Four Grain Bread Recipes

Steps:

• Stir whole-wheat flour, bran, and 1 cup water in a bowl. Let stand 30 minutes.
• Stir milk and 1 tablespoon sugar in a bowl until sugar dissolves. Stir in yeast. Let stand until foamy, about 5 minutes.
• Put whole-wheat flour mixture, milk mixture, remaining 3 tablespoons sugar, the cornmeal, 3 tablespoons oats, the ground flaxseed, and salt into the bowl of an electric mixer fitted with the dough hook; mix on medium-low speed until combined. Add 2 1/2 cups bread flour; mix until dough is tacky, but not sticky, about 2 minutes (if dough is too sticky, add more flour, 1 teaspoon at a time). Continue kneading until dough is soft and elastic, about 5 minutes more.
• Coat a large bowl with cooking spray. Add dough to bowl; turn to coat. Cover loosely with plastic wrap. Let dough rise in a warm, draft-free place until doubled in bulk, about 1 hour (or refrigerate overnight; bring to room temperature).
• Turn out dough onto a work surface; shape into a loaf about 9 inches long. Using a spray bottle, mist with water; sprinkle top with remaining 2 teaspoons oats and the whole flaxseed. Coat a 9-by-5-inch loaf pan and a piece of plastic wrap with cooking spray. Transfer loaf to the pan, and cover lightly with the plastic wrap. Let stand until doubled in bulk, about 45 minutes.
• Preheat oven to 400 degrees. Mist oven with water; place loaf in oven. Bake 5 minutes; mist oven again. Continue to bake, rotating pan once, until well browned, 25 to 30 minutes. Unmold bread onto a wire rack; return to oven, and bake directly on oven rack 5 minutes more. Remove from oven; let cool completely on rack.

Steps:

• In a large bowl, dissolve yeast in water. Add sugar, salt and oil; stir until dissolved. Add half the flour; beat until smooth. Stir in enough remaining flour to form a soft dough that cleans the bowl. Turn onto a floured surface. Knead 8-10 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and allow to rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Cover and let rise again for 30 minutes., Divide dough into four parts and shape into loaves. Place in four greased 9x5-in. loaf pan. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 375° for 30-35 minutes or until golden brown. Remove from pans and allow to cool on wire racks. ,

Steps:

• Preheat oven to 375 degree F.
• Spread oats and barley in a shallow baking pan.
• Bake about 10 minutes or until light brown, stirring occasionally.
• Cool.
• Transfer oats and barley to a blender or food processor.
• Cover; blend until ground.
• Set aside.
• In a large bowl, stir together 1 cup of the bread flour, the whole wheat flour, and yeast.
• Add warm water, sugar, oil, and salt.
• Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
• Beat on high speed for 3 minutes.
• Using a wooden spoon, stir in cornmeal, oat mixture, and as much of the remaining bread flour as you can.
• Turn out dough onto a lightly floured surface.
• Knead in enough of the remaining bread flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball.
• Place in a lightly greased bowl; turn once to grease the surface.
• Cover; let rise in a warm place until double in size (1 to 1-1/4 hours).
• Punch down dough.
• Turn out onto a lightly floured surface. Cover; let rest for 10 minutes.
• Coat an 8x4x2-inch loaf pan with cooking spray; set aside.
• Shape dough into a loaf.
• Place in prepared loaf pan.
• Cover; let rise in a warm place until nearly double (about 30 minutes).
• Preheat oven to 375 degree F.
• Bake 40 minutes or until top is golden and bread sounds hollow when tapped.
• Remove from baking pan.
• Cool on a wire rack.

Steps:

• In large bowl, mix 3 1/2 cups of the all-purpose flour, the sugar, salt, baking soda and yeast. Add milk and water. Beat with electric mixer on low speed until moistened. Beat on medium speed 3 minutes, scraping bowl occasionally.
• Stir in whole wheat flour, wheat germ, oats and enough remaining all-purpose flour to make a stiff batter.
• Grease 2 (8x4-inch) loaf pans with shortening or cooking spray; sprinkle with cornmeal. Divide batter evenly between pans. With floured hands, pat tops of loaves to round. Sprinkle with cornmeal. Cover; let rise in warm place about 30 minutes or until batter is about 1 inch below tops of pans.
• Heat oven to 400°F. Bake about 25 minutes or until loaves are light brown. Remove from pans to cooling rack; cool.

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).