Multigrain Bread

Multigrain Bread


This is a yummy bread with lots of good grains in it.  You can go to a health food store or Whole Foods and buy most of these ingredients in bulk and just buy the amount you need.  I like the Bob's Red Mill packages also for many of these ingredients.  I found dark rye flour in the bulk section of my local supermarket.  I raise my yeast dough in 6 quart Cambro plastic buckets.  You can buy them online (King Arthur Flour website sells them) or at restaurant supply stores.  They are nice because they have lids to keep the dough moist and you can easily see when the dough has doubled and there are handy quart markings on the side.  I usually put a small amount of vegetable oil in the bottom of the bucket and use a paper towel to oil the bottom, sides and underside of the lid.  Then I put the dough in and turn it over so the top of the dough is oiled. I raise my dough in my electric oven with just the light turned on.  It seems to work very well.  When I have the dough in the bread pans, I use a 10 gallon clear plastic unused trash bag (available at Costco cheaply) for each pan, and shake them to open them and fill them with air and then place the pans inside the bag without the bag touching the dough and with plenty of air space above the dough for rising.  I wrap the rest of the bag around the bottom of the pan and put it in my unheated but lighted oven for the dough to rise. It works great to keep the dough moist. Remove the bag before baking.



packages active dry yeast (can use SAF instant yeast instead)
2 1/4
cups warm water (110 degrees) plus 2 tablespoons
teaspoons honey
tablespoons honey
tablespoons (1/4 cup) melted butter, preferably unsalted
2 1/2
cups all-purpose unbleached flour
2 3/4
cups whole-wheat flour
cup dark rye flour
tablespoons coarse salt (such as Kosher)
1 1/3
cups cooked wheat berries (approximately 2/3 cup uncooked)
cup soaked quick cooking bulgur (approximately 1/2 cup unsoaked)
cup rolled oats
cup whole flaxseed
cup sunflower seeds, raw, unsalted
large egg white


            For Topping:


tablespoons rolled oats
tablespoon flaxseed
tablespoons raw sunflower seeds



Cook 2/3 cups wheat berries in 2 to 3 cups water for 45 minutes to 1 hour until softened.  Drain and let cool. Measure out 1-1/3 cup for the dough.  Meanwhile soak 1/2 cup bulgur in approximately 1 cup warm water while the wheat berries are cooking.  Drain well before measuring the 1 cup needed for the dough.


In a liquid measuring cup, sprinkle yeast over 1/2 cup water and add 2 teaspoons honey.  Whisk until yeast dissolves.  Let stand 5 minutes  until foamy.  Put yeast mixture in the bowl of an electric mixer fitted with the dough hook.  Add melted butter (not hot) and 1-3/4 cup plus 2 tablespoons warm water and 3 tablespoons honey.  Mix together.  Meanwhile, in a separate bowl whisk together the all-purpose flour, the whole-wheat flour, the rye flour and the salt.  Add 3 cups of this mixture to the yeast mixture.  Mix well and then let rest for 15 minutes.  Add remaining flour, 1 cup at a time until smooth.  Add wheat berries, bulgur, 1/2 cup oats, 1/2 cup flaxseed and 1/3 cup sunflower seeds.  Mix on low until combined.  Knead with dough hook in bowl for an additional 5 to 10 minutes, until smooth and elastic and still slightly moist.  Remove the dough from the bowl and form into a ball.  Place in an oiled plastic 6-quart bucket or bowl.  Place lid on bucket or cover bowl with plastic wrap.


Let dough stand in a warm place until doubled in volume, about 1 hour.  Punch down and let rise again to double (about 30 minutes).  Punch down and divide into 3 equal sized pieces.  Let rest for 5 minutes.  Spray 3 - 8-1/2 x 4-1/2-inch bread pans with nonstick spray.  Working with 1 dough piece at a time, shape into approximately 6 x 8 inch rectangle on a floured work surface  and then roll up tightly, working from the 6 inch side.  Pat cylinder to remove large bubbles and press seam (put on bottom) to adhere and pinch ends to seal.  Place formed loaf into bread pan and repeat with remaining 2 pieces of dough.  In a small bowl, mix egg white with 2 teaspoons water.  Mix topping ingredients together.  Brush loaves with egg white mixture and then sprinkle with the topping. 


Place each pan in an inflated 10 gallon plastic bag (see above) or spray plastic wrap with nonstick cooked spray and drape loaves with this plastic wrap.  Let dough rise in pans until dough rises 2 inches above tops of pans, about 45 to 60 minutes.  Remove plastic wrap or plastic bags and discard.


Bake loaves in a preheated 350 degree oven for approximately 35 minutes or until done.  Transfer to wire racks, remove from pans after 10 minutes and let cool completely before slicing. 


Makes 3 loaves.