I love the graininess in multigrain breads so I thought I'd try some out. I found a recipe in my copy of Betty Crocker's New Cookbook that called for 7-grain cereal. I had some of the 6-grain rolled cereal (that you can buy at Cole's Livery) so I used that instead. This is what I did:
1 1/2 cups all-purpose flour (I used whole wheat)
3 tablespoons packed brown sugar
2 tablespoons vegetable oil
1 1/2 teaspoons salt
1 package dry yeast (2 1/4 tsp.)
1 cup very warm water
1 1/2 cups 6-grain rolled cereal
1/4 cup raw sunflower nuts
1 to 1 1/2 cups whole wheat flour
vegetable oil
1. Mix all-purpose flour, brown sugar, 2 tablespoons oil, the salt and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently (I just mixed mine by hand).
2. Stir in cereal and nuts. Stir in enough whole wheat flour, 1/2 cup at a time, to make dough easy to handle.
3. Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
4. Grease bottom and sides of loaf pan with shortening.
5. Shape loaf and place in pan. Brush loaf lightly with oil. Cover and let rise in warm place 45 minutes to 1 hour or until double.
6. Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 400 degrees F.
7. Bake 25 to 30 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from pan to wire rack; cool.
1 1/2 cups all-purpose flour (I used whole wheat)
3 tablespoons packed brown sugar
2 tablespoons vegetable oil
1 1/2 teaspoons salt
1 package dry yeast (2 1/4 tsp.)
1 cup very warm water
1 1/2 cups 6-grain rolled cereal
1/4 cup raw sunflower nuts
1 to 1 1/2 cups whole wheat flour
vegetable oil
1. Mix all-purpose flour, brown sugar, 2 tablespoons oil, the salt and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently (I just mixed mine by hand).
2. Stir in cereal and nuts. Stir in enough whole wheat flour, 1/2 cup at a time, to make dough easy to handle.
3. Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
4. Grease bottom and sides of loaf pan with shortening.
5. Shape loaf and place in pan. Brush loaf lightly with oil. Cover and let rise in warm place 45 minutes to 1 hour or until double.
6. Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 400 degrees F.
7. Bake 25 to 30 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from pan to wire rack; cool.
I love this grainy texture - isn't that beautiful?
** the 6-grain cereal mix has sunflower seeds in it already so you do not need to add more if you don't want - I happen to like sunflower seeds so I added them to mine. it was delicious! also, my two loaves (I doubled the recipe) were given a little extra time to rise and so they fell in the oven. I'm sure if I had done it right they would have turned out perfectly!
***I just might be related to my grandmother since I feel the need to explain every dish I make and point out all its flaws:) Hope you enjoy!!
***I just might be related to my grandmother since I feel the need to explain every dish I make and point out all its flaws:) Hope you enjoy!!
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