There are three foods that I could live on; bananas, peanut butter, and bread. I LOVE bread, almost all kinds of bread; bagels, baguettes, biscuits, rolls, you name it I love it, as long as it’s not pumpernickel! I normally don’t bake bread and I’m actually not sure of the last time I made any. So, I figured it’s about time I worked out the old kneading muscles and got into the bread making mood!
I have so many cookbooks and I haven’t made nearly a quarter of the recipes from them so I decided to scrounge around and get a bread recipe out of one of my books. I settled on my Art and Soul of Baking book and a recipe for a loaf of nine-grain bread.
The recipe calls for ½ cup nine-grain hot cereal mix, and after about an hour of searching in three different grocery stores I finally found a ten–grain version at Whole Foods.
I know a lot of people are intimidated by yeast breads but this kind isn’t too hard and the result is a soft healthy bread great for slicing up for sandwiches, or serving with a bowl of chili!
Ten-Grain Whole Wheat Bread
½ cup 10-grain hot cereal mix (anything from 6 to 12 grain cereal will work and not instant)
½ cup boiling water
1 cup plus 2 T warm water
1T active dry yeast (about a packet and a half)
¼ cup honey
2 ¾ cups bread flour
¾ cup whole wheat flour
1 t salt
Any seeds or nuts you may want to add such as sunflower seeds, flax seeds, or chia seeds
Cornmeal for dusting
- Combine the cereal and the boiling water in a bowl and let it cool to room temperature.
- In the bowl of a stand mixer whisk together the warm water, sugar, and yeast. Let the mixture sit for about ten minutes to the point that it is bubbly looking. * Make sure the water is not hot or else you may kill the yeast*
- Add the cereal, honey, bread flour, whole wheat flour, and salt to the mixing bowl. (Add seeds here if you’re using any)
- Using the dough hook attachment, knead the dough on low for 2 to 3 minutes then cover with a damp towel and let rest for 20 minutes.
- Next, turn the mixer to medium-low and knead the dough until it is firm and elastic, this took me about 8-10 minutes. You can knead the mixture by hand if you’d like an awesome arm workout but it will take a lot longer.
- Lightly oil a second bowl and transfer the dough to this bowl. Lightly oil the surface of the dough and cover the bowl with a damp towel and let rise until it has doubled in size, 35-60 minutes depending on the temperature of the room.
7. Turn the dough out onto a lightly floured surface and gently press some of the air out, don’t knead the dough though.
8. Shape the dough into a round loaf and put on a baking sheet dusted with cornmeal.
9. Preheat your oven to 400°F.
10.Cover the dough with the damp towel and allow it to rise until it has doubled in size, about 30 minutes.
11. When the dough has risen, lightly dust the top with flour then score with a very shape chef’s knife or razor blade.
12. Bake for about 40 minutes or until the internal temperature reaches 190°F.
13. Allow it to cool on a wire rack.
Bread is almost always best the day it was baked but you can freeze it nicely and then just reheat it in the oven. Or in my case there’s no way to freeze it because you’ve eaten half of the fresh, warm loaf and are now in a bread induced coma!