9 Grain Bread

9 Grain Bread

If you’ve been reading my blog, you probably know that not only do I bake all of our own bread, but I also grind my own flour. Hard red wheat, hard white wheat, rye, spelt, kamut: I grind them all and concoct all sorts of delicious wonders. Today I came up with this recipe for a 9 Grain Bread by modifying a recipe from the book I got with my Nutrimill, Healthy Recipes From the Heart of Our Home: In the Kitchen with Phyllis & Shirley. Here’s what I concocted {and boy is it good!}:

Ingredients:

6 cups warm water
1/3 cup oil
1/2 cup honey {preferably raw}
4 cups whole wheat flour {hard red wheat}
2 cups oats
1 cup whole sunflower seeds {preferably raw}
1/2 cup ground flax seed {I grind this in a dedicated coffee grinder I only use for flax}
1/3 cup whole sesame seeds {preferably raw}
1/3 cup whole millet
1/3 cup whole chia seeds
3 Tbs Yeast {I use SAF yeast}
3 Tbs dough enhancer
1/2 cup gluten

Preheat oven to 375 F.

Mix everything together very quickly {I use my BOSCH, but I have also made bread in my Kitchen Aid – I just had to halve the recipe because the Bosch is much bigger.} Cover and let sit for 10 minutes.

Then, add:

2 Tbsp Salt {preferably Real salt}
3 cups spelt flour
3 cups rye flour
Quickly add more whole wheat flour so that you have a nice dough {generally 2 more cups} but I eyeball this in my Bosch until the dough has completely pulled away from and cleaned the sides of the bowl. That means the dough no longer sticks to the side of the bowl.

Knead the dough in the BOSCH for 5 minutes. Turn the dough out of the mixer bowl and place it in 5 well-oiled pans. Let it rise on the warm stove-top until doubled {30-35 minutes}.

Baked at 350 degrees for 30-35 minutes!

Let cook in loaf pans for 5 minutes, then remove from pans and let cool completely.

Store in the fridge for a week or the freezer for several months, if it lasts that long!

Enjoy.