Offering classes in bread baking, cooking and sewing in Greensboro, NC

Giving Bread…a multigrain bread that is great for sharing


Tuesday, December 9th, 2014

This recipe is one I developed a few years ago for an outreach project at my church. One of our clergy wanted to create an activity that would involve lots of people in making bread.  This bread was not to be consumed by those who made it…but instead, given away to those we encountered…a neighbor…a co-worker…a stranger…but most of all, someone who was not expecting a gift of bread.  Our “bread team” of 40 volunteers worked in shifts over two days to mix, knead and bake more than 270 loaves of bread. These loaves were given to parishioners as they left the Sunday service with only the simple request to “give the bread away”. 

So now, you have the recipe for “Giving Bread”.  Keep one of the loaves for yourself…but then, embrace the opportunity to share a loaf or two with a friend…a neighbor…or even a complete stranger…for no apparent reason.  You will be the one who receives the gift.

Giving Bread

a multigrain bread that is great for sharing with friends or family
(This recipe makes three 8×4 inch loaves, but the ingredient amounts can be halved to make one large, 9×5 loaf)


Ingredients:

3 cups whole wheat flour
4 cups bread flour
½ cup oat flour
¼ cup rye flour
¼ cup spelt flour
¼ cup wheat germ
2 tablespoons flaxseed meal
2 teaspoons salt
⅓ cup brown sugar
2 tablespoons dry yeast
3 cups water (heated in microwave to 110 – 120 degrees)
½ cup canola oil

 

Directions:

Measure all ingredients carefully and precisely. To measure the bread flour, whole wheat flour, rye flour, and spelt flour, spoon the flour into the correct measuring cup with a tablespoon, then use the straight edge of a table knife to level the flour in the measuring cup before you pour the flour into the mixing bowl. To measure the oat flour and wheat germ, dip your ¼ cup measure into the designated container to “scoop” the flour, then tap the measuring cup to even the oat flour or wheat germ before adding to your mixing bowl. For 2 tablespoons of the flaxseed meal, dip the tablespoon into the designated container, tap to even, and then add to mixing bowl, etc. Use this same process for the 2 teaspoons of salt. Pack the ⅓ cup brown sugar lightly in the measuring cup and add it as the next-to-last dry ingredient, spreading it lightly over the other dry ingredients with your spatula before adding the 2 tablespoons yeast. Heat 3 cups of water in the microwave for 2 minutes on “high”, and then pour slowly over the dry ingredients in your mixing bowl. Allow the yeast to bubble briefly in the warm water…then add the ½ cup canola oil.

Moving your spatula down the “walls” of the mixing bowl, gently incorporate the liquids into the dry ingredients, being mindful of the need to bring liquids to mix with dry ingredients in the bottom of the bowl. After folding the liquids into the dry ingredients, lower the dough hook/mixer head into the blended mixture and start the motor on the lowest speed to mix the ingredients for approximately 2 minutes…then turn the mixer to the 2nd speed to knead the ingredients for an additional 2 minutes.

 

Kneading the Dough:

Stage One

  1. Turn the soft dough out of the bowl onto a well-floured surface, using a spatula to scrape the sides of the mixing bowl to get all of the dough.
  2. Knead the dough for approximately 5 minutes, turning the edges of the dough in toward the center to create a smooth, round ball of dough which is no longer sticky to the touch. (You will need to “dust” your hands with flour as you knead.) Place the dough in a greased bowl and place in the warm area, away from drafts, to rise until doubled in bulk, approximately 30 – 45 minutes.

Stage Two

  1. When the dough has doubled in size, punch the dough down in the bowl with a “floured hand” and turn the dough out onto a floured surface. Knead the dough lightly to remove air bubbles (you will hear them “pop” as you knead), then divide the dough into 3 similar portions. Knead each portion, turning in the edges to the center and working the dough to create a rounded, rectangular shape. Pinch the edges of the seam together on the bottom of the loaf, and then place the dough, seam-side down in a greased 8×4 inch loaf pan. Cover the loaves with plastic wrap and a towel and allow the dough to rise for approximately 30 to 40 minutes, or until the dough has achieved a surface that is slightly rounded above the bread pan.

Baking the bread:

Preheat the oven to 375 degrees.
Check the risen loaves for air bubbles under the surface and use a toothpick or cake tester to gently release the air from the “dough bubble”. Place the bread pans in the oven, and allow the temperature to return to 375. Then reduce the heat to 350 degrees and bake for 30 to 32 minutes. The bread should be a deep golden brown and sound hollow when tapped. Due to oven variations, you may want to check the “doneness” of your loaves before the allotted time the first time you make the bread, just to make sure it does not “over-brown”. Remove the loaves from the pans and allow to cool completely on a wire rack before placing in bags.

 

One Response to “Giving Bread…a multigrain bread that is great for sharing”

  1. Rose Hood Says:

    Yummy, yummy. yummy!!!!