Jump to content
MrsSurvival Discussion Forums


Recommended Posts

Last week I started playing with my food again, and since I noticed that my roommate liked a particular multi-grain bread (at $3.95 a pound (!$!$!) that is where I chose to go play. She is not that fond of whole wheat bread so I tweaked a bread machine white bread with some fortifying ingredients. She loves the result, so much so that I now get to bake ever other day in 80 degree temps. Oh well, the price of success.



Put in the bread machine pan in the order directed by the manufacturer. Mine takes liquids first so I use this order:

10 oz water

1 3/4 tsp salt

2 TB margerine

4 cups white flour

1/2 cup oat bran

1/4 cup soy flour

1/4 c vital wheat gluten (helps this dense bread rise)

2 TB corn meal

4 TB sugar

2 TB cinnamon (do not omit, the loaf has a hint of cinnamon really dresses up the flavor)

1/4 c instant dry milk powder

1 pkg dry yeast

I set this for dough as I don't like the loaves my breadmaker turns out, but I would use a sweet bread setting, due to the extra sugar & soy flour making the loaves brown faster. I put the dough after shaping in a standard (8 x 5 inches or so) bread pan and let it rise until at least double (about 30 min). This makes a very tall loaf - about 7 inches over all. Then I bake at 325 degrees (lowered heat due to the browning issue). AFter 15 min the top is quite brown so I tent it with foil and put it back to finish baking & brown the bottom part a little (another 20 to 30 min). Remove from pans immediately when done and cool on a rack. This is a very dense moist loaf, so let cool before slicing, or you may get a slightly squished loaf...And Mary says she likes it very tall, the way her Mom used to make it.


One slice is 1/12th of the loaf (about 3/4 inch thick) and has 125 calories, 3 grams fat, 0 cholesterol, 364 mg sodium, 4.6 grams carbs, 2 grams fiber, 9.7 g protein, 184 mg potassium, 57 mg calcium, 25 g magnesium, 2.5 mg iron, and 88 IU of vitamin A.


Mary eats a couple slices for breakfast now and says don't bother making eggs, I'll just eat this...

Edited by kappydell
Link to comment
  • 2 years later...

SUCCESS!!!! After more tweaking I have modified the recipe for this bread until I get a consistently non-bitter (sweet), soft, high rising multigrain bread. Mary is very critical of most whole wheat breads, because they tend to be bitter and dry. This one is not, and it makes two medium loaves plus a batch of about 8 dinner rolls.

Here is the revised, final recipe:



3 cups white bread flour, or 2 1/2 cups all purpose flour plus 1/2 cup gluten

2 tsp salt

2 pkgs yeast, quick rising is nice, but any will do

2 cups sugar, white, brown, or a combination

1 cup oat bran

1 1/2 c water

1 c milk

4 TB oil

1 egg

6 TB ground flax seed

2 cups white whole wheat flour

3 TB cinnamon


In your large bread mixing bowl, combine white flour, sugar, salt, and yeast. Remember to DIP the flour with a spoon into the measuring cup, not pour it (you get too much if pouring or scooping with the measuring cup). Mix.


In a saucepan, combine the water, milk and oil, and heat to 120 - 130 degrees. (I use a glass measuring cup and microwave it for about 45 sec. and then check the temperature - perfect!)


Take your hand mixer (unless you use a stand one) and start mixing the dry ingredients. Gradually beat in the liquid ones, and beat at high speed 3-6 minutes until the mixture starts to get 'ropy' (when you lift the beaters you will get gooey strings of dough). This is what you WANT, its good gluten development.


Now mix in the egg, the flax seed, the cinnamon, and lastly the whole wheat flour. You will probably have to switch to a spoon at the end.


If you have a big and sturdy mixing bowl (I have stainless steel) you can knead the bread right in the bowl, on your lap. Its much less messy than using the countertop. Add small amts of flour so it does not stick too much to the bowl, but you want a smooth, slightly sticky (some say 'tacky') dough. Knead 6 minutes at least (I use a clock, I get lazy otherwise).


Round up dough, let it rest on another surface while you wash out the bread bowl. Spray the bowl with fat spray. Put the dough back in, flip it over to grease the top the let rise covered in a warm place. I cover it with a wet clean dishtowel, but plastic wrap that is greased will also work. Let it rise until double, about 60 minutes with 'regular' yeast, less with the quick-rising stuff.


Punch down, let rise another 30 min while you preheat the oven to 325 (you want it lower as the high sugar will cause the crust to get overly brown otherwise).


Punch down again, and form into two loaves (8 1/2 X 5 inch pans are the size I have) and eight dinner rolls). Grease the pans you use before putting the dough in or on.


Let rise until the loaves are 1 inch higher than the bread pan rims at their highest point. (Usually 30 min for me in my 'warm spot', but it can take longer in cooler places.


Bake rolls 20-30 min, loaves 45 min or however long your oven takes to get them done. Depan, spray the loaves with fat spray on all sides while hot (for a tender crust) and let cool on racks.


These are quite high in sugar, I know, but low in fat, and high enough in fiber that I am satisfied eating half as much bread. Adding that much water seemed like a gamble too, but it sure made the texture lighter and moister. Heck, I was surprised to discover that I lost 2 lbs a week after I started eating this bread routinely (we'll see if this trend continues.....) Best of all, no bitter, dry whole wheat bread complaints from non health-food eaters!

Edited by kappydell
Link to comment

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

  • Create New...

Important Information

By using this site, you agree to our Terms of Use.