Recipe of the Week: Multigrain Sandwich Bread


Multigrain Sandwich Bread


5 1/4 cups multigrain bread flour
2 Tbsp. organic sugar (or liquid sweetener such as honey or maple syrup)
1 1/2 tsp. salt
1 1/2 Tbsp. (rounded) instant yeast
1 1/2 Tbsp. oil
2 cups warm water (somewhere between 100 and 115 degrees Fahrenheit)

  1. In the bowl of a stand mixer, stir together dry ingredients (if using liquid sweetener, wait until next step).  Add oil and water (and liquid sweetener, if using).  Using a bread hook, mix for 1 minute and then check the consistency of the dough.  The dough should be very sticky.  If it is too dry, add more water.
  2. Mix for 5 minutes, until it has a smooth, even consistency.  (Do not add any more flour after the dough has finished mixing.)
  3. Spray kneading surface with cooking spray and turn dough out onto surface.  Knead dough briefly until it has a smooth even consistency (this will only take several turns of the dough to accomplish).
  4. Divide dough into 2 pieces and form each piece into a loaf shape and place into greased loaf pans. Cover with a large dish towel and let rise for 25 minutes.
  5. While loaves are rising, preheat oven to 350 degrees Fahrenheit.  When loaves are ready to go into the oven, use a sharp knife (you can lightly spray your knife with cooking spray to prevent dragging) to make several slashes in the top.  Make each cut about 1/4-inch deep at a 30 degree angle.  Bake loaves for 25-30 minutes, or until they are golden brown.
  6. Remove from loaf pans and place on drying rack to cool.

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