can anyone provide a recipe for a multi grain bread that is light- not dense?
1 1/2 c warm water
3 Tb oil (olive or canola or a mix)
3 Tb honey
3 Tb dry milk
1 tsp salt
1 c bread flour, white whole wheat flour or all purpose
3 c whole wheat flour
2 1/4 tsp active dry yeast
1 c quick oats (not instant!)
3 Tb vital wheat gluten
1/4 c mixed grains and seeds (millet, flax, spelt, poppy seeds, sesame seeds, sunflower seeds, chopped nuts. I recently received a hint for using a multigrain hot cereal for this)
Put into machine in the order given. If your machine has an add-in beep during the first knead you may want to put the mixed grains and seeds in then. I just do it all at once at the start.
This is my recipe for a basic multigrain loaf. Absolutely I had to lighten up the flour with one cup of white in some form. It was just too dry and dense otherwise. Also during the first knead in the machine, I check it for moisture. Sometimes I have to add a couple teaspoons to a tablespoon of water for the dough to come together into a ball correctly.
With the success of the no-knead concept, we are learning that more water is better than less, for a strong rise. Try adding a little more to your multi grain mix.
Then try to get a strong yeast: Bakers' yeast (like putty) is best, and you may have to get some from a bakery or pizza shop.
It calls for more bread flour than whole wheat but I've gone half and half (with white whole wheat). The recipe makes small, medium, large loaves so those are the three numbers:
milk 1/4 c.; 3/8; 1/2
water 1/2 c; 3/4 c. 1 c
butter 1 tbs; 1 1/2 tbsp; 2 tbsp
molasses ( have used honey, brown sugar, too) 2 tsp; 1 tbsp; 1 1/2 tbsp
sugar 1 1/3 tsp; 2 tbsp; 2 23/ tbsp
salt 2/3 tsp; 1 tsp; 1 1/3 tsp
bread flour 1 1/3 c; 2 c; 2 2/3 c
ww flour 2/3 c; 1 c; 1 1 /3 c
yeast 1 tsp; 1 1/2 tsp; 2 tsp
Normally, I only use the machine to make the dough, then take it out and bake it in the oven.
I was going to suggest adding gluten. That's what I do and I'm happy with that. Maybe also try giving your yeast a good boost with a bit of honey or sugar added to the liquid to get it growing.
If the bread is pretty light, I'll bet they still use a fair amount of white flour.
Thanks for the tips, WCchopoper and scuzzo!
I always use honey (or molasses). To make the bread more moist and nutritious I've even added small amounts of shredded carrots. Indeed, the bread is more moist but is still quite dense and crumbly.
I think you may be right, scuzzo. Probably, the best way to lighten-up the bread is to increase the proportion of white flour.
I have the same problem. Not only are my mutli-grain or whole wheat breads dense, they are very crumbly. I also find that wheat gluten gives the bread a stronger flavour.
In my experience, many artisanal whole grain breads are also very dense. Perhaps this is how bread is suppose to be if one uses traditional ingredients?