7-grain bread recipe
Notes:
1. I have a Whisper Mill which makes grinding my own flours from whole grains very easy
2. I also have a Bosch mixer, which does all the mixing & kneading for me.
3. I have adapted this from the recipe that came with my Bosch mixer.
4. Freshly-ground flours are always desirable, but the recipe will work with store-bought flour as well.
5. I don't use any white flour in this recipe.
6. This recipe makes about 6 normal sized loaves of bread (8x4-1/2 loaf pans).
Start with:
3/4 cup each rye, barley, buckwheat, brown rice, quinoa, oat flours (4 cups total)
About 10 cups of whole-wheat flour
Put 6 cups warm water in the bowl of the Bosch; then add 1/2 cup honey, 3/4 cup oil, 2 Tbsp salt, 1/2 cup gluten, and 8 cups of flour ( the 4 cups of mixed grains and 4 cups of whole-wheat). Mix on Speed 2 of the Bosch for a couple of minutes until flours are all incorporated. Stop and add 4 more cups of the whole-wheat flour, along with 4 Tbsp yeast. Continue mixing/kneading on Speed 2 and gradually sprinkle in more flour until the sides of the bowl come clean. After the sides come clean, continue kneading for about 7 minutes until gluten develops. Gluten development is checked by pulling off a little dough with oiled hands and stretching. Gluten is properly developed when you can stretch the dough almost transparent without tearing. It if tears easily, continue kneading (checking every 3-4 minutes).
When gluten is developed, pour dough onto an oiled surface; shape into a circle and divide into 6 equal pieces. This will make 6 loaves of bread (8x4-1/2); or each piece will make 2 mini loaves or 2 pizza crusts; two pieces will make a 9x13 pan of dinner (or cinnamon) rolls.
Shape dough as desired and place in pans; let rise for about 30 minutes, until volume doubles. Bake 25-30 minutes until tops are nicely browned (dinner/cinnamon rolls take only 15-17 minutes to bake). Cool on racks. Don't store in plastic bags until completely cooled. Wrap tightly to freeze.
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