flour and water with a rubber spatula until it forms a thick paste. Stir in the butter until well combined. Let the mixture cool for about 20 minutes.
• Once the multigrain mixture is warm to the touch and not hot, stir in the honey until thoroughly combined. Stir in the yeast (and vital wheat gluten if using, in that order). It's important to make sure the mixture truly is lukewarm before adding the yeast. Let stand for 10 minutes to activate the yeast.
• Add the all purpose flour, ¼ cup at a time, and knead until the dough ball is smooth. This will take about 10-15 minutes. The dough should be slightly sticky, but should not stick to a rubber spatula. Soft dough makes soft bread, so do not use more flour than necessary!
• Use the rubber spatula to clean the sides of the bowl, and form the dough into a smooth ball. Cover the bowl with a plate, and let it rise in a warm place for 45 minutes to 1 hour, or until the dough doubles in size.
• Once the first proofing is done, sprinkle 1 teaspoon salt over the dough and knead again for another 5 minutes to make sure the salt is evenly distributed.
• Shape the dough into a smooth dough ball, cover with a plate, and let it rise again in a warm place for 45 minutes to 1 hour, or until the dough doubles in size. If you are proofing the dough in the microwave like I do, you'll need another large mug of boiling water for the second proofing.
• While the dough is proofing, grease 2 loaf pans (9" x 5") with cold butter and set them aside. I use cold butter, as it's easier to handle and goes on in a thin layer. I simply take a cold stick of butter, peel back the wrapper, and rub it along the inside of the loaf pans to coat.
• After the second proofing is done, cut the dough into two equal portions. Knead and roll each piece into a loaf shape with a smooth top. On a clean work surface, spread the rolled oats in a thin layer.
• Very lightly brush the top of the loaves with water and gently flip the moistened top onto the thin layer of rolled oats. The oats will cling to the loaf. Then carefully place the loaves, oat-side up into the greased pans. Allow to rise for 1 more hour before baking, repeating the proofing protocol as in the first and second proofings.
• When you're halfway through the last proofing, preheat the oven to 375°F. When the third proofing is complete, bake the loaves in the middle of the oven for 35 minutes, until golden brown. If you tap the bread, and it sounds hollow, it's done.
• Cool for about 5 minutes, and carefully remove the hot bread from the pans. Transfer to a cooling rack to prevent the bread from steaming inside the loaf pan. Slice and serve!

MULTI-GRAIN BREAD

Steps:

• put the cereal in a large bowl and pour your boiling water over it, stirring occasionally, let it sit for about 1 hour or no more that 100 degrees. (use your instant read thermometer of course)
• Once it has cooled, you can put the melted and cooled butter and honey or brown sugar in it. I usually put the honey in the melted butter to help cool off the butter. But as the yeast is not in it yet, it is not as important. High heat like that would kill the little yeasties. Anyway, stir the butter and honey into the grain porridge stuff.
• In another bowl, mix the flours together. If you are using a mixer, in which case you would be wanting to do step one in that particular bowl, start adding the flour about 1/2 cup at a time and knead until dough forms a ball (1 1/2-2 minutes). Cover and let rest 20 minutes while you answer your emails or wash up the dishes.
• Now you add the salt. (thought they forgot this ingredient, huh? salt is a yeast inhibitor and I guess they wanted to give the dough a chance to rise without it. DO NOT leave out this ingredient, or you will be sorry. This is the voice of experience here). Knead the salt into the dough for 3-4 minutes. If using mixer and dough is not leaving side of the bowl and looks too sticky, add a little more flour, 2-3 tbsp at a time and continue mixing. Add the nuts at this time, if you have them and knead for a few more seconds. Transfer to a floured work surface to continue kneading by hand, dispersing the seeds throughout the dough and the dough forms a smooth, taut ball.
• Cover the dough in the bowl with plastic wrap. I usually spray the dough with an oil spray first, then cover with plastic or a plate over the bowl. Let it rise about 45-60 minutes, until about double in size.
• Now spray 2 -9 x 5 loaf pans with nonstick cooking spray. Transfer the dough to the floured board you used earlier and pat into a 12 X 9 rectangle. Cut dough in half crosswise with knife or bench scraper. Roll tautly into a loaf.
• I like to brush the loaves with egg whites before I roll them in the oats. Brush the tops of the loaves with an egg white whipped with a pinch of salt. Then put the oats in a plate and roll the dough top in the oats. (today I used oat bran just because) Place them into the loaf pans, turn the oven on to 375 to pre heat, cover the loaves again with plastic wrap.Let them rise 30-40 minutes. Pop into the oven at this point and bake for 35-40 minutes.
• They should read about 190-200 degrees on your instant read thermometer.Run a knife around the edges of the loaf and tip them out of the pans, putting them on a rack to cool. Let them cool before slicing or it will mush up when you cut.

COOK'S ILLUSTRATED ALMOST NO KNEAD BREAD

Steps:

• Follow directions in videos.
• Baking Instructions: For both these recipes, preheat your oven with Dutch oven or Cloche inside to 500 degrees. Reduce temperature to 425 when the bread dough goes in and bake covered for 30 minutes. Then remove cover and bake an additional 15 minutes or until the internal bread temperature reaches about 200 degrees.

MULTIGRAIN BREAD

Steps:

• Soak 1/3 cup bulgur in 1/2 cup warm water for 20 minutes; set aside. Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 1/2 cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth. Mix in soaked bulgur, 1/2 cup rolled oats, 1/4 cup flaxseeds, and 1/4 cup raw sunflower seeds. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
• Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
• Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.
• Shape 1 dough half into an 8 1/2-inch-long rectangle (about 1/2 inch thick). Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush tops of loaves with egg wash (beaten egg white mixed with water), not butter, and sprinkle with oats and sunflower seeds. Dab tops with egg wash to help adhere. Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.