Multigrain Wheat Bread

Prep 15 m
Rise 120 m
Bake 25 m

Ingredients

Directions

  1. 1 of 7 Combine cereal and boiling water in 12-cup food processor fitted with dough or steel blade; let stand 10 minutes.
  2. 2 of 7 Dissolve yeast, 1 teaspoon sugar in 1/4 cup warm water in small bowl. Let stand until foamy, 5 minutes.
  3. 3 of 7 Add all-purpose and whole-wheat flours, salt, remaining sugar, oil and yeast mixture to processor. With machine running, pour 1 cup warm water slowly through feed tube. When ball forms, process 1 to 2 minutes. If the dough doesn't clear sides, add more all-purpose flour, 2 tablespoons at a time. If too dry, add water, 1 tablespoon at a time.
  4. 4 of 7 Pat dough to 1/2-inch thickness. Sprinkle with seeds; roll up dough. Knead few turns to distribute seeds. Place in large oiled bowl, turning to coat. Cover loosely with plastic wrap. Bring large shallow pot of water to simmering. Remove from heat. Place wire rack on top. Place bowl with dough on rack; cover with towel. Let rise 1 to 1-1/4 hours or until doubled.
  5. 5 of 7 Punch down dough; knead few turns. Halve dough; shape each into an 8-inch oval loaf. Place on greased baking sheet. Cover with oiled plastic wrap. Place on rack over hot water in pot; cover with towel; let rise 45 minutes until doubled.
  6. 6 of 7 Heat oven to 375 degrees F. Slash tops of loaves with single-edge razor blade.
  7. 7 of 7 Bake in 375 degrees F oven 25 to 35 minutes until hollow-sounding when tapped. Cool on rack 30 minutes. Makes 2 loaves.
Nutrition Information for Multigrain Wheat Bread
Servings Per Recipe:
Per Serving: 183 mg sodium, 0 mg chol., 121 kcal cal., 3 g pro., 20 g carb., 3 g Fat, total
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Printed from FamilyCircle.com 09/26/2018