For months I have been torturing myself – skipping breakfast each morning, unpurposely .This morning , I somehow determined to start a new habit again and with hope it ‘s not a “yo-yo” one. I want to start my morning with breakfast.
‘but with what?’ I asked myself as if there is nothing at all.
Yes, I saw a full jar of rolled oats but I was imagining of something nutty and grainy… may be a slice or two whole wheat bread? Oh wait! May be something sandwich with it. Sounds satisfying!!
Being fussy again, no wonder I have been skipping food!
Unfortunately, It could only be a dream if I don’t put effort to bake the whole loaf myself – because we were out of bread for weeks now, surprisingly. I then decided to do some kneading, waiting and baking a whole loaf whole grain bread or may be two. At least, we can possibly enjoy our bread for another week .
The bread turned out as expected, better that the commercial whole wheat bread, I believe.. Alhamdulilah.. nothing better to say.
I used a basic whole wheat recipe from this cookbook – been using it eversince my first bread making attempt, about 3 years ago. Of course I make some major and minor tweaks for my own variations each time making bread. I hope it’d be alright because I share the credit to the original recipe, am I correct?
Multi-Grain Whole wheat Bread ( Yields: 2Loaves, 12 Slices each Loaf)
- 2 cups white whole wheat flour (or regular whole wheat flour)
- 1 cup rolled oats
- ¼ cup flax seeds ( or toasted sesame seeds)
- ¼ cup sunflower seeds ( or any nuts of your choice or may be omitted)
- ½ cup Fat free non dairy milk powder ( or dairy milk powder)
- 2 teaspoons salt
- 1 package ( 2 and ½ teaspoons) active dry yeast
- 3 Tablespoons Turbinado sugar ( or light brown sugar)
- 1 Tablespoon molasses (or honey)
- 2 cups warm soy milk (120F – 130F) ( or can be juice, water and other milk alternatives)
- 2 Tablespoons margarine , melted and cooled
- 3 cups all purpose flour , another ½ cup or as needed.
- 1 Tablespoon margarine , for brushing
1- Combine first 6 ingredients in a large mixing bowl. ( mixture A)
2- In another bowl, mix warm milk, Turbinado sugar, dry yeast and molasses or honey. Mix thoroughly to well-combined and let it sit for 5 minutes or until the mixture start bubbly. It is to help activate the yeast and the dough will rise more effectively.
3- Gradually stir in the yeast mixture and cooled margarine into the combined dry ingredients (mixture A). Stir with wood spatula until moistened for about 2-3 minutes OR Beat at low speed with an electric mixer until moistened. Stir in enough all-purpose flour to make a soft dough.
4- Turn dough out onto a floured surface, and knead until smooth and elastic (6 to 8 minutes).
Grease a large bowl with a drop canola oil
Place dough in a well-greased bowl,and…
turning to grease top.
Cover andlet rise in a warm place (80F), free from drafts, 55 minutes or
until doubled in bulk,
5- Punch dough down.
Turn out onto a lightly floured surface, and knead lightly 4 to 5 times. Divide dough in half.
Roll 1 portion of dough into 14- x 7-inch rectangle. Stretch (would be best)or roll up dough.
Fold the dough in half, pinch the end edge tightly.
Then fold in half again, pinch the end edge.
Fold and pinch the dough again until a log formed. Pinch end to seal. Fold both pinch ends to fit a 9- x 5-inch loafpan.
Place dough, seam side down in the loaf pan.
Repeat procedure with remaining of dough. Or you can be creative with variety of shapes.( I will show you later on).
Cover and let rise in a warm place, free from drafts , 30 minutes . Meanwhile, for about 1 hour before placing/baking the dough, preheat the oven 375F.
6- With a sharf knife, make 3 diagonal slit (this is optional) and baking in the preheated oven for 45 to 50 minutes or until the top start and the edge look brown and sound hollow when tapped at the bottom. Remove bread from from pans immediately; and brush with melted margarine right while it still hot.
7- Cool on wire racks. Ready to slice.
Here is another method you might want to try: