Hearty And Healthy Five Grain Bread

Description

Toast up this delicous healthy bread and serve with soup or eat with a pat of sweet butter! There is about 2 hours rising time. Adapted from country living magazine.

Ingredients

• Bread Flour
• Whole Wheat Flour
• Cornmeal
• Old Fashioned Oats
• Wheat Germ
• Cooked Rice
• Brown Sugar
• Fast-rising Active Dry Yeast
• Salt
• Honey
• Buttermilk
• Mineral Water
• Vegetable Oil
• Egg

Instructions

1. Make the dough:
2. In a large food processor fitted with metal blade, combine the flours, cornmeal, 1 / 4 cup oats, wheat germ, rice, sugar, yeast, and salt
3. In a small bowl, combine the honey and buttermilk and stir into the dry mixture
4. Using a wooden spoon to mix by hand, add the water 1 / 4 cup at a time until a stiff dough comes together, or process until dough comes together and rides around the bowl with the blade
5. On a work surface lightly dusted with flour, knead dough by hand until glossy and elastic, about 10 minutes — or process in food processor for 45 more seconds
6. Proof the dough:
7. Coat a large bowl with the vegetable oil
8. Shape dough into a ball and place in the bowl, turning dough to coat all sides
9. Cover bowl with a clean, damp kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 to 1 1 / 2 hours
10. Form the loaf:
11. Punch down the dough and shape into a tight ball
12. Return dough to the floured surface, cover, and let rest for 10 minutes
13. Sprinkle a baking sheet with cornmeal
14. Shape the dough into a 10-inch oval, tapering the ends, and place on the baking sheet
15. Cover with damp kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 hour
16. Bake the bread:
17. Preheat oven to 350 degrees f
18. In a small bowl, lightly beat egg with 1 tablespoon of water
19. Brush loaf with egg wash and sprinkle with remaining tablespoon rolled oats
20. Using a sharp knife or razor blade, cut 3 diagonal slashes in the top of the dough
21. Bake in the lower third of the oven until the loaf is golden brown and sounds hollow when lightly tapped, 50 to 60 minutes
22. Cool on a rack
23. Serve at room temperature or toasted
24. Store in an airtight container
25. Enjoy!
26. To make a sunflower loaf, substitute 1 / 2 cup hulled sunflower seeds for the rice and add 1 more tablespoon of honey
27. Sprinkle top with sun-flower seeds before baking