hearty multigrain

hearty bread

a wholesome, feel-good recipe for a snowstorm. a good project, delicious aromas... perfect for a turkey sandwich, or pb + jam. although tracking down some of these ingredients was a project, i do believe this one will be a go-to. the best part? start in the morning and you will have fresh bread for lunch.

multigrain

hearty multigrain bread
adapted from martha stewart living, feb 2010
makes 2 loaves {one for the table, one for the freezer}

ingredients:
1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-oz. envelopes)
2 1/2 cups warm water
3 tablespoons plus 2 teaspoons honey
4 tablespoons unsalted butter, melted, plus more for bowl and pans
3 cups all purpose flour
3 cups whole wheat flour
1 cup rye flour
2 tablespoons coarse salt
1/3 cup bulgur
1/2 cup rolled oats
1/4 cup flax seeds
1/4 cup raw sunflower seeds
egg wash

directions:
1. sprinkle yeast over 1/2 cup water. add 2 teaspoons honey. whisk until yeast dissolves. let stand until foamy, about 5 minutes. transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. add butter, 1 1/2 cups water, and 3 tablespoons honey.

2. whisk flour with salt; add 3 cups to yeast. mix on low speed until smooth. add flax, bulgur, sunglower seeds, and oats. add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. butter a large bowl.

3. knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. shape into a ball. transfer to prepared bowl; cover with plastic wrap.

4. let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. butter two loaf pans. punch down dough; divide in half.

5. shape 1 dough half into an 8 1/2-inch-long rectangle (about 1/2 inch thick). fold long sides of dough in to middle, overlapping slightly. press seam to seal. transfer dough, seam side down, to pan. repeat with remaining dough. brush each loaf with egg wash (beaten egg white mixed with water), and sprinkle with oats and sunflower seeds. dab tops with egg wash to help adhere.

6. preheat oven to 400 degrees. drape loaves with plastic. let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. transfer to wire racks. let cool slightly; turn out loaves. let cool completely before slicing.