Quick Homemade Multigrain Loaves
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- envelopes quick rise yeast, dissolved in 1 c warm water.
- 2 c
- buttermilk(or sour milk), warmed to lukewarm
- 1/2 c
- melted butter, light olive oil, or grapeseed oil
- 1/4 c
- 2 tsp
- 3 c
- unbleached all purpose flour
- 2 3/4 c
- whole wheat or white whole wheat flour
- 1 c
- oat flour(i ground mine in food processor)
- 1/4 c
- corn meal or corn flour
- 4 tsp
- baking powder
- 1/2 tsp
- baking soda
- additional cornmeal for dusting baking tray
- egg combined with 1t water for brushing tops of loaves
1Preheat oven to 400. Combine yeast dissolved in water, warmed buttermilk or sour milk, honey and salt in bowl of stand mixer.
2Whisk together flours, baking powder and baking soda.
3Add flour mixture to wet ingredients and mix with dough hook until dough starts to cling to hook and clean sides of bowl(dough will still be fairly soft, not real stiff). Knead with dough hook additional 2 min. Cover bowl and set in warm place for 10 min.
4Divide dough in 3rds. Roll each piece into a long thin loaf. Place on greased baking sheet dusted with corn meal. (I rolled up long sheets of aluminun foil and placed between the loaves to keep them from growing together as they baked) Cut several 1/4 in. deep slashes in top of each loaf with a sharp knife. Cover and let rest an additional 10 min.(more if you have the time, and want your dough to raise more, but it isn't necessary)
5Brush tops of loaves with egg wash and bake at 400 degrees 20 min. Remove from oven and brush again with the egg wash. Return to oven for 5 more minutes. Remove loaves to wire rack to cool.