Honey Multigrain Bread Good Recipes

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Honey Multigrain Bread

"A loaf with suitable texture for a multi grain bread. Just sufficient of a taste of honey to make remarkable toast or sandwiches."

Ingredients :

three/four cup cornmeal
three 3/4 cups water
1 tablespoon salt
three tablespoons olive oil
1/4 cup honey
3 (.25 ounce) packages immediate yeast
1 cup rye flour
1 cup complete wheat flour
8 cups unbleached flour

Instructions :

Prep : 30M	Cook : 24M	Ready in : 2H30M

In a small saucepan, integrate the cornmeal and water. Bring to a boil and cook for 5 minutes. Pour right into a huge blending bowl. Stir in salt, oil and honey; let cool till lukewarm.
In a massive bowl, integrate the cooled cornmeal aggregate with the yeast, rye flour, whole wheat flour and 4 cups unbleached flour; beat nicely. Stir inside the last flour, 1/2 cup at a time, beating properly after every addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until easy and elastic, about 8 minutes. Allow dough to upward push 30 minutes, or until doubled.
Deflate the dough and flip it out onto a lightly floured floor. Divide the dough into same portions and form into loaves. Place the loaves into gently greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let upward thrust till doubled in extent, about 40 mins. Meanwhile, preheat oven to 350 ranges F (175 tiers C).
Bake in preheated oven for forty mins, or till bottoms of the loaves sound hole while tapped. Remove from pans and permit to cool on a wire rack.

Notes :

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