One of my New Years resolutions in 2016 was to go a year without buying any bread or rolls. I made it to October before I really started getting tired of it. But we made it the whole year! I went to the bread outlet store the first week of January 2017 and stocked up. Haha. Thankfully it only took a break of a month or two before I was ready to do some baking again.
I got the majority of the recipes I used from our family cookbook and Pinterest. I’ll share a few here and there on this blog. 🙂
First off: Multigrain Bread. This is our go-to recipe for sandwich bread, bread for toast, or just eating plain!
Funny aside: Goombah 1 (age 5) would probably eat only bread and butter if we let her. It’s her go-to snack. And, Goombah 2 became a bit of a bread snob when he was a young toddler (from age 1 to about 18 months. If we gave him store bought bread he would spit it out! 🙈
So, here’s the recipe!
Pro-tip: This bread freezes well, place in a plastic bag before freezing, and let thaw without opening the bag. Wait to slice until it has thawed.
Start by mixing the wet and most of the dry ingredients together.
Pro-tip: If I know we have a busy time coming up I’ll spend a day and make several batches of bread and freeze a bunch. I get several bowls out and measure dry ingredients for all the batches at once to save time. (One bowl for each batch)
Add some bread flour, and mix, slowly adding more flour until the dough reaches the right consistency.
The dough should be only slightly sticking to the sides of the bowl, and stick to your finger a bit.
Knead for 10 minutes.
Transfer to a large bowl that has been greased. (This bowl has a 42 cup capacity.) Cover with a clean tea towel.
Divide the dough in to 5 loaves. Each will be about 1.5 lbs. (Get them close, it doesn’t have to be exact. Within about .1 lbs of each other is good.)
Roll the dough into loaves. (Check instagram for my video of this!)
In the oven they go! 350 degrees F for 27-30 minutes.
Yum! For softer crust, let cool in the pan for 10 minutes before removing the loaves. For crispy crust, remove immediately to wire rack:
- 1/2 c. Sugar
- 2 T. Salt
- 2/3 c. Powdered milk
- 5 c. Warm (not hot) water
- 2/3 c. Oil
- 2 eggs
- 2 T. yeast
- 1/4 c. Gluten flour
- 4 c. Whole wheat flour
- 2 c. Rolled whole grains (looks like oatmeal)
- 1/4 c. Flax meal (optional)
- 1/4 c. Whole flax seed (optional)
- 1/4 c. Chia seed (optional)
- 6-10 c. Bread flour
Mix all ingredients well, adding bread flour 1-3 cups at a time until dough is just slightly sticky but workable. Knead 10 minutes. Put in a large greased bowl, cover, and let rise until about doubled in size (about 1 hour). Divide dough into 5 equal portions, shape into loaves, and place into greased loaf pans. Lightly grease tops of loaves, cover, and let rise until loaves are about 1 inch above the edge of their pans. (About 45 minutes) Preheat oven to 350 degrees F, and bake bread for 27-35 minutes, or until golden brown. If your oven is small, or your pans are big, you may need to rotate the pans half way through baking to promote even browning.