Breads Recipes - Multigrain Bread

Ingredients

• 2 eggs, lightly beaten

• 475ml/16fl oz/2 cups milk

• 25g/10z wheat germ

• 175g/6oz/1 1/2 cups soy

• 65g/2 1/2oz/3/4 cup rolled flour Oats

• 10ml/2 tsp salt

• 50ml/2fl oz/1/4 cup oil

• 50g/2oz/1/3 cup light brown sugar

• 350g/12oz/scant 2 1/2 cups whole meal flour about 450g/1Ib/4 cups strong flour

• 50ml/2fl oz/1/4 cup lukewarm water   

• 15ml/1 tbsp active dried yeast

• 30ml/2 tbsp honey      

---

Method:

1. Combine the yeast and water, stir, and leave for about 15 minutes to dissolve. Place the oats in a large bowl. Scald the milk, then pour over the rolled oats. Stir in the salt, oil, sugar and honey. Leave until lukewarm.

2. Stir in the yeast mixture, eggs, wheat germ, soy and whole meal flours. Gradually stir in enough strong flour to obtain a rough dough. Transfer the dough to a floured surface and knead, adding flour if necessary, until smooth and elastic. Return to a clean bowl, cover and leave to rise in a warm place until doubled in volume, about 2 1/2 hours.

3. Grease two 22 x 11cm/8 1/2 x 4 1/2in loaf tins. Punch down the risen dough and knead briefly. Then divide the dough into quarters. Roll each quarter into a cylinder 4cm/1 1/2in thick. Twist together two cylinders and place in a tin; repeat for the remaining cylinders. Cover and leave to rise until doubled in volume again, about 1 hour. Meanwhile, preheat the oven to 190C/375F/Gas 5.

4. Bake until the bases sound hollow when tapped lightly, about 45-50 minutes. Turn out and cool on a wire rack.