Organic Multigrain Loaf 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!

MEAT(LESS)LOAF

Steps:

• Preheat the oven to 400 degrees F.
• Pulse the mushrooms and onions in a food processor until they are pea-sized pieces.
• Toss the mushroom/onion mixture in the olive oil in a roasting pan. Roast for 20 minutes. Stir the mushroom mixture. Roast an additional 10 minutes.
• Meanwhile, use the food processor to roughly chop the zucchini. Place it aside.
• Puree the chickpeas and add the paprika, cumin, salt, pepper and chile powder. Combine with the mushroom mixture, then add the zucchini and breadcrumbs. (The mixture should be damp but not wet; add more breadcrumbs if necessary to tighten it up.)
• Form the mixture into a loaf in a loaf pan lined with parchment paper.
• Top the mixture generously with the Spicy Ketchup and bake until the meatloaf is quite firm (with the texture of meatloaf), about 40 minutes.
• Let rest 10 minutes before slicing or chill it if using later.
• Serve with your favorite sides. We recommend good, old-fashioned mashed potatoes or cheesy grits and sautéed seasonal vegetables.
• Whisk together the ketchup, brown sugar, hot sauce, black pepper and habanero in a saucepan. Cook over medium heat until the sugar is dissolved. Refrigerate or use immediately.

MULTIGRAIN MUFFIN

Steps:

• Position a rack in the center of the oven and preheat to 375 degrees F. Line 12 (1/2-cup) muffin cups with paper liners.
• Whisk flours, oat bran, baking powder, baking soda, and salt in a medium bowl.
• Lightly beat the eggs and egg white in a medium bowl. Stir in the buttermilk, brown sugar, and oil. Stir the liquid mixture into the flour mixture until just evenly moist; the batter will be very thick. Fold in the dried fruit. Divide the batter evenly among the muffin cups. Top with the walnuts. Bake until firm when pressed gently, about 25 minutes. Turn the muffins out of the cups and cool on a rack; serve warm or room temperature.

MULTIGRAIN ROLLS

Steps:

• Stir 1 cup all-purpose flour with the sugar, 3/4 teaspoon yeast and 3/4 cup warm water in a large bowl. Cover and let stand at room temperature until bubbly and about doubled in size, 45 minutes to 1 hour. Meanwhile, cover the millet with more warm water in a small dish and set aside.
• Stir the yeast mixture a bit to break it up. Add the remaining 1 teaspoon yeast and 1/2 cup warm water, the molasses and olive oil. Stir to combine (it may look lumpy).
• Add the remaining 1 cup all-purpose flour, the whole-wheat flour, rye flour, cornmeal, hemp hearts and salt to the yeast mixture. Drain the millet and add to the bowl. Stir everything together with a rubber spatula until there is no dry flour left. Let stand to hydrate the flour, 3 to 5 minutes.
• Turn out the dough onto a floured surface. Dust the top of the dough with more flour and knead just until well combined but still a little tacky, adding a bit more flour as needed (you should only need a few tablespoons), about 3 minutes. Lightly rub a large bowl with olive oil. Add the dough, turn to coat and cover the bowl. Let rise at room temperature until doubled in size, about 1 hour.
• Preheat the oven to 350˚ F. Rub the bottom and sides of a 9-by-13-inch baking dish with olive oil. Form the rolls: Turn out the dough onto a clean surface and gently pat into a square; cut into 12 equal pieces. Working with 1 piece at a time, pull the corners into the center and press gently to adhere. Turn the piece over and gently roll into a ball. Transfer to the baking dish, using a bench scraper if they stick. Cover the dish and set aside until the rolls are slightly puffed, 30 to 45 minutes.
• Brush the tops of the rolls with the beaten egg and sprinkle with a few rolled oats. Bake until well risen and lightly browned, about 25 minutes. Transfer to a rack and let cool completely in the pan.

ORGANIC MULTIGRAIN LOAF

Steps:

• Soak grains in water overnight. Add flours, malt and 1 1/4 cups water. Let rest 10 to 20 minutes. Add sourdough levain and yeast. Handknead 15 to 18 minutes (or knead with machine for 12 to 14 minutes on slow speed.). Add salt in last 4 minutes of kneading. Let rise in greased bowl, covered with a damp towel for 3 hours at 78 degrees. Divide dough and form into different shapes. Bake in preheated 475 degree oven for 15 minutes, then lower heat to 425 degrees and bake for anther 40 minutes.

MULTIGRAIN BREAD

Steps:

• Soak 1/3 cup bulgur in 1/2 cup warm water for 20 minutes; set aside. Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 1/2 cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth. Mix in soaked bulgur, 1/2 cup rolled oats, 1/4 cup flaxseeds, and 1/4 cup raw sunflower seeds. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
• Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
• Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.
• Shape 1 dough half into an 8 1/2-inch-long rectangle (about 1/2 inch thick). Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush tops of loaves with egg wash (beaten egg white mixed with water), not butter, and sprinkle with oats and sunflower seeds. Dab tops with egg wash to help adhere. Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.

BREAD MACHINE MULTIGRAIN LOAF

Steps:

• Make 1 1/2-pound recipe with bread machines that use 3 cups flour, or make 2-pound recipe with bread machines that use 4 cups flour.
• Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
• Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan; cool on cooling rack.