Multigrain Bread - Deane Recipe

Looking for an easy MultiGrain Bread - Deane recipe? Learn how to make MultiGrain Bread - Deane using healthy ingredients.


Submitted by margoport

Makes 40 servings



Makes two 9 by 5-inch loaves. Published March 1, 2006. Don't confuse 7-grain hot cereal mix with boxed, cold breakfast cereals that may also be labeled "7-grain." Our favorite brands of 7-grain mix are Bob's Red Mill and Arrowhead Mills. Leftover bread can be wrapped in a double layer of plastic wrap and stored at room temperature for 3 days; wrap with an additional layer of aluminum foil and the bread can be frozen for up to one month.

Recipe Ingredients for MultiGrain Bread - Deane

6 1/4 ounces Seven Grain Hot Cereal
20 ounces boiling water (2 1/2 cups)
15 ounces unbleached all-purpose flour (3 cups), plus extra for dusting work surface
7 1/2 ounces whole wheat flour (1 1/2 cups)
4 tablespoons honey
4 tablespoons unsalted butter , melted and cooled slightly
2 1/2 teaspoons instant yeast
1 tablespoon table salt
3/4 cup pumpkin seeds or sunflower seeds, (unsalted)
1/2 cup old-fashioned rolled oats or quick oats

Recipe Directions for MultiGrain Bread - Deane

  1. 1. Place cereal mix in bowl of standing mixer and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour. Whisk flours in medium bowl.

  2. 2. Once grain mixture has cooled, add honey, melted butter, and yeast and stir to combine. Attach bowl to standing mixer fitted with dough hook. With mixer running on low speed, add flours, 1/2 cup at a time, and knead until dough forms ball, 1 1/2 to 2 minutes; cover bowl with plastic and let dough rest 20 minutes. Add salt and knead on medium-low speed until dough clears sides of bowl, 3 to 4 minutes (if it does not clear sides, add 2 to 3 tablespoons additional

  3. all-purpose flour and continue mixing); continue to knead dough for 5 more minutes. Add seeds and knead for another 15 seconds. Transfer dough to floured work surface and knead by hand until seeds are dispersed evenly and dough forms smooth, taut ball. Place dough into greased container with 4-quart capacity; cover with plastic wrap and allow to rise until doubled, 45 to 60 minutes.

  4. 3. Adjust oven rack to middle position; heat oven to 375 degrees. Spray two 9 by 5-inch loaf pans with nonstick cooking spray. Transfer dough to lightly floured work surface and pat into 12 by 9-inch rectangle; cut dough in half crosswise with knife or bench scraper. Follow illustrations 1 through 3 below to shape loaves and coat with oats; cover lightly with plastic wrap and let rise until almost doubled in size, 30 to 40 minutes. (Dough should barely spring back when poked with knuckle.) Bake until internal temperature registers 200 degrees on instant-read thermometer, 35 to 40 minutes. Remove loaves from pans and cool on wire rack before slicing, about 3 hours.

Categories

Breads

Nutrition Facts
Serving Size 42.4g
Amount Per Serving
Calories
107
Calories from Fat
24
% Daily Value*
Total Fat
2.7g
4%
Saturated Fat
1.0g
5%
Trans Fat
0.0g
Cholesterol
3mg
1%
Sodium
184mg
8%
Potassium
78mg
2%
Total Carbohydrates
18.0g
6%
Dietary Fiber
1.3g
5%
Sugars
1.8g
Protein
3.4g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Low in cholesterol
  • High in thiamin
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