Baking Bread

IN my attempt to eat cleaner and saving a buck, I have tried to take on the task of making my own multi grain bread....

Seriously...


Crazy right?!  Well, it IS super easy and yummy, but I never thought I would ever become this frugal! We will be using the bread for morning toast, sandwiches, and dinner.  I have made 2 batches so far (4 loaves) and a couple things I have discovered:

1) Kneading bread and hitting it is an AWESOME feeling!
2) I REALLY need to get more bread pans, so I don't have to start all over to make another batch.

Well, here the recipe I use, it is from my absolute favorite cook book,  Better Homes and Gardens Cookbook. And lucky me, its not found online, so for YOU, I will type it!

Mixed Grain Bread

3 1/2 to 4 Cups All purpose Flour
2 Packages Active Dry Yeast
1 1/2 Cups Milk
3/4 Cup water
1/2 cup cracked wheat (check you farmers market for this, you can get it pretty darn cheap)
1/2 Cup Cornmeal
1/2 Cup Packed Brown Sugar
3 Tablespoons cooking oil
1 1/2 Teaspoon salt
1 1/2 Cups Whole Wheat Flour
1/2 Cup Rolled Oats (Side note here: you can use ANY oatmeal from the large tubular container...I didn't know that! I looked it up.)

In a large mixing bowl put in 2 of the cups of flour and the yeast.  In a pot add: Milk, water, cracked wheat, cornmeal, brown sugar, oil and salt.  Bring to warm, NOT even close to boiling, you just need it pretty warm to activate the yeast.  Pour contents in the mixing bowl, mix on low 30 seconds, use wood or plastic spoon to scrape side (did you know you should NOT use metal spoons on metal pans?!? It gives a metallic taste, just learned this). Then turn on high speed for three minutes.  After stir in whole wheat flour, oats and another cup of flour.  Transfer mixer on to a lightly floured surface.

What I do when kneading bread:
I lay on lightly floured surface, sprinkle flour on top, then massage the bread (ooo lala!).  You will keep adding flour until the dough stops sticking to your hands, that's when you know its done! Just be sure the dough is an even consistency. (EASY huh?)  Them slap the dough a couple of times (ok, maybe not nessasary, but so fun!).

Put the dough in a ball and put it into a lightly oiled bowl, flip dough around and cover with towel (the point here is to let the ball get oil on top and bottom).  Put in warm place for about an hour, should double-ish in size.

Punch the dough down with fists, and flip onto floured surface, divide in half, cover with towel and let rest for 10 minutes. Lightly grease 2 8x4x2 inch loaf pans.

Shape the dough in a cylinder shape and make fit in loaf pans. Cover. let rise in warm place for another 30 minutes.

Spray or sprinkle tops of loaves with water, sprinkle with oats, and put in 375 degree oven.  Bake for 30-35 minutes or until they sound hollow when tapped on. I also spray about 2 more time quickly during baking time, I find it makes the crust crunchy.

Enjoy!

On a side note, whole wheat bread with grains will be a bit more dense and will not rise as much due to the lack of gluten. Just FYI
-Mary