"With cooler temps, I can actually turn the oven on. ready to move beyond
pizza dough and onto bread (thank you for your inspiration). Have a stone ground
whole wheat flour and flax meal. oh and some stone ground buckwheat flour.
recipe(s) you reco?"
Well, Moria, in fact I do! Sometime after the airing of our first season of Breaking Bread, a woman named Anna Druelinger sent me several recipes, including one for multigrain bread that she developed back in 1976, and very kindly anticipated that I might make use of it by adding at the bottom of the page: “You have my approval to use these recipes as you desire.” I have adapted her original version somewhat, and scaled it down to produce two loaves instead of four.
At Saint Bede Abbey, Fr. Marion of happy memory was one of the biggest fans of multigrain breads, especially toasted for breakfast. He’d pass up any number of coffeecakes, pastries and doughnuts for the sake of toasted wheat bread with butter and honey. This bread already has plenty of honey flavor already, so butter alone may be just right. I specify light honey in the recipe; if you have honey that is dark and more strongly flavored, you may want to reduce the amount to 1/3 cup. And for you locals, the 2012 St. Bede honey crop is now on sale in the our business office: $5 for a honey angel, $11 for a two pounder.
Anna’s Honey Bread
1½ cups whole wheat flour
¼ cup quick cooking oats
¼ cup rye flour or buckwheat flour
¼ cup wheat germ (but you can sub flaxseed meal if that's what you have, Moira!)
¼ cup wheat bran
2 teaspoons salt
2 packages active dry yeast
2 cups milk
½ cup light honey
¼ cup vegetable oil
1 egg, lightly beaten
3 to 3 ½ cups bread flour
In a large mixing bowl, combine whole wheat flour, oats, rye flour, wheat germ, wheat bran, salt and yeast; mix well. In a saucepan, heat milk, honey and oil to 130 degrees F. Stir into dry mixture and beat for 2 minutes, then add egg and beat for 1 minute more. Let the batter rest for 5 minutes as the various grains absorb moisture.
Add 3 cups of bread flour, one cup at a time, mixing thoroughly after each addition. Turn dough out onto a lightly floured surface and knead for 3 minutes, adding small amounts of the remaining flour to keep the dough manageable. Cover the dough with a clean dry dish towel and allow to rest for 5 minutes, again as the flours absorb the moisture. After the resting period, knead the dough for another 5 to 7 minutes. The resulting dough should be sticky but not gooey, firm but not stiff. Lightly oil the surface of the dough and place it in the rinsed mixing bowl. Cover with a towel and let rise in a warm, draft-free place for 60 to 90 minutes, or until doubled in bulk.
Punch down dough and knead briefly to work out the larger air bubbles. Divide dough in half and form into loaves. Place loaves in lightly greased 8 ½ x 4 ½ x 2 ½-inch loaf pans. Cover with a towel and let rise for 30 to 45 minutes or until nearly doubled in bulk.
Preheat oven to 350 degrees. Bake 40 to 45 minutes or until loaves are dark brown and sound hollow when tapped. Remove from pans and let cool on wire racks.
Note: If you don’t have any wheat germ or bran, you can substitute crushed bran cereal. The oats, rye/buckwheat flour and honey combine to make an unusually sticky dough, so resist the temptation to add more flour than is absolutely necessary to keep the dough from sticking to your hands. Don’t push downward too hard as you knead and you’ll have an easier time of it.