The Multi grain Breakfast Bread Recipe is a hearty bread combines rolled oats, wheat bran, polenta, whole wheat and all-purpose flours, with sunflower seeds for added crunch.
Rising and proofing time:
2 1⁄2 – 3 hrs
Ingredients:
3⁄4 cup sunflower seeds
1 1⁄2 cups buttermilk
2 1⁄2 tsp quick-rising dried yeast
1⁄2 cup rolled oats
1⁄3 cup wheat bran
1⁄2 cup polenta or fine yellow cornmeal,
plus extra for dusting
1⁄4 cup brown sugar
1 tbsp salt
2 cups whole wheat flour
2 cups all-purpose flour,
plus extra for dusting
unsalted butter, for greasing
1 egg white, beaten, for glazing
Method:
1 Preheat the oven to 350‹F (180‹C). Spread the seeds on a baking sheet and toast in the oven until lightly browned. Let cool, then coarsely chop.
2 Pour the buttermilk into a saucepan and heat to just lukewarm. Sprinkle the yeast over 1.4 cup lukewarm water. Set aside for 2 minutes, stir gently, then leave for 2/3 minutes, until completely dissolved.
3 Put the sunflower seeds, rolled oats, wheat bran, polenta, brown sugar, and salt in a large bowl. Add the dissolved yeast and buttermilk and mix together. Stir in the whole wheat flour with half the all-purpose flour and mix well with your hand.
4 Add the remaining all-purpose flour, 1/2 cup at a time, mixing well after each addition, until the dough pulls away from the sides of the bowl in a ball. It should be soft and slightly sticky. Turn the dough onto a floured work surface. Knead for 8.10 minutes, until it is very smooth, elastic, and forms into a ball.
5 Grease a large bowl with butter. Put the dough in the bowl and flip it so the surface is lightly buttered. Cover with a damp kitchen towel and leave to rise in a warm place for 1 1⁄2 –2 hours, until doubled in size.
6 Sprinkle 2 baking sheets with polenta. Turn the dough out onto a lightly floured work surface and knock back. Cover and let it rest for 5 minutes. With a sharp knife, cut the dough in half. Shape each half into a thin oval. Cover with a dry kitchen towel and leave to rise in a warm place for 1 hour, or until doubled in size again.
7 Preheat the oven to 375°F (190°C). Brush the loaves with egg white and bake for 40–45 minutes, until the base of the loaves sound hollow when tapped. Transfer the
loaves to a wire rack to cool completely.
STORE:
This bread is best on the day of baking, but can be tightly wrapped in paper and kept for 2–3 days.
BAKER’S TIP:
Buttermilk is a great ingredient for bakers. Try adding it to any baking recipe that calls for milk. Its mild acidity brings a slight tang of sourness, while its active ingredients will lighten and soften the texture of most baked goods. You can find it in most supermarkets.
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| Multi grain Breakfast Bread |
