* Exported from MasterCook *
Bread, Multigrain Sandwich
Recipe By :ADAPTED FROM OUR BEST BITES
Serving Size : 16 Preparation Time :0:00
Categories : Bread Grains
Sandwiches Side Dish
Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups 8 grain hot cereal -- (such as Bob's)
2 1/2 cups boiling water
3 cups all-purpose flour
1 1/2 cups whole wheat flour
1/4 cup honey
4 tablespoons unsalted butter -- melted and cooled
2 1/4 teaspoons instant yeast -- (1 pkt)
1 tablespoon salt
1/3 cup old-fashioned rolled oats
Soft, tender, hearty and flavorful. Sandwich-sized and toastable.
Prep: 3 hr 45 min
Cook: 35 min
Total: 4 hr 20 min
Makes: 2 sandwich loaves
In bowl of stand mixer with dough hook attachment, stir cereal and
boiling water until combined. Let cool to 100F, stirring
occasionally, about 1 hour.
Meanwhile, in large bowl, whisk together flours to combine.
To cooled cereal mixture add honey, melted butter and yeast. Stir on
low speed to combine.* Stir in just enough of flour mixture, 1/2 cup
at a time, on medium-low speed 1 1/2 to 2 minutes until dough forms.
Cover bowl with plastic wrap; let dough rest 20 minutes. Uncover and
add salt; knead on medium-low speed 10 minutes, adding just enough of
remaining flour mixture until dough pulls away from sides of bowl.
Cover bowl with plastic wrap and let dough rise 1 to 1 hour 15
minutes until doubled.
Spray two 9x5" loaf pans with cooking spray. Punch down dough. Divide
in half. On lightly floured surface, press one half into 9x6"
rectangle. Roll up from short end into log, tucking dough under
itself as you roll to create taut surface along log. Pinch seam to
seal. Repeat with remaining dough half.
Lightly spray loaves with cooking spray. Sprinkle oats on clean
surface; roll loaves in oats to coat. Transfer each loaf to prepared
loaf pans, seam side-down. Cover pans loosely with lightly greased
plastic wrap. Let rise 45 minutes to 1 hour until nearly doubled.
Meanwhile, heat oven to 375F. Bake loaves 35 to 40 minutes until deep
golden brown and baked through (an instant read thermometer inserted
in center of each loaf should read 200F). Cool in pans 5 minutes.
Transfer to cooling rack to cool completely before slicing.
Store fully cooled loaves tightly covered with plastic wrap up to 3
days at room temperature; if freezing, cover with plastic wrap and
foil. Freeze up to 2 months.
*NOTE: If you don't have a stand mixer, you can form the dough in the
following method: Stir wet and dry ingredients with spatula just
until dough comes together. Transfer dough to clean surface and knead
by hand 15 to 25 minutes, adding more flour mixture as needed until
dough is soft, smooth and elastic. Proceed with recipe as directed.
Source:
"girlversusdough.com"
S(Internet Address):
"<http://www.girlversusdough.com/2016/06/20/multigrain-sandwich-bread/>"
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Per Serving (excluding unknown items): 173 Calories; 3g Fat (17.6%
calories from fat); 4g Protein; 32g Carbohydrate; 2g Dietary Fiber;
8mg Cholesterol; 403mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2016 - 0621