Friday, October 19, 2012

Multi-Grain Bread

We have an awesome kitchen supply store in Arizona that not only sells top of the line kitchenware, but they also carry 50# bags of wheat berries, and have weekly cooking classes.  Once or twice a year, my friends and I make the long drive to stock up on all of our bread-making supplies.  

Shar's Kitchen has a tasty Multi-Grain and Seed Bread recipe that many of us enjoy baking on the mountain. It's a nice loaf to compliment a hearty meal, and makes delicious toast.  Shar's recipe makes about 5 loaves of bread, and if you don't own a Bosch mixer (I don't...yet.) , it can be a LOT of dough to handle.  I've modified the recipe a bit to make two loaves, and it works nicely in my Kitchen Aid Mixer.

First, grind up some wheat (About 3 cups ground just to be sure you have enough.) OR  just buy some whole wheat flour at the store. ;)  As you can see, my fabulous Country Living Grain Mill looks a bit like a medieval torture device since my dad motorized it, but I LOVE, LOVE, LOVE it!!! It's so much easier than hand- cranking. 

Here are the ingredients for this recipe!

Multi-Grain and Seed Bread
(As adapted from the Shar's Recipe)

3 Cups very warm water
1 Tablespoon Sea Salt
1/3 cup Canola Oil. (Coconut oil works,too.)
1/3 Cup Honey
1 1/2 Tablespoons Dough Enhancer
1 1/2 Cups White Bread Flour
1 1/2 Tablespoons of yeast
2 Cups of Fresh Ground Wheat Flour (more as needed to make dough workable)
1 Cup Spelt Flour
1 Cup Kamut Flour
1/4 Cup Nine Grain Cracked Cereal
1/4 cup Sunflower Seeds
2 1/2 Tablespoons Millet
2 1/2 Tablespoons Flax
2 1/2 Tablespoons Sesame Seeds

Mix up all ingredients in a Kitchen-Aid Mixer with a paddle attachment on.  After mixed, change to a dough hook and knead for about 8 minutes. The dough should be coming clean from the sides of the bowl. If it's sticking to the sides, add more flour a little at a time until it comes clean. If it is too dry, add water a tablespoon at a time until it looks right. The dough will be a bit sticky, but will still come together as a dough ball.  After kneading, divide dough into two loaves and put into loaf pans sprayed with cooking spray.  Leave to rise in a warm place for 30 to 60 minutes, or until doubled in size.  Bake at 350 degrees for 30-35 Minutes.

Below are my two dough balls after kneading in the Mixer.

Next, are the loaves after rising for 45 minutes covered and in a warm place.

After Baking:

Sliced and ready for lunch!


  1. Oh my, that looks good! My Mom has a whisper mill and it is fabulous. But every time I borrow it I break a piece on it, so I quit asking to use it and I'll just look for my own. Haha!

    Love your turquoise bread pan!

  2. Ah hah! Your recipe looks like something I want to try. I asked on my newsletter a few weeks ago for a seed bread recipe, because I bought a package of 7-grain mix and it turned out to be mostly seeds! I think I'll try combining this with the other two I was given.

  3. I wish I could have been there when it was baking in your house! I bet it smelt divine! It looks delicious.

  4. I used to grind my own wheat for bread until I realized I was gluten intolerant....I really, really miss it.

  5. Love that pretty bread pan, and your loaves are gorgeous. I have such a hard time with bread, I have a bosch, so it should be easy peasy! My mom has made bread for a hundred years, and I use her recipe for whole wheat bread, and its a trial. This last batch actually turned out decent.. I think I need some different pans. I that is part of the problem, I'm a'thinkin'.

  6. Wow! Those look delicious! :)