Dianne’s 5 Grain Bread

25 Aug

Recently I have been to a bread making class. I have learned two no knead bread recipes. They are unbelievable easy! Especially I love this 5 grain bread. To be honest I wasn’t a fan of grainy bread, but this has totally changed my mind. It is healthy and full of flavor. It is proofed and baked in the oven at the same time, what a huge time saver! Here to share the recipe.

Dianne’s 5 grain bread

From Julie Biuso
Makes 2 loaves

4 tsp yeast
1 tsp sugar or honey
850ml warm water
1/4 cup each of kibbled rye and hulled millet
1/2 cup linseed
1/2 cup sunflower or pumpkin seeds
2 tsp salt
2 cups high grade flour
4 cups wholemeal flour
1 egg (optional)

  1. Grease 2 loaf tins
  2. Place warm water in a bowl or jug. Sprinkle yeast and sugar over and stir. Leave to rise in a warm place for 10 to 15 minutes.
  3. Meanwhile mix all of the dry ingredients in a large bowl. Make a well in the centre, drop in the egg and the yeast mixture. Mix thoroughly,  the texture will be porridge-like.
  4. Pour into 2 loaf tins and score top and place in a COLD oven. Turn oven to 200°C and cook for between 40 and 60 minutes.
  5. The loaves are ready when they are crusty and sound hollow when tapped. Remove from oven and cool for 5 minutes in tins, then turn out onto cooling racks. These loaves keep for up to a week in the winter out of the fridge.

Notes: You can use any grains you like. The absorption of the flour may vary, so add more water if necessary until the texture is thick-porridge-like.

5 grain bread

5 grain bread


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