I am asked A LOT for my bread recipes…..I am always hesitant to give them out because I do my bread by feel, not by strict measurements. And this particular recipe is no different. But for “white bread lovers” this is one of my favorites, so I thought I’d share it, but please know that the exact measurements of flour will vary from day to day, season to season, batch of flour to batch of flour…..humidity and weather have A LOT to do with how your flours are going to absorb the liquids and thus affecting how much flour you actually need to use.
This is not a straight white bread, but it has enough organic unbleached flour (the particular brand that I use is simply whole wheat flour that has been sifted to get all of the bran out of it) in it that it looks white, and doesn’t have the heavy flavor or density of whole wheat or whole grain breads.
10 Grain Bread
Yield 2 loaves
- 1/4 cup 10 grain cereal (or if you can only find 7 or 9 grain that is good too–this looks almost like a coarse cream of wheat cereal in it’s dry form)
- 1 cup water
- 3/4 cup warm water (no warmer than 115 degrees)
- 3/4 cup plain yogurt (not Greek–any fat content is fine)
- 1 cup whole wheat flour (freshly ground is best)
- 3 1/2-5 cups unbleached flour
- 1/4 cup cold pressed olive oil
- 1/4 cup raw honey
- 1 tsp. salt
- 1 tbsp. yeast
Remove yogurt from refrigerature, measure and let stand to come to room temperature while cereal cooks & cools.
In a small saucepan combine cereal and 1 cup water and let simmer over medium-medium low heat until very thick and the cereal is no longer crunchy, stirring constantly (this takes 10-15 minutes). Remove from heat and let cool for 10-15 minutes (it will get thicker)
Once cereal has cooled to a just warm temperature, place in mixing bowl, add 3/4 cup warm water, room temperature yogurt, whole wheat flour, 2 cups unbleached flour and yeast. If using a stand mixer use the kneading attachment (or wooden spoon if not) and mix until all ingredients are very well mixed. Cover and rest for 15-20 minutes until the dough has gotten puffy and fluffy looking. Stir down dough, add honey, oil, salt and measuring 1/2 cup at a time unbleached flour until dough is very slightly tacky but no longer sticky (if using stand mixer you will keep it in the mixer through all of the phases, if making by hand, you may have to knead in the last 1/2-3/4 or even 1 cup of the flour). Once dough is at a point that it is still slightly tacky, but no longer sticky, knead for 5 minutes by machine or 8-10 minutes by hand on a VERY VERY VERY lightly floured surface. Knead until dough is soft, supple and very smooth. If kneading by hand, place dough back in bowl. Cover dough with plastic wrap or a clean lint-free dish towel and let rise until doubled in bulk (this should take 30-40 minutes depending on how warm your kitchen is). When dough has doubled in bulk, punch down and divide into two equal pieces.
Lightly oil 2 8″ x 4″ loaf pans and shape dough into loaf shape. Place in loaf pans and cover with a clean lint free dish towel and let rise until dough has just cleared the top of the loaf pan (you will want no more than 1 inch above the loaf pan) (in my kitchen, most of the time, this takes 15-25 minutes, but this time will depend on your kitchen and your climate). Place both loaves in preheated 350 degree oven and bake for 30 minutes or until golden brown and internal temperature of loaf is 190 degrees or higher.
Remove from oven and cool in pans on cooling rack for 5 minutes, after 5 minutes remove from pans and cool completely on cooling racks.