Multigrain and seed pumpernickel

6 servings

Ingredients

Quantity Ingredient
1½ cup Boiling water
¼ cup Cracked wheat or bulgur
¼ cup Millet
1 tablespoon Lemon juice
1½ cup Stone ground whole wheat flour
1 cup Rolled outs
1 cup Bread flour
1 tablespoon Gluten flour (optional)
½ teaspoon Sugar
2 tablespoons Each sunflower seeds and sesame seeds
2 tablespoons Honey
1 tablespoon Canola oil
1 teaspoon Salt
2 teaspoons Active dry or quick-rise yeast

Directions

From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING "Bread Machines" article by Beatrice Ojakangas; author of Great Holiday Baking Book and the forthcoming Light Muffins (Clarkson N.

Potter).

This is for those who love a chewy, grainy, close and even textured bread, even though it turns out with an irregular and "funny" top. It is a recipe that I adapted from Jane Brody's Good Food Gourmet.

Gluten is optional but will improve the texture of the bread. You can find it at most whole foods or natural foods stores.

Combine the water, wheat and millet in the bread pan. Let stand for 30 minutes until the mixture has cooled to lukewarm. Add the remaining ingredients in order, ending with the dry yeast on top. For machines that reverse the order, combine the water, wheat and millet in a bowl and let cool for 30 minutes. Measure remaining ingredients in reverse order into the bread pan and pour the wheat mixture over the top.

Program the machine to wheat bread, or basic bread. Press start.

In about 1-½ hours, your bread machine will produce this dough all ready for shaping, rising and baking. The original recipe produced three loaves. I have successfully made this dough in the small as well as the larger bread machine baking pans. To produce a baked loaf, use a machine with a pan capacity of at least 12 cups and reduce the amount of yeast to 1-½ teaspoonful.

Source: Good Taste (July 1995).

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