Multigrain Bread Recipe

Submitted by RecipeTips.com

Although it takes about 3 hours to produce home made bread (and much of this is rising time), it is not difficult--and the results are well worth the time spent. Makes one large or two small loaves.

Multigrain Bread Recipe (+)

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Ingredients

Directions

-		1 cup water
-		1 tablespoon or 1 packet dry yeast
-		1 cup white bread flour, more as needed
-		1 cup whole wheat flour
-		1/2 cup cornmeal
-		1/2 cup rolled oats (oatmeal)
-		1 teaspoon salt
-		2 tablespoons honey
-		3 tablespoons vegetable oil

Serving Description: makes 2 loaves

Container: baking sheet

Prep Time: 2 hours

Cook Time: 45 minutes

Dissolve yeast in one cup of warm water. Let sit until proofed (foamy), about 10 minutes.
Add dry ingredients to the workbowl of food processor. Pulse a few times to blend.
Add honey and oil to proofed yeast. Pour into food processor and pulse with dry ingredients until dough makes a rough ball. Dough should be somewhat sticky. If it seems dry, add a tablespoon of water and pulse briefly.
Scrape dough out onto a lightly floured work surface and knead a few times, adding flour 1 tablespoon at a time if dough is too sticky to work with.
For the first rising: Put dough in greased bowl twice as big as dough ball (to accomodate risen dough), cover with a damp cloth, and let rise in a warm draft-free place until about doubled in size, about 1 hour. (To make a suitable place, microwave 1 glass of water 2 minutes on high and put the dough in the microwave with the heated water.)
For the second rising: When dough has about doubled, deflate it by pushing with your fist, fold it over on itself a few times, and allow to rise again for about 1/2 hour.
To shape loaves: Return dough to work surface and flatten with hands or rolling pin to remove any air bubbles. For a large loaf, shape the dough into an oblong. To make small loaves, divide dough in half and shape each half into a round or oblong loaf. On a baking sheet, sprinkle areas of cornmeal somewhat larger than the loaves. Center the loaves on the cornmeal areas, cover loosely with damp cloth, and let rise until about double. Preheat oven to 375Â° F.
Using a very sharp knife, razor etc., carefully (so loaf doesn't deflate and collapse) slash loaf tops with parallel or criss-cross lines. (This allows expansion as the bread bakes. You can skip this step; the bread will still bake just fine, but there may be irregular bulges in the crust.)
Bake in preheated oven until loaves sound hollow when tapped on the bottom, about 40 minutes. Cool on a rack before slicing.