Multi Grain Bread

http://www.tiffanystable.com/

I made this recipe the other day. I used hard red and spring wheat, rye, oats, spelt, and lentils. The bread turned out REALLY good--and no one will ever know I put all of the other grains AND lentils in it.

Multi Grain Bread

(this is a rough recipe)

I ground all of these grains together first:

2 cups hard spring wheat

2 cups hard red wheat

2 cups spelt

2 cups rye

1 cup lentils

In a mixing bowl I added the following:

6 cups warm water

1/2 cup raw honey

1/2 cup olive oil or grape seed oil

I poured 8 cups of the flour over the water, then added the following:

3 tbsp instant yeast

2 tbsp gluten

2 tbsp sea salt (don't let the salt touch the yeast)

3 cups whole oats

Mix together until blended. Then add 5-6 more cups of flour. You want the dough to be a little sticky, not too heavy. Knead for 8 minutes.

Place in a greased bowl, cover and allow it to rise until double. Punch down the dough, divide it into 6 loaves and place in bread pans. Allow it to rise again until almost double.

Bake in a pre-heated 350°F oven for about 22-24 minutes. Remove from the pans, place and cooling racks to cool.

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By Tiffany Perez
Tiffany’s Table L.L.C.
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