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This multigrain bread is made from a select blend of ancient grains. Great for making a flavourful, nutritious bread.
I have used the 12-grain flour from Bulk Barn (a Canadian food retailer specializing in bulk foods) and this recipe is a variation of the one they provide. The list of grains, according to their label, is: Hard whole wheat flour, whole spelt flour (wheat), Kamut flour (wheat), granola oats, ground brown flax seeds, quinoa seed, amaranth seed, barley flour, whole rye flour, dark buckwheat flour, hulled sunflower seeds, millet seeds. Contains wheat.
But if you are not in Canada, it can be 7-grain, 9-grain or 12-grain or whatever mix you can find or make it with a scratch-made multigrain flour. You can put as many or as few grains as you want. It’s all good! I’ve even seen 20-grain bread.
Ancient grain bread can be a real step forward. “All of these grains and seeds are wonderful additions to our modern food supply.
Ancient grains may sound like something you’d find in a museum or at an archaeological site. But these days, they’re turning up in any grocery store.
What are ancient grains?
Ancient grains are grains that have remained largely unchanged over the past several centuries. Most of the whole grains today fall in this category, with the exception of modern wheat. These grains are also superfoods, rich in nutrients and fibre.
The ancient grains — confusingly — are not all grains. Grains are technically grasses. By that standard, Kamut, spelt, and wheat are all grains, but quinoa and amaranth are not. Still, the common term “grain” has stuck for all of them. “Grains” such as quinoa, amaranth, spelt, and Kamut are called “ancient” because they’ve been around, unchanged, for millennia.
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- 1 1/2 cup Water - lukewarm - 80-90°F/26-32°C
- 4 tsp Olive oil
- 1 1/3 cup 12-grain flour
- 2 2/3 cups Bread flour
- 1 tbsp Vital wheat gluten
- 4 tsp Brown sugar
- 1 1/2 tsp Salt
- 2 tsp Active Dry Yeast
- Attach the kneading blade to the Bread Maker pan.
- Place ingredients to the bread pan following the recipe order (or following the order and method specified in your Bread Maker manual – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With a finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
- Carefully insert bread pan into Bread Maker and gently close the lid.
- Select the “Whole Wheat” bread setting. If available, choose crust colour (I usually set Medium, but if you prefer, set Light or Dark) and loaf size (2LB) and press the Start button.
- It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
- Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
- Use non-stick Spatula to gently loosen the sides of the bread from the pan.
- Turn the bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto the rack.
- Cool for about 10-15 minutes before slicing.
- To make perfect slices every time, use a Bread Slicer with an Electric Knife.
- If it’s too dry, add lukewarm liquid a teaspoon at a time until it looks right.
- If it looks too wet, add flour a tablespoon at a time until it looks right.
- If there is flour on the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
Weather can affect your ingredients If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!
You may also make this bread without the aid of a bread machine or make the dough in a bread machine and bake it in the oven. Make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. Bake it in a preheated 390°F/200°C oven for 15-33 minutes, or until its interior temperature registers 190°F/88°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.
How can you tell if the bread is fully baked? I like to use a food thermometer. Mine is digital, so it’s straightforward to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C. The top will be golden brown.
- Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker
- Fast2eat Foolproof (Bread maker) Bread Recipes
* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)
* Content and images based on Sunbeam CKSBBR9050-033 Bread Maker User Manual Retrieved from https://www.sunbeam.ca/on/demandware.static/-/Sites-sunbeam-ca-Library/default/dw500b4350/documents/instruction-manuals/CKSBBR9050-033.pdf
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