Multi-grain Bread

Posted on June 14 2011

Multi-Grain Bread

  • 5 1/4 cups hot water
  • 1 1/2 cup scald milk
  • 1/3 cup oil
  • 1/3 cup honey
  • 1/3 cup molasses
  • 1/4 cup Lecithin (optional)
  • 3/4 cup ground Flax Seed
  • 3 Tbsp. yeast
  • 1 cup Rye Flour
  • 8 cups Whole Wheat Flour
  • 1 1/2 Tbsp. salt
  • 6 cups White Flour
  1. Add milk, water,honey, molasses,oil and flax to mixer.
  2. Add the Rye flour, 4 cups of the Whole Wheat flour and the yeast to the Assistent Bowl.
  3. Mix this gently for about 1 minute. Cover with a towel and let form a sponge for approx. 15 min. 
  4. Then move roller out about 1 inch, add salt and remainder of Whole Wheat flour, 5 cups of White flour.
  5. Mix gently and if dough comes away from wall when roller is pulled towards the middle that is enough flour if still sticky add a bit more, dough will remain some what sticky but should come loose from wall of bowl when enough has been added. 
  6. Mix another 8 – 10  minutes with the speed dial at about 3:30. Check and dough should look smooth and somewhat shiny, if not knead another 2 minutes to allow gluten to form.
  7. Remove roller and scraper, cover and let rise in bowl till muffin appears over top of bowl. 
  8. Remove dough, shape into loaves. Makes 5 large loaves.   
  9. Allow to raise in a warm room for about 1 hour or till 2 inches over pan.  
  10. Bake in 375 oven for about 45 minutes. 

I like to grind my flax in the blender just before mixing as it adds a nice nutty flavor if fresh ground. For a softer crust add about 1 1/2 cups water to a pan and set in bottom of oven.   I prefer to use the roller over hook as it gently stretches the dough verses tearing making for a silky, fine textured bread. 


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