Multigrain Sandwich Bread.... I never thought I would make a healthy sandwich bread that tasted soooo goood! I mean healthy doesn't always taste so good, right?:) We love this bread...it is so much better than the Milton's Multigrain. Ok, maybe its because it is homemade and just as delicious! It has a hint of sweetness from the honey. But I highly recommend this bread!
When I looked at the recipe, I noticed that it used 1 whole cup of whole grain hot cereal. The actual recipe calls for 7 grain hot cereal. Since I couldn't find the 7 grain, I ended up using a 10 grain hot cereal... what was available at my local whole foods store. I was intrigued to see how the cereal mix would play out. Never tried it before in a bread recipe.
Now, I have come to LOVE baking bread and it was the perfect excuse to make a loaf. Except, I didn't want to make just one loaf...too much work for only one loaf, so I did 2 instead. I was so thrilled with the results...so glad I made 2 loaves! It isn't 100 % whole wheat, but it does have plenty of whole grains to make it healthy and delicious. The added sunflower seeds give it a nice nutty flavor and the honey, a nice tinge of sweetness.
I loved the fact that the bread didn't taste dry or "wheaty" or crumble as is usually the case with 100% whole wheat. Actually, the bread was quite moist and delicious. It sliced beautifully, it far exceeded what I expected and I can't stop talking about it. It is that good! I, for sure, will be making this again. Hope you enjoy...
You will need:~adapted from America's Test Kitchen Baking Cookbook~
1 cup 7 grain hot cereal (I used 10 grain)
2 cups boiling water
3 TBS unsalted butter, melted and cooled, plus extra for brushing
3 TBS honey
2 1/2- 3 cups all purpose flour
1 cup whole wheat flour
1 envelope(2 1/4 tsps) instant yeast (or rapid rise)
1 1/2 tsps salt
1/2 cup unsalted pumpkin or sunflower seeds
1/4 cup old fashioned rolled oats
Directions:
1. In a medium bowl, add boiling water to the hot cereal and stir to mix. 
2. Stir every so often until it resembles a porridge and is just warm(110 deg). 
It will be anywhere from 10-20 minutes depending how cool/warm your house is.
3. Stir in melted butter and honey.
3. Stir in melted butter and honey.
4. Combine 2 1/2 cups of the all purpose flour,whole wheat flour, yeast and salt in your mixer bowl. Use the dough hook.
5. On low speed, add the cereal mixture and mix about 2 minutes.
6. Increase the speed to med-low and knead the dough until it is smooth and elastic. Should be about 8 minutes. If after 4 minutes, the dough is still sticking to the sides of the mixer bowl, add 2 TBS of flour at a time up to 4 TBS. You want the dough to clear the sides of the bowl and stick only on the bottom. I noticed I needed to add 2 more TBS for one of my loaves and another 4 TBS for the other loaf.
7. Add the seeds at the last minute or so of the kneading process.
5. On low speed, add the cereal mixture and mix about 2 minutes.
6. Increase the speed to med-low and knead the dough until it is smooth and elastic. Should be about 8 minutes. If after 4 minutes, the dough is still sticking to the sides of the mixer bowl, add 2 TBS of flour at a time up to 4 TBS. You want the dough to clear the sides of the bowl and stick only on the bottom. I noticed I needed to add 2 more TBS for one of my loaves and another 4 TBS for the other loaf.
7. Add the seeds at the last minute or so of the kneading process.
8. Turn the dough on a lightly floured board and knead by hand to form a smooth ball.
9. Place the dough in a large oiled bowl and cover with a greased plastic.
9. Place the dough in a large oiled bowl and cover with a greased plastic.
10. Let rise in a warm place. I always like to turn on the oven for about a minute to make a cozy warm environment for the dough to rise in.
11. Let rise till doubled in size about 1 -1/2 hours.
12. Grease a 9x5 loaf pan. I always like to add a piece of parchment paper on the bottom so I am guaranteed that the loaf does not stick.
13. Turn the dough onto a lightly floured counter top and press into a 9 inch square.
11. Let rise till doubled in size about 1 -1/2 hours.
12. Grease a 9x5 loaf pan. I always like to add a piece of parchment paper on the bottom so I am guaranteed that the loaf does not stick.
13. Turn the dough onto a lightly floured counter top and press into a 9 inch square.
14. Roll the dough into a cylinder shape and pinch the seam so that it stays closed. 
15. Place the loaf in the prepared pan with the seam side down.
16. Brush lightly with some olive oil.
17. Cover loosely with plastic wrap.
18. Let rise in warm environment until doubled in size about 45-75 minutes. Mine took about 45 minutes. 19. Adjust the oven rack to the lower-middle position. Heat the oven to 350 degrees F.
20. Brush the loaf lightly with melted butter and sprinkle with oats... I noticed this step is iffy. The oats don't necessarily want to stay on top, so I skip the oats now. Spray lightly with water.
18. Let rise in warm environment until doubled in size about 45-75 minutes. Mine took about 45 minutes. 19. Adjust the oven rack to the lower-middle position. Heat the oven to 350 degrees F.
20. Brush the loaf lightly with melted butter and sprinkle with oats... I noticed this step is iffy. The oats don't necessarily want to stay on top, so I skip the oats now. Spray lightly with water.
21. Bake until golden 40 -50 minutes or until an instant thermometer reads 200 degs.
22. Cool the loaf in the pan for 15 minutes. Take out and cool for 2 hrs. As with all breads I freeze mine so that they won't dry out. You can definitely slice the bread and freeze the slices.
22. Cool the loaf in the pan for 15 minutes. Take out and cool for 2 hrs. As with all breads I freeze mine so that they won't dry out. You can definitely slice the bread and freeze the slices.
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