Multigrain Seeded Sandwich Bread
December 9, 2011 in Breads and Muffins, Featured
Over the past few weeks, while school was beginning to wind down (aka wind up with TONS of exams and homework), I didn’t have much time to spend in the kitchen. Dinners consisted of mainly noodles with sauce from a jar, rice, or salads. All sweets pretty much came to a halt (except for pumpkin pie!), and even bread was hard to come by.
So I did something I haven’t done for months.
I bought bread from the store.
Don’t get me wrong. It wasn’t bad. It actually tasted pretty good. It just felt wrong! I knew there were chemicals in it to keep it fresh. I knew that no love went into the making of that loaf of bread :(
But, something good did come out of it (besides five or so PB&J sandwiches). It gave me some inspiration! I liked the flavor of the bread, and I liked that it had some seeds and cornmeal in it. So, I went into the kitchen the first chance I got and made myself a loaf.
And it is so good.
Multigrain Seeded Sandwich Bread
Print this recipe!
9 oz all-purpose flour
6 oz whole wheat flour
1 oz cornmeal
1 oz seeds, such as sunflower, sesame, poppy… (I used KAF Harvest Grains blend)
5/8 oz brown sugar
1 tsp salt
1 tsp instant yeast
7 1/8 oz water
4 oz soy milk
~1 tsp butter, save for later
Combine all ingredients in a bowl and mix together to form a shaggy dough. Knead 7-8 minutes, or until a fairly smooth dough forms. The dough should be tacky,but not sticky. You won’t get perfect gluten formation or have a super smooth dough because of the seeds.
Let rise in an oiled bowl for 60-90 minutes, or until doubled in size. Shape into a log and place in an oiled 8.5″x4.5″ loaf pan. Let proof about 60 minutes, or until it crests 1″ over the rim of the pan.
20 minutes before baking, preheat the oven to 350F. When the dough is done proofing, melt the butter in the microwave. Carefully spread the melted butter over the top of the unbaked loaf, making sure not to poke it, or it could deflate.
Bake for 35 minutes, or until the top is golden brown and registers an internal temp of 190 degrees. Remove from the loaf pan and let cool on a cooling rack for at least 1 hour, preferably two. Enjoy!
Instead of just listing ounces it would be very helpful to have ingredients shown in cup portions as well.
Also you mention “KAF Harvest Grains blend”. What does “KAF” stand for?
Thank you .
Terry Thomas
Atlanta
Hi Terry! Thanks for stopping by. KAF stands for “King Arthur Flour”, a wonderful company that sells some of the best flours on the market, as well as a plethora of other great baking items. If you aren’t already familiar with their site, kingarthurflour.com, take a look around – you’ll be glad you did!
I list ounces because that is the only way to really get the correct water-to-flour ratio when making bread. A good scale isn’t all that expensive, and can be one of your best tools to have in the kitchen. My post about bakers’ percentages goes through why I use a scale. However, I do realize that many out there get along just fine using their measuring cups, so I’ll try to post recipes in both formats!
I doubled the recipe. My breads were well risen, but when I placed in the oven, they shrank and the result were dry and heavy loaves, not too bad, but nothing to do with the one in the picture. Any thoughts about why that could have happened?