Crusty Whole-Grain Bread Recipe

AuthorSteve Nubie
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What makes this bread crusty is mixing it in the bread machine and rising it and then taking it out and finishing It in the oven. Bread machines create a good crust and if you want to go from start to finish in the bread machine use the dark crust setting. We’ve going to get a bit creative and use only the dough-cycle and finishing in a conventional oven on a cookie sheet.

We’re also going to use a blend of whole grain flours to give us a multi-grain loaf. Most of the flours can be found in the specialty aisle in the grocery store rather than in the standard baking section.

INGREDIENTS:
 2 cups of water at 110ºF./43ºC.
 2 tsp of salt
 2 tbsp of canola or vegetable oil
 2 tbsp of dark or light molasses
 2 cups of bread flour
 2 cups of whole-wheat flour
 1/2 cup of rye flour
 1/2 cup of oat bran
 2 ¼ teaspoons of bread machine yeast
 2 tsp of anise seeds
DIRECTIONS:
1

Place all of the ingredients into the bread pan in the order indicated in the recipe and select the dough setting.

2

Keep an eye on the dough ball during the kneading cycle. If it appears to be too dry, add a teaspoon of water at a time to achieve the desired consistency. If the dough ball appears to wet, add a teaspoon of bread flour at a time to achieve dough consistency.

3

Butter a large baking sheet and roughly shape the dough ball into a loaf shape. Allow to rise for another 30 minutes to an hour.

4

Preheat the oven to 375ºF. /190ºC.

5

Brush the top of the loaf with a mix of 1 egg yolk whisked with 1tablespoon of water.

6

Bake for 1 hour or until the loaf has browned and a tap on the bottom of the loaf makes a hollow sound. Let rest for 10 minutes. Slice and serve.

Ingredients

INGREDIENTS:
 2 cups of water at 110ºF./43ºC.
 2 tsp of salt
 2 tbsp of canola or vegetable oil
 2 tbsp of dark or light molasses
 2 cups of bread flour
 2 cups of whole-wheat flour
 1/2 cup of rye flour
 1/2 cup of oat bran
 2 ¼ teaspoons of bread machine yeast
 2 tsp of anise seeds

Directions

DIRECTIONS:
1

Place all of the ingredients into the bread pan in the order indicated in the recipe and select the dough setting.

2

Keep an eye on the dough ball during the kneading cycle. If it appears to be too dry, add a teaspoon of water at a time to achieve the desired consistency. If the dough ball appears to wet, add a teaspoon of bread flour at a time to achieve dough consistency.

3

Butter a large baking sheet and roughly shape the dough ball into a loaf shape. Allow to rise for another 30 minutes to an hour.

4

Preheat the oven to 375ºF. /190ºC.

5

Brush the top of the loaf with a mix of 1 egg yolk whisked with 1tablespoon of water.

6

Bake for 1 hour or until the loaf has browned and a tap on the bottom of the loaf makes a hollow sound. Let rest for 10 minutes. Slice and serve.

Crusty Whole-Grain Bread Recipe

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