Bulk food stores are becoming more and more in fashion, especially for those who like cooking and baking at home and who are looking for unique ingredients. These stores are becoming specialists in gluten-free products and seasonal baking items alongside many other products for the health nut inside of everyone. It is there that I love to go and buy new flours to test out in bread recipes. This recipe is made with a 12 grain flour that I like very much. Here's the recipe!
12 Grain Bread
Makes 1 loaf
- 2 1/2 cups All-purpose flour
- 1 1/2 cup 12 grain flour
- 2 tsp salt
- 1/4 cup brown sugar
- 1/4 cup vegetable OR canola oil
- 1 Tbsp instant dry yeast
- 1 1/2 cup water, warm
1. Firstly, in a four cup measuring container, pour the warm water and add the yeast and brown sugar and mix together with a whisk. Set aside for 10 minutes for the yeast to activate.
2. While the yeast mixture is proofing, place the flours and the salt in a stand mixer bowl with the bread hook attachment and mix together on the lowest speed.
3. When the yeast mixture started to foam (10 minutes) add the oil to the container. Pour this mix slowly into the mixture while it is on the lowest speed to combine all the ingredients. Once the ingredients have combined properly, turn the speed up slightly to the 2nd or 3rd speed to knead the dough. This will take about 7-9 minutes for the dough to be smooth and elastic. Once it has reached that step, take the dough out, form into a ball and place on a floured surface, sprinkled slightly with flour and covered with a cloth to let rest for about 30-40 minutes.
4. After having rested, the dough is ready to be shaped. To Achieve this, turn the ball of dough upside dough and punch down. With the heal of your hand, press down all along the middle of the flattened bread ball. Shape this into a tightly rolled log and place into a buttered and floured loaf pan. Cover and let rise until the dough as surpassed the mold by about an inch.
5. To prep the loaf for baking, spray it completely with water using a spray bottle (dollar store) and then sprinkle some oats on top. Then, taking a serrated knife, make a light slit all along the loaf. At this point the bread is ready to go into a preheated 400F degree oven until the crust has a uniform gold color.
And this is how I achieved my 12 grain bread! :) It never fails and is delicious all the way up to its 3rd day of preservation. I've never had it last longer then that because it's always consumed, mostly after the 2nd day of it being made. Certainly a new favorite of mine and something I make every week!
Hope you enjoy!