Multigrain and Seed Bread
Recipe courtesy of Marina Brancely, Pastry Chef of Blue Ginger Restaurant
- 2 loaves
- 1/2 ounce fresh yeast
- 16 ounces whole milk
- 1 3/4 pound bread flour
- 1/2 ounce salt
- 3 ounces honey
- 1 1/2 ounces vegetable shortening
- 1 egg
- 3 ounces bran
- 3 ounces raw sunflower seeds
- 1 1/2 ounces raw walnuts, chopped
- 3 ounces Multigrain Cereal Mix, Soaked
- Rye berries, whole and cracked
- Oats, whole berries (not rolled)
- Brown rice
- Flax seed
- HOT MILLET CEREAL
- 1 tablespoon vegetable oil
- 1 cup millet
- 2 cups boiling water
- Fruit, milk, brown sugar to serve
In a saucepan heat enough water to cover the seeds, to a boil. Pour over seeds and let sit in the refrigerator overnight.
Combine yeast and milk into a Kitchen Aid bowl, or other dough mixing bowl. Add all other ingredients, starting with the bread flour, then everything else on top. Mix with dough hook on low. Develop gluten with machine on medium for approximately 13 to 15 minutes until dough is smooth and springs back when touched.
Turn dough out into a lightly oiled bowl, cover with a kitchen towel or plastic wrap and allow to rise for 1 1/2 hours or until doubled in bulk.
Punch down dough and let relax for 10 to 15 minutes. Divide it into two pieces. Form pieces into loaf shapes. Place in loaf pans. Allow to rise for another 45 minutes to 1 hour.
Eggwash each loaf and with a sharp knife score top. Bake in a 350 degree F oven until golden brown and bottom when rapped sounds hollow; approximately 30 to 40 minutes.HOT MILLET CEREAL
In a large saute pan, heat oil. Add 1 cup millet and cook, stirring until the millet begins to toast and become brown. Add 2 cups boiling water, cover and simmer 30 minutes or until liquid has been absorbed. Let stand for five minutes then serve with milk, fruit of your choice and brown sugar.
Yield: 4 1/2 cups