Yummy Whole Wheat Multi-Grain Bread
By Angie Quantrell @AngieQuantrell
Last week our cupboards resembled Old Mother Hubbard’s.
Yet I adamantly resisted going grocery shopping. Because it is not my favorite thing to do. You can read the post here.
Bread was in zero supply, so I looked in the cupboard and we had yeast packets! I decided to make bread. I know, lots of work. But anything to avoid hitting the supermarket aisles.
Whole Wheat Multi-Grain Bread
2 pkgs. active dry yeast
3/4 cup warm water
2 cups lukewarm milk (scalded and cooled)
1/4 cup honey
3 T. shortening
1 tsp. salt
4-5 cups whole wheat flour
2 cups white flour
3/4 cup chopped sunflower seeds, pumpkin seeds, walnuts, and almond flour (mixed together)
1/2 cup oatmeal (lightly ground in coffee grinder)
In a large bowl, dissolve yeast in warm water. Add milk, honey, shortening, salt, white flour, and 2 cups whole wheat flour. Mix together.
Add oatmeal and grains plus enough whole wheat flour to make dough easy to handle.
Turn dough out onto floured counter. Knead about 10 minutes or until dough is smooth and elastic. Roll into a ball. Put in a shortening greased bowl, turning once to cover all sides with shortening. Cover. Set bowl in warm spot and let rise until double (about 1 hour).
Punch down dough. Divide in half. Roll each half out into a rectangle. Tightly (but gently) roll the dough into a loaf and place seam-side down in a greased loaf pan. Repeat with second loaf. Lightly brush tops with butter. Cover and let rise for another hour, or until doubled.
Heat oven to 425 and put oven racks on a lower setting so the bread tops rest in the center of the oven. Bake until loaves are toasty brown and sound hollow when thumped, about 30 minutes.
Remove loaves from pans, place on cooling racks, and spread butter on top. Cool and enjoy!
My well-loved and much used pre-marriage cookbook
The original recipe came from my Betty Crocker’s Cookbook (Golden, New and Revised Edition) that I’ve had since before I was married (pre-1985). The name inscribed on the inside front cover is Angie Hill.
In fact, there is no title page, as it has fallen out during some previous cooking escapade. We now start things off on page 7 and discuss how to care for and prepare meat.
***My recipe for Whole Wheat Multi-Grain Bread has been adjusted and adapted to our tastes – less salt, more grains, and a mix of whole wheat and white flour.