Multigrain Bread: BBA Challenge

Today we made the 20th bread in the Bread Baker's Apprentice Challenge: Multigrain Bread Extraordinare. This bread definitely lives up to its name. It's a delicious and healthy bread. It tastes great toasted or with just butter. I haven't tried it with PB&J yet, but I'm sure it will taste yummy! It tastes particularly good with citrus marmalade.

This multigrain formula utilizes a soaker that is prepared the night before you plan to make the bread. I used a soaker of polenta, rolled oats, and wheat bran. The formula provides other options for the soaker but these are the ingredients I had readily available so that is what I used. When I make this bread again, I think I'll substitute quinoa or millet for the polenta and possibly buckwheat for the rolled oats. It might be awhile though - we've got 23 more breads to go... Oh dear! So many breads, so little time...

Back to the soaker... It only takes a few minutes to prepare the soaker, then you just leave it on the counter to, well soak. I prepared the soaker before bed, then left it on the counter all night until I was ready to bake the next evening after work. I made the bread in one evening. It's a very easy dough to work with!

 

This is a delicious bread that’s easy to make.  It works well for sandwiches and makes a wonderful toast with butter or jam.  I’ll definitely make this one again.

 

This bread has been YeastSpotted in the weekly bread roundup hosted by Susan of Wild Yeast.

 

Happy baking!

Cathy

Light Wheat Bread: BBA Challenge

It's Day 18 of the Bread Baker's Apprentice Challenge and we're finally making a bread that includes some whole wheat flour. It's a Light Wheat Bread so it only includes about 33% whole wheat flour, but the combination of bread flour and whole wheat flour should make a fluffy loaf that is great for sandwiches and toasting. Mmmm...I can't wait!

 

I've enjoyed making most of the breads in the challenge so far but I'm excited about this bread because I like to make healthy breads - well relatively healthy in this case. It seems that a lot of you feel the same way since the whole grains section is the most frequently visited section of my site.

 

I'm also excited about this bread because it will go well with the jams I've been making. It just so happens that it's my dad's birthday this week and we're celebrating his birthday tomorrow (Friday) night. I wanted to make him some bread to go with the jam I'm giving him. This formula only makes one loaf so I decided to make two batches. I'm giving one loaf to my dad for his birthday along with some homemade Strawberry Jam - his favorite. I'm keeping the other loaf to enjoy myself. Well, I'll share some with my taste tester, maybe...

 

 

If you're looking for 100% whole wheat bread, check out these whole grain bread recipes.

 

We'll be making a Multigrain Bread in the next couple of weeks and we'll also be making a 100% whole wheat version in the BBA Challenge in the coming weeks so stay tuned. More to come...

 

I used home milled whole wheat flour for this recipe. If you enjoy milling your own grains, check out our Home Milling section for resources and tips for milling your own grains.

 

 

This is an easy bread to make so let's get started.

 

Light Wheat Bread

Makes: 1 medium loaf

From: Peter Reinhardt's Bread Baker's Apprentice

 

Ingredients:

• 2 1/2 cups unbleached bread flour
• 1 1/2 cups whole wheat flour
• 1 1/2 tablespoons granulated sugar or honey
• 1 1/2 teaspoons salt
• 3 tablespoons powdered milk
• 1 1/2 teaspoons instant yeast
• 2 tablespoons shortening or unsalted butter, at room temperature
• 1 1/4 cups water, at room temperature

Directions:

Stir together the dry ingredients in a bowl or the bowl of your electric mixer. Add the shortening, honey, and water.  Mix on low speed until the ingredients form a ball. The dough should feel soft and supple.

 

 

 

 

Transfer the dough to a counter sprinkled with flour and begin kneading or mixing using the dough hook. Add more flour if necessary to make a dough that is tacky but not sticky. This should take about 10 minutes by hand or 6 minutes by machine. I started out mixing with the mixer but decided to knead it some by hand as well.

 

 

 

Transfer the dough to a lightly oiled large bowl and roll it around to coat it with oil. Cover the bowl with plastic wrap and let the dough ferment at room temperature for 1 1/2 to 2 hours, or until the dough doubles in size.

 

 

 

 

Remove the dough from the bowl and press it by hand into a rectangle about 3/4 inch thick, 6 inches wide and 8 to 10 inches long.

 

 

 

 

Form it into a loaf by rolling the dough up and pinching the seams with the side of your hand. You can also refer to the detailed instructions in the post on Anadama Bread.

 

 

 

Place the loaf in a lightly oiled 8 1/2 by 4 1/2-inch bread pan. Mist the top with spray oil and loosely cover with plastic wrap.

 

 

 

 

 

Let the loaf proof at room temperature for about 90 minutes, or until the dough crests above the lip of the pan.

 

 

 

Preheat the oven to 350 degrees F. and place the oven rack on the middle shelf. Place the loaf pan on a sheet pan and bake for 30 minutes. Rotate the pan 180 degrees to make sure it bakes evenly. Continue baking for 15 to 30 minutes depending on the oven. The finished loaf should be golden brown on the top and the sides, and sound hollow when thumped on the bottom.

 

 

 

 

Once the bread is finished baking, remove it immediately from the loaf pan and cool it on a wire rack for at least 1 hour before slicing or serving.

 

 

 

 

This bread was so easy I decided to make another loaf. I made both loaves the same night. Now that's what I call easy!

 

 

 

 

I had a peanut butter and homemade peach jam sandwich using this bread. It was delicious!

 

Store the bread in a plastic bag on the counter. It will keep for several days. Or, you can freeze it in an airtight freezer bag for a few months.

 

 

 

 

Thanks for joining us this week in the Bread Baker's Apprentice Challenge. See you next time...

Happy Baking!
Cathy

Sprouted Wheat Bread

This delicious sprouted wheat bread is made with wheat berries that you sprout a few days ahead of the day you plan to make the bread.  The sprouted wheat provides a crunchy and sweet flavor to the loaf and the dry milk powder provides enrichment as well as additional flavor to the bread. The result is a creamy-colored loaf with a tender crumb and golden crust. It’s wonderful! Just wonderful.  This is one of my favorite breads. 

 

According to Beth Hensperger, author of The Pleasure of Whole-Grain Breads,

"Breads with sprouted grains have been tremendously popular with bakers for decades. The wheat berries add texture and nutrition to this light whole-wheat and honey bread. Sprouting the grains takes a few days, but is a simple process."

Sprouted Wheat Bread

Recipe: The Pleasure of Whole-Grain Breads by Beth Hensperger

Makes: 3 loaves

 

 

 

First step: Sprout the wheat berries 

Makes: 2 cups

Ingredients:

• 1/2 cup raw wheat berries

Directions:

Place the wheat berries in a bowl and add tepid water to cover by 1 inch. Let stand at room temperature for 6 to 8 hours. Drain the wheat berries and rinse with fresh water.




Divide between two 1-quart jars. Cover with cheesecloth and secure with a rubber band.



Place the jars on their sides in a warm, dark place. Twice a day, rinse and drain the wheat berries with tepid water poured through the cheesecloth.  After 2 to 3 days, the wheat berries will sprout.




Refrigerate in a plastic bag for up to 3 days.





Grind in a food processor fitted with the metal blade. (I used my blender to grind the sprouted wheat berries) Do not over process; the berries should be chunky.

Next Step: Make the Bread

Sprouted Wheat Bread Recipe
Makes: three 8-by-4-inch loaves



Ingredients:

• 1/2 cup warm water (105° to 115°)
• 1 1/2 tablespoons (1 1/2 packages) active dry yeast
• Pinch of sugar
• Pinch of ginger
• 2 cups whole wheat flour (I'm using freshly milled red spring wheat)
• 1 cup nonfat dry milk powder
• 1 tablespoon salt
• 1 1/2 cups warm water (105° to 115°)
• 1/4 cup honey
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 2 cups sprouted wheat berries, chopped
• 4 1/2 to 5 cups bread flour
• Wheat germ, for sprinkling
• Melted butter, for brushing

Directions:

Pour the 1/2 cup warm water into a small bowl. Sprinkle the yeast, sugar, and ginger over the water. Stir to dissolve and let stand until foamy, about 10 minutes.

In a large bowl using a whisk or in the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the whole wheat flour, milk powder, and salt. Add the warm water, honey, and 4 tablespoons butter. Beat for 1 minute. Add the yeast mixture and beat 1 minute longer. Add all the wheat berries.

Then add the bread flour, 1/2 cup at a time, beating on low speed until a soft dough that just clears the sides of the bowl forms, switching to a wooden spoon when necessary if making by hand.

Turn the dough out onto a lightly floured work surface and knead until soft and spongy, 1 to 2 minutes for a machine-mixed dough and 3 to 4 minutes for a hand-mixed dough, dusting with flour only 1 tablespoon at a time, just enough as needed to prevent sticking. Place in a lightly greased deep container, turn once to coat the top, and cover with plastic wrap.

Let rise at room temperature until doubled in bulk, 1 1/2 to 2 hours.




Grease three 8-by-4-inch loaf pans and sprinkle the bottom and sides with wheat germ. Turn the dough out onto the work surface and divide into 3 equal portions.

Pat each portion into a rectangle and roll into a loaf shape. Place, seam side down, into the prepared pans.  Cover loosely with plastic wrap and let rise until level with the rim of the pans, about 1 hour.




About 20 minutes before baking, preheat the over to 350°F and position a rack in the center of the oven. Bake for 45 to 50 minutes, or until crusty and golden.  Brush the tops with melted butter.





Remove from the pans to cool on a rack.

 

I asked my youngest son to taste this bread. He said "It tastes like oatmeal bread". That's a good thing. Both of my sons love oatmeal bread. It's one of the first breads I ever made in my bread machine and it's still one of their favorites. I think we may have a keeper. I know I like it!


If you like this recipe, you might also enjoy:

 

Sprouted Wheat Bread with sprouts and no flour - This method for making sprouted wheat bread with no flour produces a light loaf that doesn't look or taste like a brick.

 

 

Happy Baking!
--Cathy

Whole Wheat Walnut Bread

These 100% whole wheat loaves are moist, open-textured, and rich with nuts. This bread goes well with any meal or occasion but is especially good for breakfast or brunch.

The recipe for this walnut wheat bread is from Bernard Clayton's New Complete Book of Breads. This cookbook is becoming one of my favorites. I love the way Mr. Clayton writes and the descriptions he provides for the breads and the people behind the recipes. The book is very easy to use and is filled with wonderful bread recipes.

I'm using freshly milled whole wheat flour from hard red spring wheat to make these loaves. They should taste a little sweeter than store-bought whole wheat bread.

Walnut Wheat Bread Recipe
Makes: 2 loaves (8 1/2" x 4 1/2")
Source: Bernard Clayton's New Complete Book of Breads.

Ingredients:

• 5 to 6 cups whole-wheat flour; approximately
• (I used about 5 1/2 cups of freshly milled whole wheat flour from hard red spring wheat)
• 2 packages dry yeast
• 2 teaspoons salt
• 1/2 cup nonfat dry milk
• 2 1/4 cups hot water (120° - 130°)
• 1/4 cup honey
• 2 tablespoons butter, room temperature
• 1 cup coarsely chopped English walnuts

 

Directions:

Grease 2 medium loaf pans. In a large mixing bowl measure 3 cups whole-wheat flour, the yeast, salt, and dry milk.  Stir to blend.  Pour in the hot water and add the honey and butter.

Stir the thick batter like dough vigorously 75 strokes with a wooden spoon or under a mixer flat beater.  Add 1 cup whole-wheat flour, working it into the batter with a spoon or the beater. Add the balance of the flour, 1/4 cup at a time, until the batter forms a moist and sticky mass. (More flour will be added momentarily.)

Let the dough rest for 4 or 5 minutes to allow the wheat particles to absorb their full quota of moisture. Replace the flat beater with a dough hook. Continue adding flour, a small portion at a time, until the dough is a shaggy mass that can be lifted out of the bowl onto the work surface -- or left in the mixer bowl to work with the dough hook.

Turn the dough onto a lightly floured work surface and knead with a strong push-turn-fold motion for about 8 minutes, or until the dough is soft, elastic, and feels alive under your hands. Or knead for 8 minutes in the bowl with a dough hook.

Place the dough in a bowl, cover tightly with plastic wrap, and leave at room temperature until it has doubled in bulk, about 1 hour. It will be puffy.




Turn back the plastic wrap, punch down the dough, and transfer it to the work surface. Flatten the dough into a large oval and place the walnuts in the center.




Fold in the sides to enclose the nuts.



Knead them into the dough. This will take about 5 minutes. Let the dough rest for a few minutes before shaping the loaves.



Divide the dough into 2 pieces. Press each piece into an oval.





Fold in half lengthwise, pinch seem closed, and drop into the pan, seam side down. Cover the pans with wax paper and let rise until approximately doubled in volume, about 45 minutes.





Preheat the oven to 375°F about 20 minutes before baking. Bake the loaves in the moderately hot oven for 45 minutes. The loaves will be a deep brown and will pull away from the sides of the pan when done. They can also be tested with a wooden toothpick inserted in the center of the loaf. If it comes out dry, the bread is down. Remove the bread from the oven and turn the loaves onto a wire rack to cool before serving.




The bread keeps well in a plastic bag for at least a fortnight. This bread tastes great warmed or toasted with butter.

Today is my mom's birthday so I'm bringing over one of the walnut wheat loaves for lunch. She's supposed to be eating heart healthy foods so this bread fits the bill. I'm also bringing some homemade vegetable soup. This should go well with it. I can't wait!


Happy Baking!
Cathy