Multigrain Bread | Video Recipe
We know that many of you having been dying to get ahold of some of our recipes. So we decided to create this Martha Stewart-styled video to show you how to make one of our staple recipes: multigrain bread. This is one of the most popular recipes that guests ask for and is also one of the easiest to make! This is a no-knead bread that is designed to enjoy with some butter on top, but can be kneaded to use the slices for sandwich making.
Time: 2 hours
One loaf serves 10.
Also easily shaped into rolls
2 cups hot water
1/3 cup honey
2 teaspoons salt
2 1/2 teaspoons active dry yeast
3 tablespoons sesame seeds
1/3 cup millet
2 cups unbleached white flour
2 1/2 cups whole wheat flour
1. Stir the hot water, honey, salt, and yeast together in a large bowl, and let stand until the yeast is dissolved and beginning to bubble, 5 - 10 minutes.
2. Add the white flour, and beat vigorously with a wooden spoon for 2 to 3 minutes. Add the sesame seeds and millet. Continue beating as you gradually add the whole-wheat flour. Add just enough whole wheat flour to make a stiff, heavy, sticky batter - it should not be thick enough to hold its shape outside the bowl.
3. Pour batter into a greased loaf pan and smooth the top with wet fingers. Cover and let rise to the top of the pan, about 1 hour.
4. While the loaf is rising, preheat the oven to 400°F. Bake for 45 to 50 minutes, until browned on top and pulling away from the sides of the pan. Turn out of the pan and cool on a rack. Let cool 2 to 3 hours before slicing.