At our farmer’s market booth, we produce a wide variety of baked goods. My daughter Amalia bakes mile-high muffins and quick breads, mostly. My mom makes raised donuts, pies and her locally-famous cookies. I make bread and bring lots of veg and flowers and herbs from my garden. Our good customers ask lots of good questions. I don’t blame them. It’s good to be an informed consumer. But sometimes we are rendered incoherent by a guileless question like this one:
Studying a plate of angel food cake that my mom just made that morning, containing egg whites from my own spoiled chickens, and a strawberry cream cheese frosting that has ripe crushed strawberries whipped into it, a recipe that she formulated herself, over time, until it was just perfect)
Or did I go over that line of decency and decorum that I dance around quite frequently? Tell me. I won’t take it too hard.
Easy Whole Wheat Bread
It’s fluffy and white but not too fluffy, you know what I’m saying? It has got a nice chew to it, too. There’s just no
Way that it could come from a box! If you ask me really nicely, I could probably get my mom’s recipe for you. I’ve never actually made the cake myself, since Mom’s is so spectacular. She makes it, so I don’t have to.
We make everything from scratch, with freshly-ground flour, real butter, local honey, and other wholesome ingredients. We all learned how to do this from Mom. The only time that I remember buying food in a box was when we were camping, and then we would buy Hamburger Helper. It was a real treat, though not as good as Mom’s homemade hamburger dishes,
The Weird Story Behind Ezekiel 4:9 And The Bread It Inspired
We use herbs and veg and fruit from our own gardens and orchards. We make everything for our customers just the way we make it for our own families. I’m not bragging. Just stating the facts, ma’am. Or sir.
That’s what I should have said to the pleasant-faced lady. Hey. That could be a great advertising slogan. The visual image would be . . .
I don’t think there should be a visual, actually. Stacks of dirty pots and pans? A flour-dusted kitchen? A greasy mess at the end of an afternoon of frying donuts? Us dropping our dead-tired bodies into bed at the end of market day?
The Key Ingredients That Make 6 Grain Bread Unique
. maybe we’ll just go with something different. Something cute and cuddly. Like a puppy, or a basket full of kittens. I’ve already used the baby gerbil photo enough times, I think.
There. That is perfect. I think that ought to be our new slogan. But actually I was going to share a bread recipe with you, wasn’t I? Do you actually read all this silly rambling that I put you through, Gentle Reader, or do you just
On to the bread recipe. One of my favorite “traditional” breads that I make (i.e. non-artisan) is this Chewy, Crunchy 9-Grain Bread. It’s makes excellent toast and sandwiches. I kinda made the recipe up . . . (
Vegan Nine Grain Whole Wheat Bread
) . . . so you don’t have to. I’ve fiddled and tweaked it over the years (like my mom does) and it makes a great bread. The recipe involves a pre-step. You’ve got to first mix up a 9-grain mix, first. But then you’re good to go.
The 9-grain mix that I use in this recipe is my own invention, and is actually a mixture of many kinds of seeds and grains, and it changes from time to time. So feel free to mix your own, according to your tastes, if you like!
Tagged on: 9-grain bread recipe, bread making, farmer's markets, hearty crunchy wholegrain bread recipe, recipe for 9-grain mix for bread, selling bread at farmer's market
Multigrain Bread Recipe: How To Make Multigrain Bread Recipe
I'm Amy and I live on a few windy acres in Nebraska, with an assortment of critters, hubs Bryan and youngest kid Mack. Join us as we learn more about growing our own food, making and fixing our own stuff, nurturing community, and creating more beauty in our own lives. (Click on the photo for more about me *yawn* if you really wanna.)This incredibly light and fluffy multigrain bread is the best of both worlds - light and fluffy bread, perfect for sandwiches or toast, but with the added goodness of whole grains and a crunchy, seedy topping. Makes 1 large loaf or 2 small loaves.
This incredibly light and fluffy multigrain bread is the best of both worlds – light and fluffy bread, perfect for sandwiches or toast, but with the added goodness of whole grains and a crunchy, seedy topping.
Today I’m sharing my latest daily bread of choice. It’s a light and fluffy multigrain bread, filled and topped with lots of grains. It’s a “best of both worlds” bread, with a light and fluffy texture, combined with some whole grain goodness. And did I mention the lovely, crispy, toasted seed crust?
Bread Machine 9 Grain Bread Recipe
You’ll love the great flavour and texture of this bread, together with the added goodness of whole grains. It makes great sandwich bread and is lovely toasted, as well. It’s also a fast-riser, so you’ll be enjoying it in no time!
Cereal Mix – This loaf uses multigrain cereal mix, which is a mix that is generally used to make a hot cereal when combined with hot water or milk. This kind of mix is the most efficient way to get a variety of whole grains together. Do note though, that these mixes are 100% whole grains, with no added sweeteners etc, so steer away from the commercial flavoured oatmeal mixes etc.
The most common is a “7-grain” cereal mix. If you are in Canada, Bulk Barn sells both a 7-grain (Hard red wheat, barley, rye, steel cut oats, brown flaxseed, millet, buckwheat) and a 12-grain (Cracked wheat, cracked rye, cracked triticale, oat flakes, millet, cracked oats, barley flakes, sunflower seeds, natural sesame seeds, buckwheat grits, brown flaxseeds, yellow flaxseeds) cereal mix. Either of those will work fine. Bob’s Red Mill also has a 7-grain mix.
Grain Bread Recipe
If you can’t find any of those mixes, look for something like a porridge mix. Rogers makes a couple of Porridge mixes – Porridge Oats and Healthy Grains (oat flakes, oat bran, wheat bran and flaxseed) or Porridge Oats and Ancient Grains (Oat, rye, barley, spelt and khorasan flakes, oat bran, millet, flaxseed, quinoa flakes). Quaker makes a mix called Quaker Super Grains Hot Cereal, that is a mix of whole grain oats, flaxseed, and quinoa.
My best advice is to browse the hot cereal/oatmeal section at the grocery store or the natural foods section and see what you can find. If you really can’t find something, see below for a homemade multigrain cereal mix.
All Purpose Flour – for the lightest loaf, use all purpose flour. I prefer unbleached all purpose flour. You can also use bread flour, though you may need a little less than specified. If you want to add some whole wheat flour to the loaf, you can replace up to 1 cup of the all purpose flour with whole wheat flour, though your loaf will not be as light as fluffy as the original with this change.
Multi Grain Bread With Sesame, Flax And Poppy Seeds Recipe
Vegetable Oil – Using oil in yeast breads helps create the soft and light texture. It is also good for anyone wanting a vegan yeast bread. That said, you can certainly replace the oil with an equal amount of melted and cooled butter.
If you can’t find a pre-mixed multigrain cereal mix, you can mix up your own with a combination of any of the following whole grains:
Rolled oats, quick oats, steel cut oats, quinoa, flaxseed meal, flaxseed, sesame seeds, oat flakes, rye flakes, barley flakes, cracked wheat, wheat bran, oat bran, millet, buckwheat.
Grain Whole Wheat Bread
Since this dough can start with any number of multigrain cereal mixes, it may absorb the water differently. You may find you have less water in the bowl than shown here after it sits for 20 minutes. That’s ok :)
Be sure your cereal mix has cooled to just lukewarm before adding the yeast or you could kill the yeast before you get started. Test with an instant read thermometer if you have one and make sure it’s about 105F. Otherwise, test with your finger. It should be lukewarm and not feel hot at all.
I like to add a couple of tablespoons of small seeds to my bread. Here I’ve added some poppy and sesame seeds, together with a little flaxseed meal. It’s totally optional though.
Rustic Multigrain Bread
Thee secret to a light and fluffy loaf is to not add too much flour! In the photo above, you’ll see that the dough with the 4 cups of flour added is loose and wet. Yours may be a little less loose, depending on the cereal mix that you used, but it should be very moist at this point. That’s what we want. You may be tempted to add more flour, but resist the urge to add it at this stage.
Once we rest the dough for 15-minutes, the grains will continue to absorb the moisture in the dough and be a lot less loose. After that, simply remove
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