Revisiting an Old Bread Recipe

Sometimes, I go back and take a look at an old recipe, seeing it with more current eyes. In this case, a Multi-Grain and Seed Bread recipe I created in 2013, that, outside of the grains and seeds, was all white flour. Since these past years I have been grinding my own grains for bread and other recipes, I have looked at substituting whole grains here and there, whenever possible.

So it came about that I decided yesterday to update this old recipe, one that I have wanted to post here in my blog for some time. For one thing, I have been trying to get very comfortable with weighing my ingredients instead of only measuring by volume. It gives consistently better results, and is easier for others to get the same results. 

Multi Grain and Seed Bread

I was already planning to make another bread recipe (which I did today) from another of Peter Rheinart's books, "Whole Grain Breads." Most of the recipes in this book (if not all) require at least 2 days to make, first making a pre-ferment such as a Biga, or refreshing my old starter and getting that going to be ready a day ahead. Other things, such as soakers (soaking the grain, or crushed grain, flour, seeds, etc) also require an overnight time period. The actual bread is made the following day. The pre-ferment and pre-soak are what unlock the flavors inside the grain, giving the final bread a tremendous boost in flavor. I started the Biga and Soaker yesterday and made that whole grain bread today, and it's still cooling so I have yet to taste it.

Yesterday though, while I already had the whole wheat freshly ground (and sifted to remove some of the coarser bran flakes for Rheinart's recipe), I opted to use only half the white bread flour called for in my old multi-grain recipe, substituting the freshly milled whole grain flour for the rest. The bread came out amazingly good. Just as soft and delicious as the all white flour version of old. I also measured everything out in grams, to have those measurements at hand. Here is my result:

Multi Grain and Seed Bread

Makes 2 or 3 loaves 

Multi Grain and Seed Bread

280 grams sifted whole wheat flour (about 2 cups)
325 grams bread flour (about 2¼ cups)
120 grams Bob's Red Mill 7-grain hot cereal, uncooked (¾ cup)
1 packet instant yeast, 7 grams
120 ml olive oil (½ cup)
7 grams salt (1½ teaspoons)
595 ml warm water (2½ cups)
30 ml honey (2 tablespoons)
68 grams raw sunflower seeds (½ cup)
55 grams unhulled "brown" sesame seeds (6 tablespoons)
4 grams gluten (2 teaspoons)

Heat the water to just warm and add in the multi-grain cereal, the oil and the honey and set aside to soak while gathering the dry ingredients.

If using a heavy duty stand mixer, place all dry ingredients into the bowl of the mixer, attach the dough hook, pour in the liquid mixture and start on very low speed to combine ingredients, then increase speed to 2 or whichever speed will knead the dough properly for 10 to 12 minutes. Remove dough hook and allow to rise until about doubled in bulk, about 1½ hours.

If mixing by hand, place all dry ingredients into a large bowl and add in the liquid mixture, stirring at first to bring together. Turn out onto a clean, greased surface and knead for 12 minutes until the dough is elastic and smooth. Set into a large greased bowl to rise as above.

Once risen, turn the dough out of the bowl onto a very lightly floured surface. Divide the dough into two or three equal parts. 

For two loaves: Prepare either a long French bread pan with room for two loaves or a large baking sheet by spraying with cooking spray and sprinkling with cornmeal, or wheat or oat bran. Form the dough halves into long, thin loaves and set onto prepared pan. If using a baking sheet, place the loaves lengthwise, and well separated. Allow to rise again for about 45 minutes in a warm place, until nearly doubled in bulk. Heat oven to 375 degrees (350 on Convection). If desired, using a very sharp knife or a baker's lame, make diagonal slashes on top of the loaves. Bake the loaves for about 25 - 30 minutes, or until golden and have reached an internal temperature of at least 195 degrees F.

For three loaves: Prepare either a baking sheet to accommodate three very narrow, thin baguette loaves, or three loaf pans by greasing and sprinkling with wheat bran or cornmeal. Set the narrow baguette shapes at least 3-inches apart on a baking sheet. Or, make loaf shapes and set into the pans. Let rise until just about doubled in size. Slash the loaves if desired, using a bakers' lame or a very sharp knife, then set into the preheated oven and bake for 20 to 25 minutes, checking the internal temperature for doneness. 


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

A Love of Whole Grain Bread

Over the years, I have come to love whole grain breads more and more. I am even beginning to get my husband to at least tolerate or like them. So, when we were recently in Las Vegas, we happened upon an Irish Pub called "Ri Ra" and they served us a soda bread that was just so good I could hardly credit its flavor or moistness. My husband was quite taken with the bread also, and I asked about the recipe. The server said the chef would not divulge the recipe, but he said he knew for sure that they used whole grain wheat, rolled oats, honey and eggs.
 

Whole Wheat Oatmeal Soda Bread

I took this as a personal challenge.

As soon as I got home, I attempted a loaf. It came out quite well, but we both felt it needed to be just a little sweeter, and from the photos I took of the bread at the Pub, mine definitely needed more oats. Back to the drawing board. 

Whole Wheat Oatmeal Soda Bread

My second attempt, only a couple of days after making the first (if the first loaf wasn't perfect, neither was it inedible 😉), came out quite a bit better. I may, or may not do any more tweaking of the recipe, because this second loaf was quite lovely and very, very good. 

You have to like whole grains, for sure, but I do feel this is a loaf worth trying, most particularly if you have the ability to grind your own wheat. I am not sure it would be remotely as good if you bought pre-ground "whole wheat" flour. I have repeatedly found what a difference it makes to be able to grind my own wheat (or rye, or Kamut, or buckwheat, or anything else), versus buying pre-ground "whole-grain" flours. I put those words in quotes, because I have read that factories grind wheat into white flour, separating out all bran and germ, then only add back in what they estimate is needed to recreate a "whole-grain" flour for commercial sale. That really gripes me. While grinding my own grains at home means I will have a more "grainy" (pardon the pun) loaf, then so be it, but the flavor factor goes up by miles. 

Whole Wheat Oatmeal Soda Bread

Whole Wheat Oatmeal Soda Bread

Makes one loaf 

1 cup old fashioned rolled oats (85 grams)
1½ cups buttermilk (350 ml) 
2¼ cups whole wheat flour (300 grams)*
¼ cup all-purpose flour (33 grams)
2 teaspoons baking soda (15 grams)
½ teaspoon salt (3 grams)
2 large eggs
4 tablespoons honey (60 grams)
3 tablespoons melted unsalted butter (42 grams)
1½ tablespoons flax seeds (18 g), optional
1½ tablespoons raw, hulled sunflower seeds (15 g), optional

Preheat oven to 325 degrees. Grease and flour a 9 x 5 x 2½-inch loaf pan.

Stir together the buttermilk and oats and set aside for about 15 minutes or so, while preparing the other ingredients. 

In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda and salt. Combine the melted butter and honey and add to the bowl, along with the buttermilk-oatmeal mixture and eggs. Stir until all dry ingredients are moistened. Pour into the prepared loaf pan and bake the loaf for approximately one hour, or until the internal temperature reaches 200 degrees, using an instant-read thermometer. Set the pan to cool for 10 minutes before turning the loaf out onto a rack to cool completely before slicing.

*Note: If desired, substitute ⅔ cup (50 g) white rye or plain all-purpose flour for part of the whole wheat flour. This would make the amount of whole wheat flour to be 250 grams.


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.