MULTI GRAIN BREAKFAST BREAD

4 Jul

image

makes 2 loaves

INGREDIENTS :-

  • 1/4 CUP SESAME SEEDS
  • 1/2 CUP ROLLED OATS
  • 1/2 CUP CORN MEAL
  • 1/2 CUP WHEAT BRAN
  • 2 CUPS WHOLE WHEAT FLOUR  
  • 2 CUPS ALL PURPOSE FLOUR
  • 1 1/2 CUPS BUTTER MILK
  • 2 TSP QUICK RISING YEAST
  • 1 TSP SALT
  • OLIVE OIL FOR GREASING
  • 1 EGG WHITE FOR GLAZING

mgb

METHOD ;-

Pour the buttermilk in a saucepan and heat to just lukewarm. Sprinkle the yeast over half cup warm water. Set aside for 6 minutes, stiring once in betweeen. Put the flours,oats,cornmeal,wheat bran and salt in a large bowl. Add the dissolved yeast and buttermilk and mix with your hands.

multi grain bread_2

Mix till all the dough pulls away from the sides of the bowl. Turn the dough into a floured work surface and knead for 8 to 10 minutes until its smooth and elastic. and forms into a ball. Grease a large bowl with olive oil . Put the dough and flip it ,so the surface is oiled.  Cover with a damp cloth and leave to rise untill doubled for 1 and half hours. Sprinkle two baking sheets with roasted sesame seeds or oats . Turn the dough into a lightly floured surface and knock back the air. Cover and let it rest for 5 minutes. Cut the dough into half with a sharp knife and shape in to oval shapes. Cover again with a damp cloth and leave to rise for 1 hr more.

b1

Preheat the oven to 375 F. Brush the loaves with egg whites and sprinkle with sesame seeds or oats and bake for 45 minutes, untill the base of the loaf sounds hollow when tapped. Trasfer to a wire rack and cool completely.

mbread

 

you may also like BEET ROOT BREADRUSSIAN BRAIDED BREADNO KNEAD WHOLE WHEAT BREADOLIVE FOCACCIA

 

 

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