Multigrain Bread
Healthy living prebiotic multigrain bread.
Recipe Summary Multigrain Bread
No-knead bread recipe.Ingredients | Dimpflmeier Prebiotic Multigrain Bread3 cups all-purpose flour1 cup whole wheat flour½ cup wheat, rye, and flax hot cereal mix (such as Red River®)1 teaspoon salt½ teaspoon active dry yeast2 ½ cups warm waterDirectionsWhisk all-purpose flour, whole wheat flour, wheat cereal mix, salt, and yeast together in a large bowl. Pour in water; stir until well blended. Cover bowl with plastic wrap and let dough rest at room temperature, 12 to 18 hours.Push dough gently to deflate; form into a ball. Transfer to a bread pan. Let dough rest, 2 to 4 hours.Preheat oven to 425 degrees F (220 degrees C). Make a 1/2-inch cut in the top of the dough.Bake in the preheated oven until crust is well-browned, about 45 minutes.You can place dough in a proofing basket in step 2 and bake on a baking stone in step 4 if preferred.Info | Dimpflmeier Prebiotic Multigrain Breadprep:
10 mins
cook:
45 mins
additional:
14 hrs
total:
14 hrs 55 mins
Servings:
10
Yield:
1 loaf
TAG : Multigrain BreadBread, Yeast Bread Recipes, Whole Grain Bread Recipes, Wheat Bread,
