HONEY MULTIGRAIN BREAD
A loaf with good texture for a multi grain bread. Just enough of a taste of honey to make great toast or sandwiches.
Provided by Jim Harned
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 2h30m
Yield 24
Number Of Ingredients 9
Steps:
- In a small saucepan, combine the cornmeal and water. Bring to a boil and cook for 5 minutes. Pour into a large mixing bowl. Stir in salt, oil and honey; let cool until lukewarm.
- In a large bowl, combine the cooled cornmeal mixture with the yeast, rye flour, whole wheat flour and 4 cups unbleached flour; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Allow dough to rise 30 minutes, or until doubled.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven for 40 minutes, or until bottoms of the loaves sound hollow when tapped. Remove from pans and allow to cool on a wire rack.
Nutrition Facts : Calories 74.6 calories, Carbohydrate 13.2 g, Fat 2 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 0.3 g, Sodium 293 mg, Sugar 3 g
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