• Healthy Multigrain Rye Bread

    by  • October 18, 2011 • Messing around the kitchen • 8 Comments

    I have a confession to make. I love bread. I love eating it and I love making it. For me, there is nothing more comforting than the smell of fresh baked loaves.

                    

    If you eat bread quite a fair bit, it is worth investing in a bread maker. You would be surprised how easy it is to make your own. Just pop all the ingredients into the baking pan, and about 3 hours later you’ll have a fresh baked loaf.

    You can knead the dough by hand if you like. Just be prepared to put up with a bit of sticky mess during the initial kneading.

                  

     

    I always prefer to remove the dough from the bread maker after the first rise. This allows me to shape the dough or break it into few smaller loaves.

    If you are not able to get hold of rye flour, just substitute with wholemeal or plain bread flour. Play around with the seeds, you can use any combination you like, but I wouldn’t want to make it without the pumpkin and sunflower seeds.

    Soak the seeds overnight in ¾ cup (185ml) of water and use 300ml for the dough. This will plump and soften the seeds. If you’re like me, and tend bake on a whim, then skip this.

     

    Multigrain Rye Bread (adapted from Breville Bread Maker recipe book)

    makes a 1kg loaf

    1 ½ cup (375ml) water

    2 ½ tablespoons olive oil

    2 teaspoons salt

    2 ½ tablespoons brown sugar

    2 ½ cups (375g) bread flour

    ¾ cup (112g) rye floor

    ¾ cup (112g) wholemeal flour

    2 tablespoons low-fat milk powder

    4 tablespoons gluten flour

    3 tablespoons sunflower seeds

    3 tablespoons pumpkin seeds

    2 tablespoons sesame seeds

    3 tablespoons flax seeds

    2 tablespoons poppy seeds

    1 ½ teaspoon active dry yeast

    If mixing by hand or mixer, combine all ingredients, and knead into a smooth dough (about 20-25 minutes). For bread maker, place all ingredients into pan and set to ‘dough’ setting.

    Leave dough to prove for about forty minutes or till it doubles in size. Ideally, place it in a warm, draught-free place for the quickest prove.

    When the dough has doubled in size, bash it around for a minute to knock the air out. Place it into a greased and floured tin. Or just shape it into two logs if you do not have a tin available.

    Optional: Brush the dough with water and sprinkle some seeds to garnish.

    Leave to prove for a second time until it doubles in size again.

    Bake in a preheated oven for around 50 minutes at 200°C / 400°F / gas 6.

    (if you like your bread less crusty, lower the temperature to 170°C / 325°F / gas 3 after 15 minutes)

    Remove from tin and put the loaf back in the oven for a final 10 minutes until it sounds hollow when tapped. Allow to cool before digging in.

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    8 Responses to Healthy Multigrain Rye Bread

    1. June 18, 2012 at 5:22 pm

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    4. May 4, 2013 at 12:03 pm

      What a great post, thanks for sharing this.

    5. Diego
      January 21, 2014 at 9:57 am

      Hello! I want to bake this but where I live I cannot find the bread flour, if I use regular all-purpose flour should I increase the gluten flour amount?

      • sharing-plates
        January 21, 2014 at 10:25 am

        Hi Diego. I usually use regular flour too. For each cup of regular flour, I use about 2 to 3 tablespoon of gluten flour. The regular flour I use has about 8% protein. If you’re not sure, better to add more of the gluten. Happy baking :)

    6. Diego
      January 23, 2014 at 12:18 pm

      Thanks for the reply! So, I should add the necessary gluten for the 2 1/2 cups of flour plus the 4 tbsp the recipe already calls for?

      • sharing-plates
        January 27, 2014 at 10:18 pm

        Yup, all in I usually add about 9 to 12 tablespoons of gluten.




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