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Recipe by Brynie Greisman

Multi-Grain Bread

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Multi-Grain Bread
Parve Parve
Medium Medium
18 Servings
Allergens

Contains

- Gluten - Wheat - Sesame
3 Hours
Diets
- Vegetarian - Pescatarian

Nowadays people are much more aware of what they ingest, and are more into eating healthier foods. Bread is usually one of the first things people experiment with, as it is a basic and important part of our diet. This bread is nutritious and delicious, and full of ingredients that will give you a boost and energize you. A sandwich with it will keep you full for hours. It freezes well too.

Ingredients

Main ingredients

  • 1 cup oats

  • 2 cups boiling water

  • 2 tablespoons oil

  • 1/3 cup Gefen Honey

  • 2 teaspoons Haddar Kosher Salt

  • 2 packages (4 and 1/2 teaspoons) dry yeast

  • 1/3 cup warm water

  • 1 teaspoon sugar

  • 1/2 cup yellow cornmeal

  • 4 cups Shibolim Whole Wheat Flour

  • 1 and 1/2 cups white flour

  • 1 tablespoon dough enhancer (optional)

  • sesame seeds, for topping

Directions

Make the Bread

1.

Place the first five ingredients into the mixer bowl in order. Cool to lukewarm, stirring occasionally.

2.

Meanwhile, in a small bowl, dissolve yeast in warm water. Add sugar. Let proof for a few minutes, then add to oat mixture.

3.

Add the cornmeal and whole-wheat flour. Beat until smooth.

4.

Stir in enough white flour (and dough enhancer, if using) to form a soft dough. Continue kneading until smooth and elastic, about seven minutes.

5.

Put a small amount of oil into a large garbage bag. Place dough in the bag, covering it with oil. Close bag tightly. Let dough rise in a warm place until doubled, about one hour.

6.

Punch dough down. Divide in half and shape each half into a loaf. Place in two loaf pans (9 x 5 x 3 inches or 22.5 x 12.5 x 7.5 centimeters) lined with Gefen Parchment Paper.

7.

Sprinkle with sesame seeds and gently press into top of loaves. Cover and let rise until doubled, about 45 minutes.

8.

Fifteen minutes before end of rising time, preheat oven to 350°F (180°C). Bake for 40–45 minutes or until golden brown. Remove from pans and allow to cool.

Notes:

I use whole oats for a chewier texture. You can use quick oats for a somewhat lighter texture.

Make the Bread

Yields 2 loaves

Credits

Styling: Renee Muller Photography: Moishe Wulliger

Recipe tags

bread complex carbs cornmeal egg-free freezer-friendly healthy alternative healthy ingredients homemade bread oats sesame free option whole grain whole wheat bread
Multi-Grain Bread

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