kitchenmagic3.com
Illustration by Leo Espinosa
by Marilyn Moll
The Urban Homemaker
A BEGINNER’S GUIDE TO
BAKING BREAD
MULTI-GRAIN BREAD
Makes two loaves – Double for large mixer method
2 1/2 cups warm water
2/3 cup cracked 7-grain blend
1/4 cup sunflower seeds
2 Tbsp millet
2 Tbsp flax seeds
2 Tbsp sesame seeds
2 Tbsp amaranth grain
1/2 cup vital gluten
1/14 cup olive oil
1/4 cup honey
1 Tbsp salt
4 tsp dough enhancer, optional
1 1/2 Tbsp SAF Instant Yeast
5-6 cups whole wheat flour (may use part bread flour)
Combine the honey, oil, warm water, yeast, dough enhancer, 7-grain
blend, sunflower seeds, millet, flax seed, sesame seeds, amaranth grain
and vital gluten. Allow to sponge for 15-30 minutes. Add the salt and
additional whole wheat flour until the dough cleans the sides of the mixing bowl. Knead the dough by hand or by mixer until the gluten is developed. Allow the dough to rise until doubled, about 30-60 minutes. This
first rising is optional if you are in a hurry.
Form the dough into two loaves if using the hand method or four loaves
if doubling the recipe for a heavy duty mixer and place in 8”x4” loaf
pans. Allow the bread to rise in a slightly warmed oven or other warm
place until doubled in size (about 30-60 minutes). Bake loaves for 25-
30 minutes in a 350°F oven.
