Most multi-grain breads are dry, make horrid sandwiches, and is all-around fairly tasteless.
This is the best I’ve come across so far.
This comes from Cooks, and has a very important technique of letting the early dough mixture rest before kneading, and then not doing that very long or hard.
It’s a bit more time-consuming, but I think the results are well worth it. As always with breads, freeze one and enjoy the other, since it makes two loaves.
- 1 1/4 c hot multi-grain cereal mix
- 2 1/2 c boiling water
- 1/4 c honey
- 1/4 c melted butter
- 2 1/2 tsp yeast
- 7 /12 oz whole wheat flour (about 1 cup)
- 15 oz all-purpose flour (about 2 cups)
- 1 TBSP salt
- 3/4 c pumpkin seeds
- 3/4 c oatmeal (give or take)
- Pour the boiling water over the cereal and mix and let stand until temperature comes down to 100°. This is important, otherwise you will kill your yeast when you add it.
- Add everything up through the flours. Mix just until combined, then turn off mixer and let stand covered for 20 minutes. (I don’t recommend hand mixing. These doughs are awfully dense)
- Add the salt. (Again, be sure to wait for the salt until the gluten has had time to form). Knead on medium for 3-4 minutes, check for consistency. (Dough should be well pulled from the sides, and the walls of the bowl “clean”. There should be no “pooling” of dough at the bottom.) Then knead for 5 minutes.
- Add the pumpkin seeds and mix just until blended.
- Turn into a greased bowl, cover and place in a warm place until doubled.
- Remove to a board and cut in half, forming the loaves. Spray with oil and roll in the oatmeal and place in greased loaf pans. Let rise until doubled.
- Bake in a preheated 375° oven for 35-40 minutes or to an internal temperature of 200°.
- Place on a wire rack for a few minutes and then turn out to finish cooling on the rack alone.