Sunday, January 31, 2010

Multi-grain bread

Eating multi-grain bread always fills me with a virtuous glow. I feel that it entitles me to another helping of payesh or a spoonful of ice cream. It also allows one to use up fractions of flours of different types left at the bottom of the jar. I added both yeast and baking powder because most of the flour types I used were low in gluten. The semolina and pearl millet bits give it a wonderful texture. The recipe makes one large loaf.


1/2 cup semolina
1/2 cup amaranth flour
1 cup whole wheat flour
1/2 cup broken pearl millet
1/2 cup quick-cooking oats
1 cup bread flour
1/2 teaspoon fresh yeast
1 teaspoon baking powder
2 cups hot water
3 Tablespoon cubed butter
2 tablespoon molasses
1/2 teaspoon salt
2 Tablesppon white oil


Bring a cup of water to a boil. Measure out the oats and broken millet in a bowl. Pour over only enough hot water to cover the grains. In half cup water dissolve the molasses and the yeast. Cover and let it rise, about 15 minutes. Measure the semolina, amaranth, bread and wheat flour into a bowl. Add baking powder and salt. Mix it to uniformly distribute it. Rub the butter into it to resemble bread crumbs. Make well in the centre and add the oats and millet mixture. Make sure they have cooled down sufficiently to handle with hands. Add the fermented yeast. Make it into a dough. All the grains must mix sufficiently, so this process takes about 10 minutes. If sticky, sprinkle the working surface with bread flour and slap down the dough until it is elastic. Lightly oil a bowl with a little oil and place the dough to rise for an hour. Once the dough has risen, it can be placed into an oiled loaf tin for the second rising. I wanted something interesting to look at and therefore divided the dough into 1 inch balls and arranged them in the loaf tin. Cover and let the dough rise for 4-5 hours. It might take longer at colder climes, but in Madras it is always good temperature for the yeasts to bloom! By the time the second rtising was complete it had a lovely cobbled appearance! Prepare the oven and heat it upto 200 degree centigrade. Bake for 30-45 minutes. It should be nicely browned on the surface. And test hollow when turned out and tapped on the bottom.
Great with cheese and any number of dips.

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