Tuesday, October 18, 2011

Hearty Grain Bread

I haven't shared any bread recipes recently. Fall finds me in the baking mood again. This recipe is full of the chewy nutty stuff I love in a bread to share with a bowl of soup! While the recipe calls for white and whole wheat flour, you can easily substitute all white or all whole wheat flour.


Hearty Grain Bread
Adapted from Recipes from the Old Mill


4 cups water
1 cup rolled oats
1 cup raw bulgar
1/2 cup butter1/2 cup honey
3 T yeast
3 cups whole wheat flour
1 cup sunflower seeds 
2 T vital gluten (optional)

1 T salt
4-5 cups white flour


Bring water to boil. Pour over oatmeal and bulgar. Add butter. Cool to lukewarm.
Add honey, yeast, whole wheat flour, sunflower seeds, vital gluten, and salt. Mix well.
Add 4 cups white flour. Mix well. 
Allow dough to rest for five minutes. Stir, adding additional flour if needed.
Knead for about 10 minutes until soft and elastic dough.
Cover and rise until double, about 1 hour.
Punch down and divide and shape into loaves. This makes four sandwich loaves or three long braided loaves or many smaller loaves.
Brush with beaten egg. Garnish with rolled oats.
Allow to rise for about 1 hour.
Bake at 375 for 15-30 minutes depending on size and shape of loaf.

12 comments :

  1. I have this cookbook, but I haven't made this bread. Thanks for the recommendation! Baking sourdough bread today (and putting away the big pot of chicken stock, and roasting garbanzos).

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  2. dear gina
    your bread looks absolutley delicious
    thanks for the recipe!!!
    have a nice week,
    blessings regina

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  3. Good afternoon. This is my first time to comment on your blog. : ) I have been a reader for awhile.

    Do you use fresh ground flour? Just wondered. We have tired of our usual fresh ground whole wheat bread and I have been on the lookout for a new one. Maybe this is it!!!!

    Have a blessed week,
    Emily

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  4. It look's so good! Do you slice the top before or after it raises?

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  5. I made it and it turned out GREAT. I didn't have Bulgar, so instead I used 1 cup of of steal cut oats. Totally yummy to go with our soup for dinner on this cool, rainy fall day. Always love the recipes you share! Thanks!

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  6. Emily -
    I also use freshly ground flour! I think the difference it makes in bread is wonderful!

    Flarffy -
    You may do it either way. The day I took these photos, I sliced the top before raising.

    Bek -
    What a good idea to substitute the bulgar for steel cut oats. So glad the recipe was successful for you!

    Gina

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  7. I made tthe dough but unfortunately don't need the bread until tomorrow. Can I refrigerate it and bake it tomorrow. Or will the flavor change too much? Have you tried doing this before?

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  8. Na-
    Give it a try. I've refrigerated many doughs -but don't think I've ever tried this one. I think it should work. It may have more flavor, which is good or bad depending upon your preference.
    Gina

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  9. Thanks! I'm using it for turkey salad sandwiches. Hopefully the extra flavor will be good with it....if not, I'll butter them up and pop'em in my mouth as is :-)

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  10. Do you use raw or roasted sunflower seeds in your breads?

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I'm still learning how to be a joyful homemaker and I'd love to hear from you!

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