A Multigrain Bread Morning

OK so even though this blog is more about piano than it is food, I just have to share my exciting morning. I had my first experience baking homemade bread and not in a breadmaker! (I experimented with making bread in a breadmaker years ago and didn’t like it. It always turned out too much like store-bought bread. Who knows, maybe it was just the recipes I tried or the old breadmaker I used).

We don’t eat much bread at all partly because we try to keep or carb intake on the low-end (within reason) and partly because I’ve never found a store-bought bread I’ve ever liked. Several months ago I saw Martha Stewart make this recipe on Martha Bakes and suddenly for some reason it has been on my mind, enticing me to make it the last few weeks.

I finally got a chance to do so, and it was totally worth the work! Honestly, it wasn’t as much work as you might think!

It’s full of whole grains like wheat berries, bulgur, oats, sunflower seeds, and flax seed and uses a mix of rye, whole wheat, and all-purpose flour.

I cooked the wheat berries and bulgur the night before and set all the ingredients and tools out I would need to get started as soon as I woke the next morning.

There were 4 steps

  1. Get yeast starter going (5 minutes)
  2. Mix dough, knead, first rise. (prep plus 1-hour rise)
  3. Separate into two loaves, second rise. (prep plus 1-hour rise)
  4. Bake, cool and eat!

I did all these steps in between breakfast, doing two loads of laundry, cleaning up the kitchen, exercising, and writing my Friday Finds post for tomorrow.

I started at 7:30 am, and it came out of the oven around 11:30 am. Needless to say, my lunch consisted of two thick slices of warm bread spread with Kerrygold Pure Irish Butter – Unsalted (8 ounce) (it’s beautiful butter made from grass-fed cows) and my homemade canned pear butter from our pear tree bounty last year. Perfect alongside a warm cup of coffee on this overcast day.

I didn’t think to take pictures until the first rise was done!

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Dumped onto the counter to be separated and shaped into two loaves.

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Second rise. I only have one loaf pan, so I tried a free-form as well.

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Just coming out of the oven at a perfect 205 degrees.

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Cooling.

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Oh yeah.

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