Healthy Multigrain Bread

Apparently, baking multigrain bread can be a bit tricky. Despite all of my precise measurements and attention to detail, my first loaf was the consistency of concrete. John suggested I make bread pudding out of the result (he is so sweet), but I truly thought a burial would kinder.

The image above is loaf #2.  I altered the recipe somewhat (less flour, more water), hoping for a better outcome and despite my husband’s efforts to pull me away, I hovered over the bread machine, expecting either a beautiful loaf or an explosion. For a while, I thought an explosion was the more likely possibility as the bread rose all the way to the breadmaker lid. I had visions of bread dough consuming my kitchen, engulfing my small frame. I would never be found and my demise would become an unfortunate part of culinary history.

Thankfully, the bread survived and the result was excellent.  Next time, I may decrease the yeast a bit; after all, I wouldn’t want to tempt fate twice. 

Ingredients for loaf #2: 1 1/2 cups water, 1 tablespoon olive oil, 1 1/2 teaspoon salt, 2 teaspoons honey, 2 cups bread flour, 1 cup whole wheat flour, 1/2 cup sesame seed, 1/8 cup quinoa, 1/8 cup walnut (grounded), 2 teaspoons vital yeast gluten, 2 1/4 teaspoon rapid rise instant bread machine yeast (will decrease by 1/4 teaspoon next time), 2 tablespoons sunflower seeds (grounded), 1 tablespoon steel cut oats, 1 tablespoon flax seed (grounded)

Combine ingredients as directed for your bread machine. Use whole-wheat setting, 1 1/2 pound loaf.

Published byDebra Larabee

Debra Larabee is a nurse, writer, photographer and lifestyle educator. She received her diploma in nursing in 1981 from Mount Carmel School of Nursing and a Bachelor of Science in Nursing in1990 from Capital University. Debra completed post-graduate training in distance education from the Univerity of Maryland and has dedicated her professional life to assisting others in their search for a healthier life.

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