Nine-Grain Bread

Nine grains, whole wheat flour and honey bake into a homemade loaf of multi-grain yeast bread for dinner rolls or sandwiches. This healthy, hearty bread recipe makes 4 loaves. There are eight grains in the "multi grain mix", the ninth grain is the whole wheat flour. The grain mix listed here can be adapted to whatever is found in the pantry at the time of baking. However, make sure that at least half of the multi grain mix is made with whole flours to bind the dough.

The remaining half can be a choice of whole grains for texture and variety. There is more than enough grain mix for one batch of bread. Store the remaining mix in an airtight container or Ziploc bag and freeze for another bread baking day. Likewise, a handful of multi-grain mix can be added to pancake batter, muffins and granola, or as a topping on cereal or yogurt.

Multi Grain Mix Recipe:
1/2 cup cornmeal
1/2 cup quick oats
1/2 cup millet
1/2 cup sunflower seeds
1/2 cup ground flaxseed
1/2 cup couscous
1/2 cup rye flour
1/2 cup buckwheat flour

Mix all ingredients in a large Ziploc bag or a small plastic container with a tight-fitting cover. Use immediately, or store in freezer for up to 3 months.

9 Grain (Multi Grain) Bread Recipe
4 cups lukewarm water
1/3 cup canola oil
1 cup honey
3 Tablespoons liquid lecithin
1 1/2 Tablespoons salt
2 Tablespoons instant dry yeast
1/3 cup vital wheat gluten
2 Tablespoons wheat germ
2 Tablespoons soy powder
8 1/2 - 10 cups whole wheat bread flour
2 3/4 cups grain mix

Spray 4 regular size loaf pans with vegetable spray, and set aside.

Mix water, canola oil, honey and liquid lecithin in a large mixing bowl fitted with a dough hook, or beat the liquids together with a hand whisk.

Mix all dry ingredients together, except the whole wheat bread flour and multi grain mix, and add to the mixer. Blend well.

Add 8 1/2 cups of whole wheat flour, and mix on low speed until dough forms a ball.

Add the multi grain mix and knead by hand or machine. Add more flour – a half of a cup at a time – if the dough is too sticky. Knead for approximately 15 minutes or until dough forms a membrane that doesn't tear when stretched (sort of like a balloon). Turn out onto a lightly oiled surface, and let rest for 15 minutes.

It is not necessary to let the bread dough go through two risings when using instant dry yeast. One rising is enough, but two won't hurt either.

Divide 9 grain bread dough into four equal pieces, and roll them into a log, tucking ends underneath. Pinch the seem with fingers, and place bread seam side down in prepared pans.
Let bread dough rise in a warm place until double in size. Try not to disturb the bread, or let it get any drafts. This could take longer than usual because of the heaviness of the dough. Covering the dough with a tea towel works great.

Bake at 350 degrees for 35-45 minutes. The multi grain bread is done when it is golden brown and sounds hollow when tapped.

Remove from oven and let sit for about 5-10 minutes in the pans. Remove from pans, and let cool completely on wire racks before packing them in plastic bags.

Makes 4 regular size 9 grain breads.

How To Make Multi-Grain Dinner Rolls

Follow directions for bread recipe above. Instead of baking them in loaf pans, divide the batch into 4 loaves and let rest for 15 minutes.

Cut each piece of dough into 10-12 balls. Roll two at a time, one in each hand, in a circular motion on a lightly oiled surface until the dough ball is tight and compact.

Place almost next to each other on a parchment li-ed or lightly sprayed baking sheet. Cover with a tea towel, and let rise until double.

Bake at 350 degrees F. for 22-25 minutes – more or less – or until tops are golden brown and crusty.

Eat warm dinner rolls right away, or let cool completely before packaging.

Makes 40-50 dinner rolls.