Laura's Busy Kitchen

The first time I baked a loaf of bread, I was in the fourth grade.  It was for a school science project and my mom spent all Sunday helping me make two loafs of bread.  One with yeast and one with out.  I won second place in my class science fair that year and was so proud of the little blue ribbon and certificate I received to mark my accomplishment, that I hung them on my bedroom door for years.  I think I was in junior high when the ribbon and certificate finally came down.  My little brother did the honors, one afternoon, in a fit of rage.  He was mad at me for something.  For what?  I do not know.  All I remember is finding my certificate and blue ribbon ripped to shreds outside my bedroom door.  I can only hope my daughter and son treat each other better then my brother and I did.

I hadn’t really given making a loaf of bread from scratch much thought since. The most I’d thought about making fresh baked bread was asking Santa for a bread machine last Christmas.  I must’ve been on the naughty list because I didn’t get one.  It wasn’t until recently, while perusing through some old Cooks Illustrated magazines, that I considered the idea of making bread again.  The March/April 2006 issue of Cooks Illustrated had a step-by-step recipe for multi-grain sandwich bread that peaked my interest.  The bread making process was just as time consuming as I remember; although, this recipe does save some time by using instant yeast.  The taste and texture of this bread more than makes up for the time it takes to make though.  I must also point out, that there is an almost Zen quality to the feeling of kneading and shaping dough that I throughly enjoyed.  It was as if all the stress I’d been harboring melted away as I continued to work with the dough in a methodical way until the ball reached its desired consistency.

The taste and texture of the final loaf of bread far exceeded my expectations, which made this whole bread making experience even more worth it!  This bread tastes, not just like store-bought bread, but more like exactly like fresh baked artesian bread from a local bakery.  I may not always have time to make a fresh loaf of multi-grain sandwich bread, but when I do, I know this recipe won’t let me down.

Note:  The original recipe calls for Bob’s Red Mill or Arrowhead Mills 7 Grain Hot Cereal.  I looked high and low for the 7 grain with no luck.  I used the 10 grain hot cereal, instead, with great results.  I also wanted a slightly less seedy bread and reduced the 3/4 cup sunflower seeds to 1/4 cup.   These adjustments are reflected in the recipe below.

Multi-grain Sandwich Bread
Printable Version

Makes 2 9×5 inch loaves

Ingredients:
6 1/4 ounces (1 1/4 cups) 10-grain hot cereal mix
20 ounces (2 1/2 cups) boiling water
15 ounces (3 cups) unbleached all-purpose four, plus extra for dusting work surface
7 1/2 ounces (1 1/2 cups) whole wheat flour
4 tablespoons honey
4 tablespoons unsalted butter, melted and cooled slightly
2 1/2 teaspoons instant yeast
1 tablespoon table salt
1/4 cup unsalted sunflower seeds
1/2 cup old-fashioned rolled oats

Directions:
In bowl of standing mixer, place cereal mix and pour boiling water over cereal; let stand, stirring occasionally, for one hour.  Meanwhile, in medium bowl, whisk flours.

Once cereal mixture has cooled, add honey, butter, and yeast; stir to combine.  Attach bowl to mixer and fit with dough hook.  Run mixer on low speed and add flours 1/2 cup at a time.  Knead until dough forms a ball, 1 1/2 to 2 minutes.  Cover dough with plastic and let dough rest for 20 minutes.

Add salt and knead on medium-low speed until dough clears sides of bowl, 3 to 4 minutes (add 2 to 3 tablespoons more all-purpose flour and continue mixing if dough doesn’t clear sides).  Once dough clears sides, continue kneading for 5 more minutes.  Add seeds and knead for 15 seconds.  Transfer dough to floured work surface and knead by hand to disperse seeds evenly and dough forms taut ball.  Place dough into large greased bowl with 4-quart capacity.  Cover with plastic wrap and allow to rise until doubled, 45 to 60 minutes.

Spray two 9×5 inch pans with nonstick cooking spray.  Transfer dough to lightly floured work surface and form into 12×9 inch rectangle; cut dough in half crosswise.  Roll each dough piece into a log by starting at farthest end and keeping roll taut by tucking it under itself as you go.  Seal each loaf by pinching seam gently with thumb and forefinger.  Spray loaves lightly with nonstick cooking spray.  Roll each dough log in oats to evenly coat.  Place loaf seam-side down in greased loaf pan.  Press dough gently into corners.  Cover pans lightly with plastic wrap and let rise until amost doubled in size, 30 to 40 miutes.  Dough should barely spring back when poked with knuckle.

Meanwhile, adjust oven rack to middle position and heat oven to 375°.  Bake loaves until internal temperature is 200° on instant-read thermometer, 35 to 40 minutes. Remove loaves from pans and cool on wire rack, about 3 hours, before slicing.

Once completely cooled, wrap loaves tightly with plastic wrap and store for up to 3 days.  For longer storage, add a layer of foil to loaves and store in freezer for up to one month.

Source: Adapted from March/April 2006 issue of Cooks Illustrated

Nutritional Information:*
per serving (1 3/4-inch slice) :  135 calories; 24 grams carbohydrates; 3 grams fat; 4 grams protein; 2 grams fiber

*These calculations are for educational purposes only and can vary according to a particular brands product formulation.  Check labels for more information and follow the advice of your healthcare provider.