Tested till perfect Multigrain Bread

Multigrain Bread

You can get a perfectly lovely loaf of bread in a conventional oven, but a convection oven gives bread an even crispier crust.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2004

Recipe4 out of 5 based on 17 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 1 loaf, 18 slices

Ingredients

  • 1 tbsp 1tbspgranulated sugar
  • 1-1/2 cups 1-1/2cupswarm water
  • 1 pkg 1pkgactive dry yeast, (or 2-1/4 tsp/11 mL)
  • 1 cup 1cupwhole wheat flour
  • 2 tbsp 2tbspfancy molasses
  • 2 tbsp 2tbspbutter, melted
  • 1 tsp 1tspsalt
  • 1/4 cup 1/4cupshelled sunflower seedsunflower seeds
  • 2 tbsp 2tbspflax seedflax seeds
  • 2/3 cup 2/3cuprolled oats, (not instant)
  • 3 cups 3cupsall-purpose flour, (approx)
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

In bowl, dissolve 1 tsp (5 mL) of the sugar in 1/2 cup (125 mL) of the warm water; sprinkle in yeast. Whisk in 1/4 cup (50 mL) of the whole wheat flour; set in warm place until bubbly, about 10 minutes.

In large bowl, combine molasses, butter, salt and remaining sugar and warm water. Stir in sunflower seeds, flaxseeds, yeast mixture and 1/2 cup (125 mL) of the rolled oats. With wooden spoon, stir in remaining whole wheat flour and enough of the all-purpose flour to make stiff dough.

Turn out onto lightly floured surface; knead until smooth and elastic, kneading in as much of the remaining all-purpose flour as necessary, about 10 minutes.

Place in large greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 2 hours.

Punch down dough; turn out onto lightly floured surface. With rolling pin, flatten into 11- x 8-inch (28 x 20 cm) rectangle; firmly roll up into log and pinch seam to seal. Place, seam side down, in greased 9- x 5-inch (2 L) loaf pan. Cover and let rise until doubled in bulk, about 1-1/2 hours.

With tip of sharp knife, make 1/2-inch (1 cm) deep slash lengthwise down centre of loaf. Brush top with water; sprinkle with remaining oats. Bake in centre of 350°F (180°C) convection oven until loaf sounds hollow when tapped on bottom, about 40 minutes. Remove from pan; let cool on rack.

Conventional oven: Centre rack at 400°F (200°C) for 30 minutes.

Nutritional Information Per slice: about

cal 148 pro 4g total fat 3g sat. fat 1g
carb 26g fibre 2g chol 4mg sodium 144mg

% RDI:

calcium 2 iron 13 vit A 1 folate 21
All rights reserved. Transcontinental Media G.P. © 2014