Multi Grain - Small Recipe
Made fresh daily in house.
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Ingredients
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Grains
Liquids
Leavening
Method
Preparation
- 1
Prepare the Yeast Mixture
In a small bowl, dissolve the active dry yeast in warm water. Let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine whole wheat flour, oats, brown rice flour, barley flour, millet flour, and salt. Mix well to ensure even distribution.
Dough Formation
- 3
- 4
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
Rising and Baking
- 5
First Rise
Place the kneaded dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 6
Shape the Dough
After the first rise, punch down the dough to release air. Shape it into a small loaf or round shape as desired.
- 7
Second Rise
Place the shaped dough onto a greased baking sheet or loaf pan, cover, and let it rise again for 30-45 minutes.
- 8
Preheat the Oven
Preheat your oven to 375°F (190°C) while the dough is rising for the second time.
- 9
Bake
Once the second rise is complete, bake in the preheated oven for 25-30 minutes or until golden brown and sounds hollow when tapped.
- 10
Cool
Remove from the oven and let the bread cool on a wire rack before slicing.
