Multi-Grain Bread
1/2 cup sugar
2 Tbsp. Salt
2/3 cup powdered milk
5 cups warm water
2/3 cup oil
2 eggs (or substitute the equivalent powdered egg and water)
2 Tbsp. Yeast
¼ cup gluten flour
4 cups whole wheat flour
2 cups rolled whole grain mix (looks like oatmeal)
8 - 12 cups bread flour
Mix all ingredients well, adding bread
flour last until dough is a good texture and not sticky. (In bread mixer, add until the dough begins
to clean the sides of the bowl.) Knead
the dough for 10 minutes. Let rise in a
warm place for one hour. Grease five
loaf pans. Divide the dough evenly into
five pieces. I usually weigh it with a
kitchen scale. Shape into loaves, place
into the greased pans and spray the tops with cooking spray. Cover the pans and let rise for another hour
or until a small depression in the dough stays when you poke it.
Bake at 350 for 30-35 minutes.
If your oven is small, it’s good to turn the pans about halfway through
to keep the heat evenly distributed.
Hints for bread baking:
Hot water kills yeast.
Keep the water just warm.Salt brings flavor, but also regulates the yeast. Don’t leave it out.
The amount of flour you use depends on the type of day, the humidity in the air and many other factors. You need to focus on how the dough feels and looks, not the quantity of flour.
This recipe can be made with plain white flour if desired, increase the white flour and leave out the whole wheat flour. You can decide whether or not to put in the whole grain mix.
Other grains or seeds can be added to the recipe such as sprouted wheat, flax seed or other seeds. Just remember to add the white flour last so that your dough consistency is correct.
A loaf tapped on the bottom should sound hollow when done.
Keep this loaf in the fridge after a couple of days. It will get moldy faster than store bought bread because there are no additives to keep it fresh.
