VeganMoFo Day Fourteen: Multigrain Bread

I haven't made bread many times in my life (or anything requiring yeast really), but lately I've been becoming a pretty pro baker. The only bread sold at my grocery store that meets my standards costs far too much money, so making my own has been a nice alternative. I usually make two or more loaves and just freeze the extras until I'm ready to use them. This recipe is originally found here, but I modified it a very small amount (and I basically plagiarized the entire recipe though, so I am not taking any credit for myself!). If you don't have the exact types of grains this recipe calls for, that's fine - you can use poppy seeds, sesame seeds, flaxseeds, sunflower seeds, millet, quinoa, or basically whatever you want and happen to have on hand. If you don't want to use three types of flours, that's also fine. You can use just whole wheat or just all-purpose if you want; I would recommend at least making sure you use the 2 cups bread flour though, because it really is much better with it.

Multigrain Bread

• 1 2/3 cup nondairy milk (I used soy)
• 2/3 cup quick-cooking oats
• 1/3 cup wheat germ
• 1/3 cup yellow cornmeal
• 2 cups bread flour
• 2 packages active dry yeast (or about 4 1/2 tsp)
• 1 cup warm water
• 1/4 cup canola oil, or other mild-tasting oil
• 1/4 cup dark molasses
• 1 tbsp brown rice syrup (or other liquid sweetener)
• 2 tsp flaxseeds
• 2 tsp poppy seeds
• 2 tsp sesame seeds
• 2 tsp sunflower seeds
• 1 tsp salt
• 1 1/2 cup all-purpose flour
• 1 cup whole wheat flour + extra 1/2 cup for kneading

Topping: 

• 1 tbsp non-dairy milk
• 1 tbsp ground flaxseed
• 3 tbsp water
• 1 tsp poppy seeds
• 1 tsp sesame seeds
• 2 tsp sunflower seeds
• 1 tsp quick-cooking oats

1) To prepare dough, cook the non-dairy milk in a saucepan over medium-high heat to 180° or until tiny bubbles forn around edge (do not boil!). Remove from heat.  

2) Combine oats, wheat germ, and cornmeal in a large bow. Stir in scalded milk. Cool until warm. 

3) Combine 1 1/2 cups bread flour and yeast in a separate bowl, stirring with a whisk. 

4) Add to milk mixture and stir well to combine. Immediately add water and next 8 ingredients (through salt). Stir until well blended.

5) Add 1/2 cup bread flour, all-purpose flour, and 1 cup whole wheat flour to milk mixture; stir until a soft dough forms.  

6) Turn dough out onto a floured surface and let rest 5 minutes.  Knead dough until smooth and elastic (about 8 minutes), adding enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

7) Oil dough and place in a large greased bowl. Cover and let rise in a warm place, free from drafts, for 1 hour or until doubled in size (Press two fingers into dough.  If indentation remains, dough has risen enough). Punch dough down; cover and let rest 5 minutes.  

8)  Divide dough in half.  Working with one portion at a time, roll each portion into a 13- x 7-inch rectangle on a floured surface.  Roll up each rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.  Place each roll, seam side down, in a greased 8- x 4-inch loaf pan.  Cover and let rise for 1 hour or until doubled in size (Press two fingers into dough. If indentation remains, dough has risen enough). 

9) Preheat oven to 375°. 

10) To prepare topping, combine milk, water, and ground flaxseeds in a small bowl; brush over loaves.  Combine poppy seeds, sesame seeds, sunflower seeds, and oats in a small bowl, then sprinkle mixture over loaves.

11) Bake at 375° for 15 minutes. Reduce heat to 350° and bake 20 minutes or until loaves are browned on bottom and sound hollow when tapped.  Remove from pan; cool on wire racks.