My multigrain, wholegrain bread is not just divinely healthy, it’s also one of the best breads you’ll ever taste– guaranteed. What’s more, it is totally versatile. It works beautifully for sandwiches, makes the crunchiest toast you can imagine (the way we like it), and is great even with a topping of nothing but ol’ peanut butter and jelly.
Over the past few weeks since I first came up with this recipe, I’ve tried shaping it all sorts of ways. As two loaves, one loaf, a loaf-shaped loaf, and a round, bulbous loaf. As you can see, I went with the last option this time, but they all work great.
The best part of this bread is, it requires very little rising time– just two rises of an hour each. So as breads go, this one is quite an efficient guy.
I usually add molasses to the bread which gives it a great taste and a great color. I didn’t this time, for no particular reason. It was still wonderful, but if you’d like some added richness do use the molasses which is full of great nutrients like iron, calcium and magnesium, among others.
Mix in a bowl:
4 tsp active dry yeast and 1/4 cup warm (not hot!) water. Set aside about 5 minutes or until the yeast starts to froth.
Mix in another bowl:
1 cup warm water
1 cup warm soymilk
1 tbsp sugar
2 tsp salt
1/4 cup molasses (optional)
2 tbsp olive or canola oil
Add the soymilk mixture to the yeast. Then add:
1 cup whole-wheat flour
1 cup vital wheat gluten flour
Mix by hand or in a stand mixer until combined. Add:
1 cup buckwheat flour
1 cup rye flour
Knead for 10 minutes on low speed or by hand. Keep about 1/2 to 1 cup of whole-wheat flour on hand to add in case the dough is too sticky. You want a smooth, elastic dough that does not break easily.
Oil a bowl and place the dough in it, turning it around once to ensure it is coated all over with oil.
Set aside in a warm place to rise for an hour to 90 minutes.
Remove the dough from the bowl, punch it down, shape. If you’d like to make it in loaf pans, divide the dough into two halves, tuck the edges under for a smooth top, and place in oiled loaf pans coated with some cornmeal.
If shaping into a round, single loaf, as I did, place on a cookie sheet lightly greased and sprinkled with cornmeal.
Bake in a preheated 450-degree oven for 10 minutes. Then turn down the heat to 350 degrees and continue baking for 35 more minutes.
Remove the loaf to a rack and allow it to cool for at least 15 minutes before unmolding.
Update on Lucy
For those of you who’ve been waiting for news on Lucy, she had her first session of chemotherapy last week. The side effects were minimal, and the site of her amputation has almost healed, so all in all she’s doing pretty great.
I’ll leave you with a picture of Cannoli, my neighbor’s cat. Cannoli has sort of adopted our garden and loves rolling in the mulch. He’s even made little mulch angels in the ground! How cute is he?
And here also is a picture of my darling Freddie, diaper and all.