Chef Joeys Organic Multi Grain Bread Recipes

Steps:

• Soak grains in water overnight. Add flours, malt and 1 1/4 cups water. Let rest 10 to 20 minutes. Add sourdough levain and yeast. Handknead 15 to 18 minutes (or knead with machine for 12 to 14 minutes on slow speed.). Add salt in last 4 minutes of kneading. Let rise in greased bowl, covered with a damp towel for 3 hours at 78 degrees. Divide dough and form into different shapes. Bake in preheated 475 degree oven for 15 minutes, then lower heat to 425 degrees and bake for anther 40 minutes.

Steps:

• Mix the one cup plus the two tablespoons of wheat gluten, oat flour, salt and soy protein powder in a large bowl. You want to sift and combine the ingredients well. I put mine in the bowl of my stand mixer and used the whisk to sift them together.
• Heat the silk creamer to slightly warm and then add the warm water and egg, mixing well as you add the egg so it doesn't cook.
• Add the oil to the bottom of the bread machine. Then add into that your cream, water and egg mixture.
• Carefully add the flour mixture to it floats on the top of the liquid. I sprinkled some of it on top so it wouldn't go into the liquid, then I slowly spooned the rest on top.
• Sprinkle the yeast packet evenly on top of the flour mixture.
• Set according to your bread machine instructions. I have a Breadman and I used setting 7 which is a 59 minute cycle. It has only one rising and is perfect for this bread.
• Cool completely on a metal rack.
• Bon Appetit.

Steps:

• Mix together cereal and boiling water. Cover and set aside for 45 minutes. Add shortening and stir until shortening is melted.
• Add cereal mix to mixing bowl, add flour, gluten flour, salt, brown sugar and yeast.
• Add milk to measuring cup and add hot water.
• Add milk mixture to flour mixture, turn mixer on to stir until most of the flour is incorporated. Turn to speed 2 and knead, adding more water to make a slightly sticky dough. Knead at least 2 minutes.
• Turn dough into a large oil-greased bowl and cover with plastic. Let rise for about 1 hour or until double in size, maybe longer.
• Punch down. Grease 4-5 loaf pans (8x4") with shortening, set aside.
• Weight dough and divide by 4 and 5 so see which on is closer to 500 grams. Scale dough to even amounts. Shape into loaves and place into greased pans. Cover with plastic again and let rise for 1 hour or until double. The dough should rise to the top of the pan.
• Bake at 400 F for 15 minutes. Bread is done when it is golden and the bottom sounds hollow when tapped.
• Note: If you forget to add the shortening to the cereal mix, just melt it in the microwave and add after the milk.

Steps:

• Knead for 8 minutes. Let rise in the oven (turned off) with a pan of hot boiling water on the bottom for ~60-65 minutes. Portion it into two even loaves (I use a scale), shape them to fit a lightly oiled loaf pan. Boil some more water and replace the water in the oven and let the loaves rise for ~45 minutes, then bake at 375F for 30 minutes. If you want a lighter crust, wrap aluminum foil over the loaf pans after about 20 minutes of baking.
• Or of course, skip all that and use a bread machine (you might want to halve the recipe though).

Steps:

• Mix together the cereal and first amount of water in a saucepan and cook for about 10 minutes to soften the cereal.
• If you want you can set it aside to cool or mix together with cool water and ice cubes to cool it faster.
• Put all ingredients into a KitchenAid mixer. Mix together using the dough hook, once everything is mixed together knead for 2 minutes.
• Place dough in a greased bowl and let sit for 1 hour or until doubled in size. I have also rushed this recipe and let it sit for as little as 15 minutes.
• Punch down and divide into 4 equal pieces. I use a scale to ensure they are the same size. Shape dough and place into greased bread pans.
• Let rise for 1 hour or until double in size.
• Bake at 400 F for 15 minutes or until golden brown and the sound hollow when tapped on the bottom.
• Remove from pans and cool on wire racks.

Steps:

• Put all ingredients in the bread maker as listed.
• Select regular or rapid bread cycle.
• Enjoy.

Steps:

• Heat water, yogurt, and vegetable oil to boiling.
• Stir in oats, wheat germ and bran.
• Set aside until cooled to very warm (about 30 minutes).
• Meanwhile combine 1 cup flour, sugar, yeast, and salt.
• Stir in cooled bran mixture, 1 egg, and enough remaining flour to make soft dough.
• Knead until smooth, about 6-8 minutes.
• Cover let rest 10 minutes.
• Divide dough, place in will greased loaf pan.
• Cover and let double in size.
• Bake at 350°F until golden brown.