Five Grain Bread Food

HEARTY AND HEALTHY FIVE-GRAIN BREAD

Steps:

• Make the dough:.
• 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.
• 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.
• 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.
• Proof the dough:
• 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.
• Form the loaf:
• Punch down the dough and shape into a tight ball. Return dough to the floured surface, cover, and let rest for 10 minutes.
• 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.
• Bake the bread:.
• 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.
• 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.
• Store in an airtight container. Enjoy!
• TIPS & TECHNIQUES.
• 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.

FIVE-GRAIN QUICK BREAD

Steps:

• Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray. Reserve 1 tablespoon of the cereal.
• In large bowl, mix remaining cereal, the flours, brown sugar, baking soda, cream of tartar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like course crumbs. Stir in raisins.
• In small bowl, beat egg and buttermilk with wire whisk until well blended. Reserve 1 tablespoon buttermilk mixture. Stir remaining buttermilk mixture into dry ingredients, stirring just until mixture is moistened. On floured surface, knead dough 5 or 6 times until dough is combined and holds together.
• On cookie sheet, shape and press dough into 7-inch round. Cut large X, 1/4 inch deep, into top of dough, using sharp knife. Brush top of dough with reserved buttermilk mixture; sprinkle with reserved cereal.
• Bake 30 to 35 minutes or until top is golden brown and loaf sounds hollow when tapped. Cool slightly before serving.

10+5 GRAIN BREAD FOR THE BREAD MACHINE

Steps:

• Add all ingredients in the order suggested by your bread machine. Process on the basic bread cycle according to the manufacturer's directions. I use the "dark crust" setting.
• Remove from bread machine immediately after cooking. Let loaf cool for 15 minutes before slicing.

FIVE-GRAIN SODA BREAD

Steps:

• In bowl, combine all purpose, whole wheat, rye, graham flours and rolled oats, sugar, baking powder, baking soda and salt.
• Cut in margarine until well mixed.
• Stir in raisins, if using, add buttermilk and stir to make soft dough.
• Turn out onto lightly floured surface and knead about 10 times or until smooth.
• Place on greased baking sheet, flatten into circle about 2 1/2 inches thick.
• Cut a large "x" about 1/4 inch deep on top.
• Bake in 350°F oven for 1 hour or until toothpick inserted in center comes out clean.

GLUTEN FREE 5 GRAIN BREAD

Steps:

• Grease and rice flour a 9x5 bread pan.
• In the bowl of an electric mixer sift together the rice flour, sorghum if you're using, tapioca starch, potato starch, guar gum, baking powder, yeast and salt. Grind the quinoa, almonds, flax seeds, sunflower and sesame seeds and two tablespoons of the chia seeds in a clean coffee grinder until very fine. Mix with the dry ingredients on low speed until well combined and no lumps remain.
• Stir remaining two tablespoons of chia seeds in 1/2 cup of water. Three minutes later, stir well again and set aside.
• In a medium bowl whisk the eggs, 3/4 cup of warm water, olive oil, honey, vinegar, and molasses if you're using, until well combined. Stir in the chia mix. Add in one dump to the dry ingredients then beat on medium-high for 4 minutes, scaping down as needed.
• Pour the dough into the prepared pan. Spread evenly with a wet spatula slash down the middle with a sharp knife and sprinkle with the remaining sesame seeds if you wish.
• Rise dough for approximately 45 minutes, until it barely reaches the top of the pan.(I rise mine over a bowl of boiling water with a cooling rack on top, in the microwave, very successfully and it only takes 20 to 30 minutes).
• Bake at 350 degrees in a preheated oven for 45 to 60 minutes until the top is medium brown and the internal temperature is between 208 and 210 degrees.
• Allow to cool thoroughly before slicing with a serrated knife.