February 25, 2013
Three Grains Bread
This is a darker, and heavier textured bread. Since we don't really care for white bread, this bread has become one of our favourites.
4 tsp. yeast granules
1/2 cup warm milk
5 cups all-purpose flour
2 cups whole wheat flour
1 cup rye flour
1/2 cup bran flakes
1/4 cup ground flax
2 tbsp. wheat germ
3 tsp. salt
3 1/2 to 4 cups lukewarm water
3 tbsp. vegetable oil
In a small bowl, dissolve yeast in the warm milk. Let stand until foamy.
In a large bowl, mix together all-purpose, whole wheat flour, rye flour, flax, wheat germ and salt. (This will yield about 8 1/2 of flour mix).
You can make this bread the traditional way ( by hands kneading) or using a bread making machine.
Easy way to do using a bread making machine;
Place foamed yeast into the bread making machine. Set to the dough making setting. Add 3-1/2 cups of the water. And the oil. Place flour and start the machine. Add more flour until all is incorporated adding more water if needed. The machine will knead the dough.
After finished kneading let dough to rise in the machine.
When dough has risen (is pushing the lid up), turn machine off and remove dough onto a floured surface.
Making bread the traditional way;
Make a well in the center; add yeast, water and oil. Mix with hands to form a dough and knead, for about 10 minutes, adding more flour if needed until dough is elastic and smooth. (Dough has been kneaded sufficient, when pressed down lightly, springs back.) Cover with a towel and let rise in a warm place, until doubles, for 1 hour.
Punch dough down and divide into three. From each into a loaf. Place them into 3 oiled loaf pans.
Let bread rise in the pans for 45-60 minutes, or until doubled in size.
Bake in preheated oven, at 350 F, for 45 to 60 minutes or until browned and when bread tapped on the bottom, sounds hollow.
Remove to a wire rack. Cover and let cool before slicing.
Makes: 3 loaves
Leia’s Culinary Treasures