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Four-Grain Bread

bread image
This powerhouse loaf, chock-full of grain and fiber, will satisfy a hungry appetite.
Yield 1 loaf
1

Reviews

Ingredients

  • 2 cups bread flour, divided
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/4 cup rye flour
  • 1/4 cup rolled oats
  • 1/4 cup yellow cornmeal
  • 3 tablespoons buttermilk powder
  • 1 1/2 teaspoons fine salt
  • 1 cup plus 1 tablespoon water
  • 2 tablespoons vegetable oil
  • 4 tablespoons molasses
  • 1/2 cup whole wheat flour

Instructions

  • In stand mixer bowl, add 1 cup bread flour, yeast, rye flour, rolled oats, cornmeal, buttermilk powder, and salt; mix well. In saucepan or microwave-safe dish, heat water, oil and molasses to 120-130°F. Add to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds; beat on medium speed for 4 minutes.
  • Switch to dough hook attachment. Gradually stir in whole wheat flour and enough remaining bread flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Shape into a round loaf and place on a greased or parchment paper-lined baking sheet. Cover; let rise until indentation remains after lightly touching.
  • Preheat oven to 375ºF.
  • With very sharp knife or bread lame, make a cross slash across the top of loaf. Bake for 35 to 40 minutes. If the crust is getting too dark, cover loosely with foil the last 5 to 10 minutes of baking. Remove from baking sheet; cool on wire rack.

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Review & Comments

Barb52 | Reply

4 stars
Did not have whole wheat flour so used AP plus some wheat germ. Added dried cranberries because I love fruit in my bread. It took forever to rise, both 1st and 2nd, but was worth the wait! Looks beautiful with a nice texture and great taste.

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