8 Grain Mix Recipes

HOMEMADE MULTIGRAIN BREAD

Steps:

• Add the multigrain flour to the bowl of a stand mixer or a large heat-proof mixing bowl. Pour in the boiling water, and carefully stir the flour and water with a rubber spatula until it forms a thick paste. Stir in the butter until well combined. Let the mixture cool for about 20 minutes.
• Once the multigrain mixture is warm to the touch and not hot, stir in the honey until thoroughly combined. Stir in the yeast (and vital wheat gluten if using, in that order). It's important to make sure the mixture truly is lukewarm before adding the yeast. Let stand for 10 minutes to activate the yeast.
• Add the all purpose flour, ¼ cup at a time, and knead until the dough ball is smooth. This will take about 10-15 minutes. The dough should be slightly sticky, but should not stick to a rubber spatula. Soft dough makes soft bread, so do not use more flour than necessary!
• Use the rubber spatula to clean the sides of the bowl, and form the dough into a smooth ball. Cover the bowl with a plate, and let it rise in a warm place for 45 minutes to 1 hour, or until the dough doubles in size.
• Once the first proofing is done, sprinkle 1 teaspoon salt over the dough and knead again for another 5 minutes to make sure the salt is evenly distributed.
• Shape the dough into a smooth dough ball, cover with a plate, and let it rise again in a warm place for 45 minutes to 1 hour, or until the dough doubles in size. If you are proofing the dough in the microwave like I do, you'll need another large mug of boiling water for the second proofing.
• While the dough is proofing, grease 2 loaf pans (9" x 5") with cold butter and set them aside. I use cold butter, as it's easier to handle and goes on in a thin layer. I simply take a cold stick of butter, peel back the wrapper, and rub it along the inside of the loaf pans to coat.
• After the second proofing is done, cut the dough into two equal portions. Knead and roll each piece into a loaf shape with a smooth top. On a clean work surface, spread the rolled oats in a thin layer.
• Very lightly brush the top of the loaves with water and gently flip the moistened top onto the thin layer of rolled oats. The oats will cling to the loaf. Then carefully place the loaves, oat-side up into the greased pans. Allow to rise for 1 more hour before baking, repeating the proofing protocol as in the first and second proofings.
• When you're halfway through the last proofing, preheat the oven to 375°F. When the third proofing is complete, bake the loaves in the middle of the oven for 35 minutes, until golden brown. If you tap the bread, and it sounds hollow, it's done.
• Cool for about 5 minutes, and carefully remove the hot bread from the pans. Transfer to a cooling rack to prevent the bread from steaming inside the loaf pan. Slice and serve!

8 GRAIN MIX

Steps:

• 1 cup ratio is just a suggestion. make as much or as little as you like.
• Mix 2 oz of grain mix with 2 cups of Jasmine or Basmati rice. Cook rice and grains in a rice cooker using equal amounts of rice/grains and water.
• To make sushi, add 1/3 cup rice vinegar, 2 Tbsp sugar and 1 tsp salt -- whisk together completetly and add to cooled rice mix.
• See my recipe for Smoky Risotto for a great side dish including this blend!

HOMEMADE MULTI-GRAIN HOT CEREAL

Steps:

• NOTE: Measurements above are arbitrary. Feel free to omit any grain or substitute your favorite grain(s).
• In Dutch oven on medium heat, lightly toast the hardy grains (such as brown rice, whole barley, buckwheat groats) for approximately 8-10 minutes or until fragrant.
• Keep stirring grains constantly so they don't burn.
• Add remaining grains and toast another 5 minutes, stirring constantly. Cool mixture slightly.
• Process grain mixture in batches in food processor, grain mill or blender fitted with steel blade. Grind grains to medium coarse consistency (grainy but not powdered.) Transfer ground grains to airtight container and store in refrigerator or freezer.
• To prepare hot cereal*: To 1 cup of rapidly boiling water add 1/3 cup scant of cereal. Continue boiling 30 seconds, breaking up lumps with a fork. Reduce heat, cover pan and simmer cereal for 10-12 minutes.
• *For thinner consistency cereal either increase water or reduce amount of cereal.
• Season with salt to taste.
• Add your favorite toppings such as cinnamon, flax seeds, milk, etc.

EIGHT-GRAIN BREAD

Steps:

• Stir together all wet ingredients.
• Mix all dry ingredients, except poppy seeds. Let stand for 5 minutes.
• Add the wet mixture to the dry mixture and mix together until just combined. Let stand for 10 minutes more.
• Knead, and let rise for 1 ½ hour.
• Braid, and let rise 30 more minutes. Sprinkle poppy seeds on the outside.
• Bake at 190 C / 375 F for 45 minutes.