My basic bread recipe keeps evolving. It has now turned into a multi grain recipe, and I think we’ll be making and eating this one for awhile. I’m working on taking full advantage of the nutrients of fresh ground whole wheat. I’ve also added cornmeal and ground flax seed for extra fiber.
Making bread isn’t always convenient, but it is important to me that my family gets wholesome food with no additives. And who can underestimate the power of the memories it creates for my children? There’s nothing quite like the smell of homemade bread making its way through your home…..
Multi Grain Bread
6 cups hot water
1/4 cup sugar
1/4 cup yeast
Place these ingredients in a Bosch mixer. Stir a few times with the bread beater, and then let sit until yeast is frothy and rises to the top. Then add:
1/2 cup canola oil
1/2 cup honey
1/4 cup loosely fit brown sugar (optional)
2 T. salt
5 cups fresh ground whole wheat flour
1 cup cornmeal
1 cup ground flax seed
8-10 cups all-purpose, unbleached flour
After ingredients are together, cover the mixing bowl with lid. Beat on the highest speed for 10 minutes. Dough should be slightly sticky. Place in a large greased mixing bowl and cover with a cloth. Let the dough rise until doubled in bulk, about 45 minutes to an hour. Punch down, then separate dough into 5-6 balls. Roll and place in greased bread pans. You can brush the tops with a beaten egg and dust quick-baking oats over each one. Cover and let rise until the tops are coming above the rim. Bake in a preheated 350 degree oven for 30-40 minutes; until golden brown.