10 Grain Wonder Bread

Do you wonder how you might make healthy bread with only five minutes to spare?  The artisan bread revolution started by Dr. Hertzberg and Zoe Francois has entered the whole foods realm with another book, Healthy Bread in Five Minutes a Day, to follow their Artisan Bread in Five Minutes a Day.  Our post, Bread for Everyone introduced their concept.  Although I added whole grains to their recipes, I am excited they have published a book that features whole grains.  My sons love multi-grain bread; this is the first recipe I made from their new book.  In case you are asking…..no, this does not taste like the slow rise bread that was a part of our lives in simpler times, but it is “good enough” for the ease of it’s preparation.

Ten Grain Bread

This is all you need!

2 cups Bob’s Red Mill 10 Grain Cereal

3 cups white whole wheat flour

2 cups unbleached flour

1 1/2 tablespoons yeast

1 tablespoon KOSHER salt

1/4 cup vital wheat gluten

3 1/2 cups lukewarm water

Whisk together the cereal, flours, yeast, salt, and vital wheat gluten in a large bowl.

Pour water over flour mixture.

Mix together with a spatula.

As you stir, if all goes well,  it will form a ball.

Plop dough into a large plastic container.

Let rise 2 hours at room temperature.

Use spatula to deflate.

You can shape, rise and bake now or refrigerate dough until you want it as much as 10 days later.  When you want your loaf…..

Remove dough from refrigerator.

Weigh (you can guess if you don’t have a scale) a pound of dough…grapefruit size.

Shape into a oblong loaf…I made three loaves.

Be careful to keep the “skin” on the surface…don’t plummet the dough but gently shape.

Place on parchment if you have a stone to bake on or a baking sheet.

Let rise until your finger leaves an indentation, about doubled…approximately 40 minutes unrefrigerated, 90 minutes from the frig.

Preheat your oven to 450 degrees well ahead of baking time.

Ready to bake:

Slide dough onto stone or place baking sheet in oven AND add 1 cup hot water to a pan on bottom rack of oven to add steam.  In 30 minutes, you will be rewarded with this!

~A

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Filed under Breads and such, Breakfast, Eating well, Side Dishes

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