Saturday, June 12, 2010

Multi Grain Bread

Bread is my weakness!  I love it... all kinds of it, from crusty white loaves to soft seeded grains.  Warm from the oven, toasted, or sometimes just smeared with peanut butter.  There are not many breads that I will turn down, and this multi grain loaf is a favorite.  I have long since lost the name of the poster and message board where I found this treasured loaf recipe, but one of my scribbles on the page notes that the first day I made it was March 7, 2003.  Also among the scribbles regarding it's tastiness is a note that Liv and I made this loaf together on the day of her first conference in preschool.  I remember coming out of the teacher's classroom with a smile plastered on my face from the glowing compliments!




Among the other scribbles are notes that I made brown rice and froze it in 1/4 cup measurements for future uses, that on occasion I reduced the sugar "a bit" and that this loaf consistently rises well.




From my experience today I can still agree with all the above notes!  Our house was reminiscent of a bakery as the loaf cooked away.  So far I've enjoyed a slice warm from the oven and another toasted... looks like the "low carb" menu will have to wait till tomorrow!

Multi Grain Bread

When making in a bread machine place the ingredients in the loaf pan in the following order:


2 Tbs honey
1/2 cup buttermilk
1 cup + 2 Tbs water
3 1/2 cups flour
1/4 cup coarse cornmeal
1/4 cup rolled oats
1/4 cup brown sugar (I usually reduce to 2 Tbs)
1/4 cup wheat bran
2 teaspoons salt
1/4 cup cooked brown rice
2 1/2 tsp active yeast


Place bread machine on "large" loaf and your desired doneness for crust.

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