This wonderful bread is fantastic for sandwiches. It makes a lovely gift for anything from a housewarming gift to a holiday gift. Any way you slice it, it's good bread!
Prep Time20 minutesmins
Cook Time10 minutesmins
Rise Time2 hourshrs30 minutesmins
Total Time30 minutesmins
Course: Base Recipes
Cuisine: American
Servings: 2loaves
Calories: 2198kcal
Ingredients
3cupswarm water(hot, but cool enough to stick your finger in it without burning yourself)
1tbsp.instant yeast(active dry yeast)
1tbsp.Sucanat(or honey)
¾cupvital wheat gluten(found at most health food stores)
¼cup10-grain cereal(uncooked - I used multi-grain cereal from Trader Joe's)
Combine all ingredients in a large stand-mixer bowl with a dough hook and mix on low for approx 3 minutes until combined. Turn up to med-low and knead for 7 minutes. (Place all dry ingredients in a large mixing bowl and whisk together. Then add the wet ingredients and knead by hand for at least 5 minutes).
Place dough in a large bowl and cover with plastic wrap, allow to rise until doubled, approx 1 hour.
Gently press down on the dough to release any air bubbles and divide into two equal pieces. Shape and put each into a 9x5 loaf pan. Allow it to double again, for about 1 to 1½ hours. If you like, you can brush the top of your loaves with some melted butter, but this is not a necessary step. It just gives the crust a nice texture. You can also sprinkle the top of the loaf with seeds such as sesame, sunflower, or pumpkin seeds.
Meanwhile, preheat the oven to 375 F.
When the dough is ready, place it in the oven and bake for 25-30 minutes. you will know when bread is ready when it sounds hollow when you tap on the bottom, OR if you have a kitchen thermometer, plunge it into the center of one of the loaves, if the temperature registers between 190 - 210F, it's done.
Cool on a wire rack to room temperature and slice with a serrated knife.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Also note that the data here is for an ENTIRE loaf. Divide this data by the number of slices you cut to get a per-slice count.