I think it’s time for me to write about this fantastic bread. This recipe is from America’s Test Kitchen (sent to me by my neighbor Gage). I was looking for a soft multigrain bread that would work well for sandwiches — something I had not been able to accomplish thus far. Well, I was so pleasantly surprised by this bread! It tastes wonderful, it is soft, and it not only makes great sandwiches for sending to school, but it also makes fantastic toast and grilled cheese sandwiches!!
Multigrain Sandwich Bread
(Adapted from America’s Test Kitchen)
- 1 1/4 cups 10-grain hot cereal mix (I use Bob’s Red Mill)
- 2 1/2 cups boiling water
- 3 cups (13.5 ounces) unbleached all-purpose flour
- 1 1/2 cups (6.75 ounces) whole wheat flour
- 1/4 cup honey
- 4 Tbsp unsalted butter, melted and cooled slightly
- 1 envelope (2 1/4 tsp) instant or rapid-rise yeast
- 1 Tbsp table salt
- 1/2 cup quick oats
- Place cereal mix in bowl of stand mixer and pour boiling water over it. Let stand, stirring occasionally, until mixture cools to 100°… about an hour. Whisk flours together in separate bowl and set aside.
- Once cereal has cooled, add honey, butter, and yeast. Mix well. Attach bowl to stand mixer fitted with dough hook. On low speed, add flours 1/2 cup at a time and knead until dough forms a ball, 1 1/2 to 2 minutes. Cover bowl with plastic wrap and let dough rest for 20 minutes. Add salt and knead on med-low speed until dough clears sides of bowl, 3 to 4 minutes. Add a bit more flour if dough does not clear sides. Continue to knead for 5 more minutes.
- Transfer dough to floured work surface and knead until dough forms a smooth, taut ball. Place dough in greased bowl, cover and let rise until doubled, 45 to 60 minutes.
- Adjust oven rack to the middle position and heat oven to 375°. Grease 2 8 1/2″ x 4 1/2″ loaf pans with vegetable oil or unsalted butter. Transfer dough to a lightly floured work surface and pat into a 12″ x 9″ rectangle (I mark it out in the flour with my finger beforehand). Cut the dough in half cross-wise. With a short side facing you, starting at the farthest end, roll one dough piece into a log, keeping the roll taut by tucking it under itself as you go. Seal the loaf by pinching the seam together. Repeat with the remaining dough.
- Spread the oats on work surface in front of the loaves. Wet your hands with water, and lightly wet each loaf, then roll them in the oats to coat evenly. Place loaves seam side down in greased loaf pans, pressing gently into the corners. Cover lightly with plastic wrap or tea towel and let rise until almost doubled in size, 30 to 40 minutes. The dough should barely spring back when poked with a knuckle.
- Bake until the centers of the loaves register 200° on an instant read thermometer, 35 to 40 minutes. Remove loaves from pans and let cool completely on cooling rack before slicing… about three hours.