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Multi-Grain Bread 4x6

Multi-Grain Bread                                                                friedalovesbread.blogspot.com


2 c. boiling water
1 c. cracked wheat, 9 or 12 grain cereal
1 3/4 c. COLD water
2 T. vegetable oil
2 T. honey
3 1/2 c. whole wheat flour
2 T. Vital wheat gluten
1 T. active dry yeast
1 t. salt
2-3 c. all purpose flour.


Pour cereal into boiling water. Turn stove off. Let sit for 5 minutes.
In a large mixing bowl, pour in cold water, oil, and honey.  Mix well.
Add cooked cereal and mix well.
On top of cooked cereal, add wheat flour, gluten, yeast and salt.
Mix well and allow to sit (sponge) for 10 minutes.
Add 2 c. all purpose flour. Knead for 3-4 minutes.
Lift the hook up and lightly touch the dough. If it is sticky, add up to 1 more cup of flour.

Knead for an additional 3 minutes. Dough will cling to the hook and MOSTLY clean the sides.


Touch dough lightly. It should feel wet, but not sticky.
Scrape down the sides. I use a plastic bowl scraper. Oil the top and cover with plastic wrap.
Let rise in a warm, draft free place (oven with pan of hot water underneath) for 20 minutes.

After 20 minutes, the dough has risen almost double. Poke two fingers 1/4" into dough. If dents remain, dough has doubled. If dough tries to rise back up, it will need another 10-15 minutes.
Divide dough into 2 or 3 piles. 2 piles for large loaves (9x5), 3 for medium loaves (8x4).
Shape into balls and cover with plastic wrap. Let rest for 5 minutes.
Lightly oil your surface. Roll each portion into a rectangle, ensuring bubbles in dough are not present. Beginning at one end, roll dough into a log.  Tightly pinch bottom seam closed.  Measure each end of loaf with finger. Push down and fold both sides up, pinching seams closed. Put seam side down into greased loaf pan.  Cover with plastic wrap and let rise in warm, draft free place (oven again!) for 20-30 minutes.  Dough should be about 1" above the pan. Bake in a 375 degree oven for 35-40 minutes.
During last 10 minutes of baking, cover lightly with foil to ensure a light, soft crust.
After baking, turn out immediately onto a cooling rack.
Cool completely before putting into bread bags. Enjoy!!