Multigrain Bread

By The Canadian Living Test Kitchen

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This recipe makes 1 servings

Nutritional Info
Per slice: about	-
cal	148148 cal
pro	4 g4g pro
total fat	3 g3g total fat
sat. fat	1 g1g sat. fat
carb	26 g26g carb
fibre	2 g2g fibre
chol	4 mg4mg chol
sodium	144 mg144mg sodium
% RDI:	-
calcium	22 calcium
iron	1313 iron
vit A	11 vit A
folate	2121 folate

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

Ingredients

1 tbsp granulated sugar 1 1tbsp tbspgranulated sugar
1-1/2 cups warm water 1-1/2 1-1/2cups cupswarm water
1 1pkg pkgactive dry yeast, (or 2-1/4 tsp/11 mL)
1 cup whole wheat flour 1 1cup cupwhole wheat flour
2 tbsp fancy molasses 2 2tbsp tbspfancy molasses
2 tbsp butter , melted2 2tbsp tbspbutter, melted
1 tsp salt 1 1tsp tspsalt
1/4 cup shelled sunflower seeds 1/4 1/4cup cupshelled sunflower seedsunflower seeds
2 tbsp flax seeds 2 2tbsp tbspflax seedflax seeds
2/3 cup rolled oats , (not instant)2/3 2/3cup cuprolled oats, (not instant)
3 cups all-purpose flour , (approx)3 3cups cupsall-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.

Source : Canadian Living Magazine: March 2004