can anyone provide a recipe for a multi grain bread that is light- not dense?

[rivki]

i use my bread machine make the dough, however it's usually pretty dense. i am already adding wheat gluten, but somehow it's still not as light as store bought or artisanal breads.
thanks!

[morwen]

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.

[DishyDiva]

Thanks, morwen. After I try chowser's recipe (above), I give yours a go.
Cheers!

[jayt90]

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.

[abud]

This recipe for a whole grain focaccia rivals any white focaccia--light and so flavorful. it's fantastic.
http://www.vrg.org/journal/vj2002issu...
(scroll down for recipe)

[scuzzo]

One more thing. I think adding some liquid fat, like olive oil aiding in heavy bread rising. Like it lubricates things! I would try a few tablespoons added to starting liquid.

[chowser]

I've found, as scuzzo said, that lighter breads tend to have white flour. I have one recipe I like that's mixed (not quite half and half) white and whole wheat. It's Carris' bread from the Bread Machine cookbook II that I can post if you're interested.

[DishyDiva]

Chowser, if it isn't too much trouble to post, I would appreciate greatly your bread recipe.

DD

[chowser]

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.

[DishyDiva]

Thanks for posting your recipe, chowser. I'm going to try it later this week.

[scuzzo]

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.

[DishyDiva]

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.

[WCchopper]

I don't use a bread machine; can you convert recipes from the conventional method to bread machine? If so, I like the Cook's Illustrated multi-grain sandwich loaf which uses 7 grain cereal. It is reasonably light for a whole grain loaf and has a very nice flavour.

[DishyDiva]

Hi rivki,

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?