Recipe by pdxjosh
This is a good, hearty bread that makes a substantial companion to a lighter entree. It's also nice toasted, with butter. It's my first original yeasted bread recipe, so feedback is appreciated. Don't let the long instructions scare you away. It's not as complicated as it sounds, especially if you're accustomed to making yeasted bread.
- 1 cup prepared hot multigrain cereal (I like Bob's Red Mill 10 grain)
- 1 tablespoon vegetable oil
- 1⁄2 teaspoon salt
- 1⁄2 cup lukewarm water
- 3 cups whole wheat flour
- 1 tablespoon gluten (optional)
- 2 tablespoons powdered milk
- 2 tablespoons sugar or 2 tablespoons honey
- 2 teaspoons active dry yeast
- 1 tablespoon poppy seed
- dry hot cereal or cornmeal
Directions See How It's Made
- To make the dough in a bread machine: put the dough ingredients in the bread pan in the order listed and running the dough cycle.
- Peek at the dough after a few minutes to make sure that the dough is neither too dry or too wet.
- It should be somewhat sticky and soft, but it should pull away from the sides of the pan when the machine kneads it.
- If it is too wet, add additional flour 2 Tbsp at a time.
- If it's too dry, add 1-2 Tbsp of water.
- If you adjusted the consistency, check it again after a few more minutes of kneading.
- This sounds more complicated than a normal bread machine recipe, but I promise, it's still easy.
- If you had to adjust the consistency a lot, you may want to reset the machine and start the dough cycle over to make sure it gets kneaded properly.
- When the dough cycle is complete, continue to step 21.
- To make the dough by hand: combine the water, sweetener and yeast, until completely dissolved.
- Combine the remaining dry ingredients in a large mixing bowl, and stir until mixed.
- Combine the hot cereal and the yeast mixture and pour into a well in the dry ingredients.
- With a wooden spoon, stir the dry ingredients into the wet a little at a time, first forming a thin batter, then a dough.
- When it gets too thick to stir, turn it out onto a counter and begin kneading.
- As with the bread machine instructions, adjust the consistency of the dough as you're kneading.
- This dough will be sticky, but should still be able to be kneaded.
- Knead for 20-30 minutes.
- Return dough to the mixing bowl, and let rise, covered, until about doubled.
- This time will vary widely depending on the temperature, yeast, and other factors, but should be somewhere between one and three hours.
- When you poke the dough, the hole that you make should not fill in right away, and the dough should sigh slightly.
- Turn the dough out onto a lightly floured surface and punch it down and knead it a couple of times.
- Preheat the oven to 450°F, with a baking stone inside if you have one.
- Roll the dough up into a log about 12-14 inches long.
- Sprinkle a pizza peel or a cookie sheet with no sides liberally with the dry hot cereal and put the loaf in the middle.
- Brush the loaf with water and sprinkle with the poppy seeds and cover with a damp towel.
- Allow the loaf to rise for about 45 minutes, or until approximately double.
- Slash the top diagonally with a sharp knife.
- Put the loaf in the oven, directly on the baking stone, if you are using one.
- For a crispier crust, spray the inside of the oven with water every couple of minutes during the first 10 minutes of baking.
- After 10 minutes, turn the oven down to 350°F.
- Bake for an additional 25-35 minutes, until the loaf is nicely browned and sounds hollow when you tap on the bottom.
- Cool on a rack for at least 20 minutes before slicing.
- If you would like to make sandwich bread instead, do the last rise in the loaf pan, and bake in a greased loaf pan at 350°F for 35-45 minutes.