MULTIGRAIN LOAF (BY THE CANADIAN LIVING TEST KITCHEN)
Here is a great recipe for a Multi-Grain loaf that I would love to share with you. I have made this wonderful loaf over and over and it has turned out beautiful each time. This loaf, with its lovely wheaty flavour, even crumb and rustic artisanal look, will make even novices into confirmed bread bakers. You do have to begin the day before to mix the flour, water and yeast starter, but all three loaves - multigrain, whole wheat and white - are worth it. For all three, we used Robin Hood Best for Bread flours.
Provided by Blueorca
Categories Yeast Breads
Time 15h40m
Yield 1 12, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preparation:
- Starter: In large bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. Stir in flour, stirring until mixture is consistency of thick pancake batter, about 2 minutes. Cover with plastic wrap; let stand in warm place until bubbly and puffy, and wheaty aroma develops, 8 to 12 hours.
- Stir in 3-1/4 cups (800 mL) of the flour, warm water, honey and salt to make soft sticky dough.
- Turn out onto generously floured surface; knead, dusting with as much of the remaining flour as necessary to prevent sticking, until smooth and elastic, about 8 minutes. Form into ball; place in greased bowl, turning to grease all over. Cover dough with plastic wrap; let rise in warm place until doubled in bulk, 1 to 1-1/2 hours.
- Grease 9- x 5-inch (2 L) loaf pan; set aside.
- Punch down dough. Shape into ball; cover and let rest for 10 minutes. Press into 11- x 8-inch (28 x 20 cm) rectangle. Starting at short end, roll up into cylinder; pinch along bottom and ends to seal. Fit, seam side down, into prepared pan. Cover with clean tea towel and let rise in warm place until doubled in bulk, 1 to 1-1/2 hours.
- Topping: Dust top of loaf with flour. Slash top lengthwise down centre, starting and ending about 1 inch (2.5 cm) from edges of pan. Bake in centre of 375°F (190°C) oven until instant-read thermometer registers 215°F (102°C) and loaf is golden and sounds hollow when tapped on bottom, 50 to 60 minutes. Transfer to rack; let cool.
- Additional Information
- Variations
- Unbleached White Loaf:
- Replace multigrain bread flour with unbleached white bread flour. Replace buckwheat honey with mild liquid honey.
- Whole Wheat Loaf:
- Replace multigrain bread flour with whole wheat bread flour.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
ShahMeer Jee
[email protected]Overall, I thought this was a good recipe, but I'll probably make some adjustments next time.
Ratul Hossain
[email protected]I had some trouble getting the bread to rise properly.
james loughran
[email protected]I found that the bread was a bit too sweet for my taste.
Augustina Baedin
[email protected]This bread is a bit denser than I expected, but it's still very good.
Khan Mohammad
[email protected]I highly recommend this recipe to anyone looking for a delicious and healthy multigrain bread.
Haramcad Boy
[email protected]This bread freezes well, so you can always have a fresh loaf on hand.
JVAN
[email protected]This is a great recipe to have on hand for busy weeknights.
Alaina Huskey
[email protected]I love the versatility of this bread. It can be used for so many different things.
Malik Nomi
[email protected]This is a great recipe for beginner bakers. It's easy to follow and the results are always impressive.
Christiana Agazere
[email protected]I've never been a fan of multigrain bread, but this recipe changed my mind. It's so delicious and easy to make.
Bonsa Ziiya
[email protected]This bread is perfect for sandwiches, toast, or just eating on its own. It's a great way to get your daily dose of whole grains.
Thabo Khanye
[email protected]I love that this recipe uses honey instead of sugar. It gives the bread a nice sweetness without being too overpowering.
SUNNY SHAN
[email protected]This is the best multigrain bread I've ever had. It's so flavorful and moist.
Shapla Nargis
[email protected]I've made this bread several times now and it always turns out perfect. It's a staple in my kitchen.
Justin Peirce
[email protected]This recipe is a great way to use up leftover grains.
Raj Khan
[email protected]I love the texture of this bread. It's so soft and fluffy on the inside, and has a nice crust on the outside.
Siliyah Phiri
[email protected]This multigrain loaf is a delicious and healthy addition to any meal. It's easy to make and can be tailored to your own taste preferences.