Hearty and Healthy Five-Grain Bread

Sharon123's Note:

Toast up this delicous healthy bread and serve with soup or eat with a pat of sweet butter! There is about 2 hours rising time. Adapted from Country Living magazine.

• Total Time: 1 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 9

Yield: 1.0 loaf

• 2 1/2 cups bread flour
• 1 cup whole wheat flour
• 1/4 cup coarse cornmeal
• 1/4 cup old fashioned oats
• 1 tablespoon old fashioned oats
• 1/4 cup wheat germ (or wheat bran)
• 1/4 cup cooked rice (preferably brown)
• 1/4 cup brown sugar, packed
• 2 1/2 teaspoons fast-rising active dry yeast
• 2 teaspoons salt
• 2 tablespoons honey
• 1/2 cup buttermilk, warmed to 100 degrees F
• 3/4 cup mineral water, warmed to 100 degrees F (add more as needed)
• 1 tablespoon vegetable oil
• 1 egg

Directions:

1. Make the dough:.
2. In a large food processor(or bowl) fitted with metal blade, combine the flours, cornmeal, 1/4 cup oats, wheat germ(or bran), rice, sugar, yeast, and salt. In a small bowl, combine the honey and buttermilk and stir into the dry mixture.
3. Using a wooden spoon to mix by hand, add the water 1/4 cup at a time until a stiff dough comes together, or process until dough comes together and rides around the bowl with the blade.
4. On a work surface lightly dusted with flour, knead dough by hand until glossy and elastic, about 10 minutes -- or process in food processor for 45 more seconds.
5. Proof the dough:
6. Coat a large bowl with the vegetable oil. Shape dough into a ball and place in the bowl, turning dough to coat all sides. Cover bowl with a clean, damp kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 to 1 1/2 hours.
7. Form the loaf:
8. Punch down the dough and shape into a tight ball. Return dough to the floured surface, cover, and let rest for 10 minutes.
9. Sprinkle a baking sheet with cornmeal. Shape the dough into a 10-inch oval, tapering the ends, and place on the baking sheet. Cover with damp kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 hour.
10. Bake the bread:.
11. Preheat oven to 350 degrees F. In a small bowl, lightly beat egg with 1 tablespoon of water. Brush loaf with egg wash and sprinkle with remaining tablespoon rolled oats. Using a sharp knife or razor blade, cut 3 diagonal slashes in the top of the dough.
12. Bake in the lower third of the oven until the loaf is golden brown and sounds hollow when lightly tapped, 50 to 60 minutes. Cool on a rack. Serve at room temperature or toasted.
13. Store in an airtight container. Enjoy!
14. TIPS & TECHNIQUES.
15. To make a sunflower loaf, substitute 1/2 cup hulled sunflower seeds for the rice and add 1 more tablespoon of honey. Sprinkle top with sun-flower seeds before baking.

Reviews

[AlaskaStephanie]

Yum. I used potato cooking water instead of mineral water and sour cream mixed with milk instead of buttermilk. I baked mine in a pan which was a mistake since the egg glaze glued it in there--sort of an ugly loaf since I had to pry it out with a pancake turner. I'd recommend following the baking directions in the recipe and maybe baking on parchment paper just to be safe. Definitely making this again.