Basic Multigrain Bread Recipes

Steps:

• Soak 1/3 cup bulgur in 1/2 cup warm water for 20 minutes; set aside. Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 1/2 cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth. Mix in soaked bulgur, 1/2 cup rolled oats, 1/4 cup flaxseeds, and 1/4 cup raw sunflower seeds. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
• Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
• Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.
• Shape 1 dough half into an 8 1/2-inch-long rectangle (about 1/2 inch thick). Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush tops of loaves with egg wash (beaten egg white mixed with water), not butter, and sprinkle with oats and sunflower seeds. Dab tops with egg wash to help adhere. Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.

Steps:

• In a small bowl or liquid measuring cup, sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes.
• Transfer to the bowl of a mixer fitted with the dough hook. Add butter and remaining 1 3/4 cups plus 2 tablespoons water and 3 tablespoons honey. Whisk together all-purpose, whole-wheat, and rye flours with salt; add 3 cups to yeast mixture. Mix on low speed until smooth. Add remaining 3 1/4 cups flour mixture, 1 cup at a time. Add wheat berries, bulgur, 1/2 cup oats, 1/2 cup flaxseed, and 1/3 cup sunflower seeds; mix on low to combine. Continue mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball.
• Butter a large bowl. Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
• Let dough stand in a warm place until it doubled in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough and divide in half.
• Working with one piece of dough at a time, shape into a 7-by-7-inch square. Fold dough into thirds; press seam to adhere and pinch ends to seal. Place seam side down in loaf pan. Repeat process with remaining piece of dough.
• In a small bowl, mix egg white with 1 teaspoon water and brush mixture over tops of loaves; sprinkle with remaining 2 tablespoons rolled oats, remaining 1 tablespoon flaxseeds, and remaining 2 tablespoons sunflower seeds.
• Spray two pieces of plastic wrap with nonstick cooking spray; drape loaves with prepared plastic wrap and let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour.
• Preheat oven to 450 degrees for conventional, 425 degrees for convection. Reduce oven temperature to 400 degrees (conventional) or 375 degrees (convection).
• Uncover loaves and transfer to oven. Bake, rotating pans after 20 minutes, until tops are golden brown and internal temperature reaches 205 degrees on an instant-read thermometer, about 45 minutes total. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.

Steps:

• Combine honey, yeast and a few tablespoons of the warm water. Allow to stand until foamy.
• Combine flour and salt.
• Add warm water and yeast/honey mixture to the flour and salt. Stir until combined. The dough will be sticky, but should not be wet. Add additional water, if needed.
• Place in bread pan and let stand, covered, in a warm place for about 40 minutes.
• Bake at 200°C/400°F for 40-50 minutes (50 minutes for a dark, crispy crust).

Steps:

• Combine cereal and boiling water in a microwavable bowl, set aside for 10 minutes.
• Stir honey and oil into the cereal; heat until hot (about 125-130°F or 50-55°C).
• In a separate large bowl, mix 1 cup whole wheat flour with the all purpose flour, oat bran, yeast, sugar and salt.
• Beat in hot cereal mixture and egg.
• Using electric mixer beat for 2 minutes at high speed.
• Stir in enough remaining whole wheat flour to make a stiff batter.
• With floured hands, pat dough in a 9x5 sprayed or lightly greased loaf pan.
• Cover lightly with plastic wrap or a clean kitchen towel; let rise until doubled, 40-60 minutes.
• Remove wrap, bake at 375°F 35-40 minutes or until bottom sounds hollow when tapped.
• Remove from pan, cool on a rack.