Multigrain Bread Cooks Illustrated Recipes

Steps:

• put the cereal in a large bowl and pour your boiling water over it, stirring occasionally, let it sit for about 1 hour or no more that 100 degrees. (use your instant read thermometer of course)
• Once it has cooled, you can put the melted and cooled butter and honey or brown sugar in it. I usually put the honey in the melted butter to help cool off the butter. But as the yeast is not in it yet, it is not as important. High heat like that would kill the little yeasties. Anyway, stir the butter and honey into the grain porridge stuff.
• In another bowl, mix the flours together. If you are using a mixer, in which case you would be wanting to do step one in that particular bowl, start adding the flour about 1/2 cup at a time and knead until dough forms a ball (1 1/2-2 minutes). Cover and let rest 20 minutes while you answer your emails or wash up the dishes.
• Now you add the salt. (thought they forgot this ingredient, huh? salt is a yeast inhibitor and I guess they wanted to give the dough a chance to rise without it. DO NOT leave out this ingredient, or you will be sorry. This is the voice of experience here). Knead the salt into the dough for 3-4 minutes. If using mixer and dough is not leaving side of the bowl and looks too sticky, add a little more flour, 2-3 tbsp at a time and continue mixing. Add the nuts at this time, if you have them and knead for a few more seconds. Transfer to a floured work surface to continue kneading by hand, dispersing the seeds throughout the dough and the dough forms a smooth, taut ball.
• Cover the dough in the bowl with plastic wrap. I usually spray the dough with an oil spray first, then cover with plastic or a plate over the bowl. Let it rise about 45-60 minutes, until about double in size.
• Now spray 2 -9 x 5 loaf pans with nonstick cooking spray. Transfer the dough to the floured board you used earlier and pat into a 12 X 9 rectangle. Cut dough in half crosswise with knife or bench scraper. Roll tautly into a loaf.
• I like to brush the loaves with egg whites before I roll them in the oats. Brush the tops of the loaves with an egg white whipped with a pinch of salt. Then put the oats in a plate and roll the dough top in the oats. (today I used oat bran just because) Place them into the loaf pans, turn the oven on to 375 to pre heat, cover the loaves again with plastic wrap.Let them rise 30-40 minutes. Pop into the oven at this point and bake for 35-40 minutes.
• They should read about 190-200 degrees on your instant read thermometer.Run a knife around the edges of the loaf and tip them out of the pans, putting them on a rack to cool. Let them cool before slicing or it will mush up when you cut.

Steps:

• Follow directions in videos.
• Baking Instructions: For both these recipes, preheat your oven with Dutch oven or Cloche inside to 500 degrees. Reduce temperature to 425 when the bread dough goes in and bake covered for 30 minutes. Then remove cover and bake an additional 15 minutes or until the internal bread temperature reaches about 200 degrees.

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.

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 bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).