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.
Servings: 1 loaf, 18 slices
Ingredients:
| Nutritional Info | |
| Per slice: about | - |
| cal | 148 |
| pro | 4 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 26 g |
| fibre | 2 g |
| chol | 4 mg |
| sodium | 144 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 13% |
| vit A | 1% |
| folate | 21% |
-
1 tbsp (15 mL) granulated sugar
1-1/2 cups (375 mL) warm water
1 pkg active dry yeast (or 2-1/4 tsp/11 mL)
1 cup (250 mL) whole wheat flour
2 tbsp (25 mL) fancy molasses
2 tbsp (25 mL) butter, melted
1 tsp (5 mL) salt
1/4 cup (50 mL) shelled sunflower seeds
2 tbsp (25 mL) flaxseeds
2/3 cup (150 mL) rolled oats (not instant)
3 cups (750 mL) all-purpose flour (approx)
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.
Additional Information
Source
Canadian Living Magazine: March 2004
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