A Post on Homemade Multigrain Bread

Hi all,

How is going summer? I still can’t believe it but I’m sick, now lying on the couch with high temperature, trying not to sleep at least for now, until I finish this post.I think it is the worst thing happens during summertime; for a moment you think it’s the coldest day ever, while people around you hanging around with swimsuits or tiny little dresses, you hug a blanket at the hottest time of the day or cover yourself with a heavy cardigan outside under the sun .. Another moment, while everyone freshens up, you are sweating like crazy..

If I did explain my situation clearly and exaggeratively, let’s turn back to the aim of this post; my homemade bread recipe..:)

I will be honest with you all, I tried a lot until I get this consistency and also tried the bread machine for several times but it all ended up with failures. Hopefully, using these ingredients that I will list below, baking 30 – 35 min. in the oven, you will get best results.

This recipe has been waiting in the queue for sometime.. Hope, you’ll give a try and like it a lot! Let me know 😉

berryindahouz (4)

 

Ingredients:

  • 5 cups of whole wheat flour
  • 1 package of dry yeast
  • 1 teaspoonful of sugar
  • 2 cups of mild water
  • 1 teaspoon of salt
  • 1 cup of mix of sunflower seed +pumpkin seed + flax seed + sesame

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Firstly, you need to activate the yeast; mix together sugar, yeast and 2 cups of water in a bowl and wait half an hour.While you are waiting, you will see the surface of the water yeast bubbles.

In another bowl, add  flour, activated  yeast, salt, mix of seeds and begin to knead. After you prepare the dough, cover the bowl with cling wrap and also a towel, leave it in a mild place to rise until doubled. (approx. 60 min.)

After this process, place the dough into greased pan or pyrex, cover it with damp towel again for fermentation and leave it for 20 min. inside the oven.

When it’s done, dough is ready for baking; bake at  180 degrees for 25 to 35 min. Don’t overbake it!

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Here it is! Your bread is ready!

june1 23 (24).JPG

A quick tip: After it is ready to be taken out from oven, I immediately covered it with damp towel and I put it back inside the hot  oven ( but of course not working!) to prevent crust from getting hard and rest it one day in the oven.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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2 thoughts on “A Post on Homemade Multigrain Bread

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