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.
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)
Knead for 10 minutes.
- 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.