- 2 envelops yeast 11g x 2
- 2 cups warm water
- 8 tsp. sugar
- 2 tsp. salt
- 1/4 cup softened butter
- 4 cups all purpose flour
- 1 1/2 cups wholewheat flour
- 2 cups multigrain mixture
- In the deep bowl add yeast, sugar and 1 cup water. Mix.
- Set aside until foamy.
- Sift flour and salt.
- Add prepared yeast, multigrain mix, 3/4 of the flour softened butter and remaining warm water. Mix together.
- Mix with the dough hook, and add the remaining flour, a little at a time.
- Work the machine until a dough forms and until the dough comes away from the sides
- of the bowl and forms a ball around the hook.
- Remove and knead on a floured surface for about 3 minutes.
- Shape into a smooth ball.
- Roll the ball of dough lightly in an oiled bowl. Cover with a damp kitchen towel
- and leave to rise in a warm, draft free place until the dough is double its size or until an impression of a finger pressed into it remains.
- This could take 1-2 hours, or a bit longer in a cooler place. Punch down the dough and knead again and leave to rise for another 5 minutes before shaping. Shape and place the dough in a well-greased baking pan (12″ x 6″ x 3″). Cover and leave to rise .
- Carefully sprinkle oats and sesame seed on the loaf. (Other seeds can be fennel, caraway, poppy, and sunflower). Glaze the loaf for a shiny or matte finish… Brush the loaf with egg wash (see note 2 above) just before baking and 10 minutes before the loaf is done baking.
- Preheat oven to 200 degrees F or 95 degrees C. Bake at an increased temperature, 375 degree F until golden brown or when stuck with a knife or skewer comes out clean.
Please note the following:… 1. My multigrain mixture comprises of the following: 1/2 cup oats, 1/2 cup sesame seed, 1/2 cup flax meal and 1/2 cup wheat germ. You can vary you grains accordingly. 2. Egg wash. Mix 1 egg yolk with 1 tbsp water and pinch of salt. Whisk with fork. 3. Using a machine to mix and knead the dough makes it light and can help you save time and energy. Use the dough hook to mix.
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