This Five Grain bread recipe is a heathy bread to serve. Because of its relatively low white flour content, you will have to knead it longer than usual, and let it rise for a longer period of time.
Trivia:It is believed that rye grain originated in Turkey and surrounding areas.
Five Grain Bread Recipe
1 package yeast
3 cups of water, lukewarm
1/2 cup of honey
1/3 cup of shortening (substitute butter or margarine if desired)
1 1/2 cups whole wheat flour
1 1/2 cups of dark rye flour
1/2 cup rolled oats, the quick cooking kind
1/2 cup of corn meal
5 cups of all-purpose flour
1 tablespoon salt
1/4 cup of skim milk powder
You will need a very large bowl. Add the lukewarm water, yeast, honey and shortening. The shortening should be at room temperature. Let this mixture sit for ten or fifteen minutes.
After soaking the yeast, add all remaining ingredients in the order above, but hold back three cups of the white flour. You will knead this in later.
Stir fifty times, or use a mixer with a dough hook, like this KitchenAid K45SS Classic 250-Watt 4-1/2-Quart Stand Mixer. Cover the dough and set in a warm place. Let rise until this five-grain bread recipe doubles in bulk. It will take approximately two hours, and the bread dough will be sticky and moist.
Sprinkle the rest of the white flour on a kneading board.
Punch the dough down and place it on the kneading board. Knead in the flour until the dough is stiff enough to work with. At this point, knead it an additional 250 times.
Place your five grain bread dough into two buttered loaf pans. Let it rise until the dough extends about one inch over the top of the pans.
Preheat oven to 400°F. Bake the five grain bread recipe at that temperature for twenty minutes Reduce the heat to 350°. Continue baking for about forty minutes. When done, the crust will be crisp and golden.
This five grain bread recipe requires a somewhat longer cooking time than bread containing predominantly white flour.