Homemade multi-grain bread

When I decided to start this blog, I thought it fitting to start with a post on homemade bread, as what is more appropriate than breaking a loaf of bread to start things off?  This is my favourite bread recipe.  I'll admit that I haven't tried a whole lot of different recipes but when I first tried this one, I knew I wouldn't have to look any further.  This recipe comes from Kim Boyce's Good to the Grain cookbook.  My sister gave me this cookbook a number of months ago knowing my love for experimenting and baking with whole grains.  Little did she (or I, for that matter!) know just how much this cookbook would further engrain my passion for whole gains and open me up to experimenting with all kinds of new ones. 

So, this takes me back to my bread...  Well, actually it is Ms. Boyce's bread, but I have played around a bit with the flours and the methods to add my own touch.  Whereas the original recipe calls for whole wheat and white bread flours, I have expanded this to include spelt and barley, and use unbleached all-purpose in lieu of bread flour.  This makes a slightly darker loaf and a little bit heartier.  I have tried to eliminate the white flour completely but it didn't turn out.  The bread was way too crumbly and hence too difficult to cut and butter.

Also, I should add that my little family of three cannot eat a whole loaf as the original recipe makes.  I make two smaller ones, and pop one in the freezer right after baking.  This gives me homemade bread later in the week without double the time and effort!   If you try it, I think you'll be pleasently surprised how easy it is.  My only advice is to plan ahead, because although it isn't too labour intensive, it does take approximately 3 hours from start to finish (not including cooling period!)  This bread is so good, I find pairing it with anything more than a nice slab of butter takes away from the yumminess.  Here is my recipe:

Multi-grain bread

2 1/4 tsp yeast
3 Tbsp molasses
2 cup warm water
1 1/2 cup whole wheat flour
1 cup spelt flour
1 cup barley flour
1 cup unbleached all purpose flour
1 cup oats
1/4 cup unsalted butter, melted and cooled slightly
1 Tbsp kosher salt

1. Combine yeast, molasses, and water into the bowl of a standing mixer.  Stir together, scraping all the yummy molasses off the bottom of your bowl to incorporate.  Let stand 5 minutes until surface is nice and foamy.
2. Combine the flours, oats, and butter in a large bowl.  Add to yeast mixture and stir with a wooden spoon.  Cover and let stand for 30 minutes.
3. Add the salt to your dough and, using the dough hook on your mixer, mix on level 4 for 6 minutes.  The dough should not stick to the sides of the bowl.  If there is any sticking, simply add extra all-purpose flour, 1 tbsp at a time until it no longer sticks.
4. Dump the dough out onto a floured surface and knead with your hands a few times.  Put the dough into a greased bowl and roll around to cover the surface of the dough.  Cover and let stand for 1 hour.
5. Using a knife, cut the dough into two halves.  Take one half and press down on floured surface, working towards a rectangular shape, pressing out all the air bubbles.  Fold the dough down from the top to the middle, and fold the bottom up to meet the top fold.  Bring top and bottom together and pinch ends to seal.  Pinch the sides together and roll the dough back and forth to form evenly into the shape of your pan.  Place the dough seam-side down into a small greased loaf pan.  Repeat with other half of dough.
6. Cover loaves with towels and let rise for one hour.  While the dough is rising, turn the oven on to 400o. 
7. When dough has finished rising, bake for 35 minutes.  To test if bread is done, tap the top of the loaf.  If it sounds hollow, pull it out.  If not, put it back in for a few more minutes.
8. Remove bread immediately from the pans and let cool on cooling rack until completely cool.