Multi-Grain Whole-Wheat Bread

By Bostoncook

Ingredients

• 1 3/4 cups whole-wheat flour
• 3/4 cup bread flour (see Note)
• 3/4 cup 7-Grain Cereal
• 2 tablespoons skim dry milk
• 1 package active dry yeast
• 1 1/4 teaspoons salt
• 1 1/3 cups water
• 2 tablespoons molasses
• 1 1/2 tablespoons canola oil

Details

Servings 2

Preparation

Step 1

1. Combine whole-wheat flour, bread flour, 7-grain cereal, milk powder, yeast and salt in a food processor fitted with a metal chopping blade (not a dough blade); process for 15 seconds. Stir water, molasses and oil in a measuring cup until the molasses is fully dissolved. With the processor running, slowly pour the liquid through the feed tube. When combined, stop processing and let the dough rest in the workbowl for 30 minutes.

2. Process the dough for 45 seconds. (It will be sticky and will not form a ball.) Scrape into a medium bowl coated with cooking spray. Cover with plastic wrap. Let the dough rise until doubled in bulk, 1 to 1 1/4 hours.

3. Coat an 8.5-by-4.5-inch loaf pan with cooking spray. Turn the dough out onto a lightly floured work surface and sprinkle lightly with flour. Punch down and form into a loaf. Place in the prepared pan. Cover with plastic wrap and let rise until doubled, 50 minutes to 1 hour.

4. Preheat oven to 400°F.

5. Bake the loaf until dark brown and hollow-sounding when tapped, 35 to 40 minutes. Turn it out onto a wire rack to cool before slicing.

1 1/2-pound loaf (14 slices).
Multi-Grain Bread with Dried Fruit & Nuts: Add 1 cup dried fruit, such as raisins, dried cranberries, chopped pitted dates and/or chopped dried apricots, and 1/2 cup chopped walnuts to the dough after you remove it from the processor in Step 3; knead until mixed in.
This was good; very dense. Didn't hold up nearly as well as I'd hoped - would freeze next time.