Hearty Whole-Grain Bread
"A really good, hearty wheat bread with great texture and taste."
- Ready In:
- 2hrs
- Ingredients:
- 13
- Yields:
-
2 loaves
- Serves:
- 24
ingredients
- 2 cups warm water
- 2 tablespoons yeast
- 1⁄4 cup instant coffee
- 1⁄3 cup molasses
- 1⁄3 cup brown sugar
- 1⁄3 cup cracked wheat
- 1⁄3 cup dry milk
- 2 teaspoons salt
- 1⁄3 cup sunflower seeds
- 1⁄3 cup walnut pieces
- 1 cup whole wheat flour
- 1 cup rye flour or 1 cup long cooking oatmeal
- 2 1⁄2 - 3 cups bread flour
directions
- Stir water and yeast together and let set for a minute.
- Add everything up to the bread flour, plus 1 cup of the bread flour. Beat by hand to combine, then use dough hooks and finish beating for 2 minutes.
- Add more of the bread flour, 1/2 cup at a time, until you have a nice, manageable dough.
- Turn out and knead for 2 minutes, then cover and let rest for 10 minutes.
- Knead until you have a smooth, elastic dough, about 10 minutes. Put back in bowl and cover. Let rise until doubled.
- Punch dough down and shape into 2 loaves. Place in well greased pans (I use Pam). Let rise to the top of the pans.
- With a very sharp knife, make two slashes about 1/2" deep on each loaf.
- Bake at 375 for 40 - 50 minutes.
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Reviews
-
This is a fantastic recipe. It is excellent for those like me who love a hearty, textured bread--I don't like anything that resembles store-bought cardboardy stuff. It's great exactly as the recipe dictates. This is my go-to recipe as a jump-off as well when I have a jumble of ingredients but not the exact right combination for any actual recipe in my file. This works with just about any sub--almonds or pecans, barley flakes, oat flour, flax, pepitas, etc. The only thing I always change is I don't keep instant coffee on hand, so I toss in the leftovers from the morning brew. Also, if you don't have molasses, you really need to sub in oil (I use olive or canola), about 1/4 cup or there abouts depending on your taste and diet, unless you don't mind a very crumbly result. I prefer it with the oats or barley flakes, and my husband likes it with the rye. The dough rises beautifully and bakes well. I really, really love this.
RECIPE SUBMITTED BY
I live on about 1 acre of trees and, in season, a vegie and herb garden. I have a room-mate, James, and 2 big ol' dogs, Moby and Zoe. They are Australian shepards. I have a daughter, Shannon, who is a fabulous cook and wonderful person, and three grand kids, Alyssia, Aryanna, and Connor. I am retired due to becoming disabled last year. No big deal - I get around pretty good if I use 2 canes. I enjoy cooking, especially Chinese, Italian, Mexican, and down-home southern. I also do a bit of canning. I especially like to can raspberry ketchup, peach chili-sauce, pickled onions, and fruit jams and jellies. There is something so satisfying about slicing up a fresh-baked loaf of bread, and spreading on you home-made jam. I also enjoy gardening, especially heirloom vegies and herbs. I enjoy growing new things to try as well as the old favorites. Last year I tried waterpepper - a hot and spicy little leaf used in making sushi that is also great in salads. It has some heat, but it doesn't linger. I also tried Mexican Sour Gherkins. They taste and crunch just like a cucumber with a touch of lemon - a tiny cucumber about the size of a quarter. The seed catalogs are coming in, and I'm planning the garden for this year. Can't wait to munch the first peas in spring!
