Chef Joeys Organic Multi Grain Bread Recipes

CHEF JOEY'S ORGANIC HEMP MILK

Steps:

• Fill the cup of a large blender with 7 cups of water.
• Add the hemp seed, honey and vanilla.
• Blend for a few minutes to ensure the seeds are all broken up.
• Taste your milk. If its not sweet enough or flavored enough, add more sweetener or vanilla. You can also add almond extract as well.
• If you are happy with the milk let it sit for a few minutes to let the water get into the seed puree. This step is important because it will help plump the seeds up and prevent them from leaking out into the milk while you're straining it.
• Once the milk is strained put in the fridge.
• Drink it up quickly this stuff won't keep too long.
• Bon Appetit!

FLUFFY MULTI-GRAIN BREAD

Steps:

• In a large bowl, combine 7-grain hot cereal mix, 1 1/2 cup boiling water, 5 T. honey-4 T. butter, salt.
• Stir. Cover (I use a dinner plate).
• Let stand 1 hour.
• Remove cover.
• Add 1 cup cool water; stir to combine all ingredients.
• Add yeast; stir to dissolve yeast.
• Continue stirring to combine ingredients well; or use large mixer to mix well.
• Mix just until combined.
• Mix flours together in separate bowl.
• Attach dough hook to mixer. Start on low speed.
• Add flours to cereal mixture, one cup at a time.
• Add flax, sunflower seeds, and nuts.
• Continue mixing till dough cleans the sides of the mixing bowl (you may have to add a bit more flour).
• Remove from mixer and place on floured bread board.
• Knead 5 minutes.
• Clean mixer bowl.
• Add 2 T. vegetable oil to clean bowl, tipping so that oil covers the bottom and part-way up the sides of the bowl.
• Place dough in bowl, then flip it over so that oiled side is on top.
• Turn on your oven light (this provides the warmth to proof your dough.
• Place bowl in the oven. Close the door.
• Let rise till double (about 1 hour).
• Remove from oven (leave the light on and re-close the door).
• Place on floured bread board.
• Separate in two pieces.
• Knead each piece 5 minutes.
• Form each into a cylinder, to fit the loaf pan.
• Oil 2 loaf pans.
• Place dough in loaf pans.
• Return to oven. Close door. Leave the light on.
• Let rise 1 hour or till dough mounds above the top of the pans.
• Bake 35-40 minutes at 375°F.

MULTI-GRAIN BREAD

Steps:

• Mix together cereal and boiling water. Cover and set aside for 45 minutes. Add shortening and stir until shortening is melted.
• Add cereal mix to mixing bowl, add flour, gluten flour, salt, brown sugar and yeast.
• Add milk to measuring cup and add hot water.
• Add milk mixture to flour mixture, turn mixer on to stir until most of the flour is incorporated. Turn to speed 2 and knead, adding more water to make a slightly sticky dough. Knead at least 2 minutes.
• Turn dough into a large oil-greased bowl and cover with plastic. Let rise for about 1 hour or until double in size, maybe longer.
• Punch down. Grease 4-5 loaf pans (8x4") with shortening, set aside.
• Weight dough and divide by 4 and 5 so see which on is closer to 500 grams. Scale dough to even amounts. Shape into loaves and place into greased pans. Cover with plastic again and let rise for 1 hour or until double. The dough should rise to the top of the pan.
• Bake at 400 F for 15 minutes. Bread is done when it is golden and the bottom sounds hollow when tapped.
• Note: If you forget to add the shortening to the cereal mix, just melt it in the microwave and add after the milk.

MULTI GRAIN BREAD FOR THE BREADMAKER

Steps:

• Put all ingredients in the bread maker as listed.
• Select regular or rapid bread cycle.
• Enjoy.

10 GRAIN BREAD

Steps:

• Mix together the cereal and first amount of water in a saucepan and cook for about 10 minutes to soften the cereal.
• If you want you can set it aside to cool or mix together with cool water and ice cubes to cool it faster.
• Put all ingredients into a KitchenAid mixer. Mix together using the dough hook, once everything is mixed together knead for 2 minutes.
• Place dough in a greased bowl and let sit for 1 hour or until doubled in size. I have also rushed this recipe and let it sit for as little as 15 minutes.
• Punch down and divide into 4 equal pieces. I use a scale to ensure they are the same size. Shape dough and place into greased bread pans.
• Let rise for 1 hour or until double in size.
• Bake at 400 F for 15 minutes or until golden brown and the sound hollow when tapped on the bottom.
• Remove from pans and cool on wire racks.

MULTI GRAIN BREAD

Steps:

• Knead for 8 minutes. Let rise in the oven (turned off) with a pan of hot boiling water on the bottom for ~60-65 minutes. Portion it into two even loaves (I use a scale), shape them to fit a lightly oiled loaf pan. Boil some more water and replace the water in the oven and let the loaves rise for ~45 minutes, then bake at 375F for 30 minutes. If you want a lighter crust, wrap aluminum foil over the loaf pans after about 20 minutes of baking.
• Or of course, skip all that and use a bread machine (you might want to halve the recipe though).

MULTI GRAIN BREAD

Steps:

• Heat water, yogurt, and vegetable oil to boiling.
• Stir in oats, wheat germ and bran.
• Set aside until cooled to very warm (about 30 minutes).
• Meanwhile combine 1 cup flour, sugar, yeast, and salt.
• Stir in cooled bran mixture, 1 egg, and enough remaining flour to make soft dough.
• Knead until smooth, about 6-8 minutes.
• Cover let rest 10 minutes.
• Divide dough, place in will greased loaf pan.
• Cover and let double in size.
• Bake at 350°F until golden brown.