Teton Valley Multi Grain Bread Recipe


This is a great bread!  It has about 30% whole grain blend but is light enough in both texture and color that picky kids will eat it.   For those of us that like a little substance to our bread, this fits the bill.  Rolled whole grains make bread chewy and moist.  We think your family will be delighted with this bread.

Use this as a base recipe for other breads using rolled whole grains.  You might try the following combinations, adjusting the flour to make a soft, almost sticky dough of the right consistency.

  • Instead of two cups grain blend, use four.  Reduce the flour by about two cups.
  • Instead of white bread flour, substitute half white and half stone ground whole wheat.
  • Instead of white bread flour, use 100% stone ground whole wheat.
  • Add 3/4 or one cup shelled sunflower seeds.  The blend has sunflower seeds in it but at this concentration, it is not many.  The seeds will absorb a bit of the moisture so be prepared to reduce the flour slightly.
  • Add 1 1/2 cups raisins and 2 teaspoons good quality cinnamon.  Double the honey.

This recipe makes two very nice loaves in 5 x 9-inch bread pans.  The loaves weigh about 1 3/4 pounds each.

We have not tested this recipe in a bread machine.  If you wish to use your bread machine, cut the recipe in half and use the dough setting.

Ingredients

2 1/3 cups water at 105 degrees
2 cups Mountain Harvest Grain Blend
1 7-gram packet of instant yeast, SAF or equal
3 tablespoons honey
1/2 cup Baker’s Dry Milk
5 cups high protein bread flour, more or less
2 tablespoons butter, softened
1 teaspoon salt
1 teaspoon Professional Bread Dough Conditioner

Directions

Prepare two bread pans by greasing the inside of the pans including the rims.

  1. Combine the grain blend, the water, and the yeast in the bowl of your stand-type mixer. Add the honey and the dry milk.  Add about half of the flour and combine with the dough hook until the dough starts to come together.  Add the butter and salt.  Add more flour in several additions, beating after each, until a soft dough ball has formed.  You should use about five cups of flour.  Beat with the dough hook for four minutes at medium speed or until the gluten is developed.  The dough should be soft (but not too sticky to handle), smooth, and elastic. Water absorption may vary depending on environmental conditions and the flour you use.
  2. Place the dough in a large greased bowl and turn once to oil all sides.  Cover the bowl with plastic and let the dough rise until doubled, about one hour.
  3. Turn the dough onto a lightly greased work area. Deflate the dough by gently folding and pressing most of the air from the dough.
  4. Divide the dough in two with a knife. Using your hands, form a cylinder by pulling the dough around the center and tucking the seams together on the bottom, thus gently stretching the surface of the dough.  Pinch the seams together to keep them from opening as the loaf expands.  Place seam side down in a prepared pan and repeat with the second loaf.
  5. Cover lightly with greased plastic wrap or place the loaves in a large food-grade plastic bag and set aside to rise until doubled, about one hour.  Rise times will vary with conditions, especially temperature–yeast is very sensitive to temperature.
  6. While the bread is still rising, preheat the oven to 350 degrees.
  7. When the bread has risen, place the loaves on the center rack of the oven and leave as much room for the air to circulate around the loaves as possible. Bake for 35 to 40 minutes or until the bread is done and well-browned.  If you have a probe-type thermometer, the internal temperature should reach 190 degrees.  Once baked, immediately remove the loaves from the pans and cool them on a wire rack.
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