Tuesday, December 27, 2011

Whole Wheat Multi-Grain Loaf

This is a recipe from Martha Stewart and it is my first time with bread making. I make it a point to watch most of her shows, especially the new series Martha Bakes, in which she bakes some amazing goodies. The original recipe was for two loaves so I tried it with half the amount. Even though the procedure is slightly long, the end result is absolutely worth it.
I used a 9.3”x5.2x2.7 bread pan.
P.S. To all those out there who like dainty little sandwiches on slices with the crusts cut off…this bread is not for you. This is for those who love a thick crusty bread with a hearty flavour and an amazing crunch.

Ingredients
Yeast – 1 packet
Warm water – ¼ cup
Honey – 1 tbsp
Whole wheat flour – 3 cups
Ragi/rye flour – ¼ cup
Salt – 1 tbsp
Melted butter – 2 tbsps
Honey – 1 ½ tbsps
Water – 1 cup (approx)
Cooked wheat berries (whole wheat grain) – ¼ cup
Soaked bulgur wheat – ½ cup
Flax seeds – ¼ cup
Oats – ¼ cup
Sunflower seeds – 2 tbsps (I did not use this)

Method
Soak the wheat berries for at least 2-3 hours, in hot water before cooking. They can be pressure cooked, cooked in an open vessel on the stove or in the microwave. It does take some time to cook, so please do not forget to pre-soak.
Soak the bulgur wheat in some warm water for at least an hour. In a small bowl, whisk together the yeast, warm water and honey and keep aside. The mixture will bubble and rise as the yeast starts working. In a bigger mixing bowl, add the flours and salt and mix well. Add water, melted butter and honey and mix well. Add all the grains and the yeast mixture and knead well. Spray/oil the mixing bowl and place the dough in it. Oil a plastic wrap, cover the dough and place in a slightly warm place. I placed it in my oven with the light turned on. Leave it to rise for 1-1 ½ hours and it would have doubled. Remove the dough on to a floured surface, deflate it and place in the bread pan. Brush the top with egg white/water and sprinkle some flax seeds, oats and sunflower seeds (if using), cover with wrap and let it rise for another 30-45 minutes.
With peach preserves for a yum breakfast
Preheat the oven to 450 degrees Fahrenheit, reduce to 400 and bake the loaf for 40-45 minutes. And voila, your whole grain loaf is ready! From my experience, this bread can be enjoyed for breakfast, as a side for a salad or for dunking in your favourite soup. Bon App├ętit.


6 comments:

  1. this loaf looks so earthy and super delish with the preserve.
    Love Ash.

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  2. Thank you so much Faseela, Julie and Ash! Do try it, it was really yummy :-)

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  3. healthy and delicious bread, i too want to try out a bread soon :)

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  4. Thanks Sobha. Do try it and let us know :-)

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