Multi-Grain Bread with Wheat Puffs

Recipe from Don Mitchell
Makes 2 servings [download]



  • 3 Tbsp. coarse cornmeal
  • 3 Tbsp. old fashioned oatmeal
  • 3 Tbsp. Wheat Puffs
  • 1 Tbsp. buckwheat flour

Bread Dough

  • 4 C bread flour
  • 1 Tbsp. brown sugar
  • 1 1/2 tsp. salt
  • 2 tsp. instant yeast
  • 1 Tbsp. honey
  • 1 Tbsp. olive oil
  • 1 3/4 C water or buttermilk

Soaker: Mix the grains and water together in a small bowl; stir to moisten grain and cover with plastic wrap and soak over night. Other grains such as flaxseed, 10-grain cereal, rye flour, etc. may be added or substituted for grains listed. Adjust the water to moisten all the grain.

Dough: Using the bowl of a mixer, measure the dry ingredients (flour, sugar, salt, yeast) and stir to mix. Add honey, olive oil, soaker mixture, and water. Use the flat paddle to mix the dough to the ragged stage. If too much dry flour remains in the bowl, add just enough liquid to moisten flour. Switch to the dough hook and mix for 8-10 minutes. The dough should clear the sides of the mixer, but form a bulge in the bottom of the bowl. 

When the dough is finished mixing, dump it on lightly floured counter and knead to form into a ball. Oil a large mixing bowl, place the dough ball rounded side down; turn the dough over so it has a light oil film. Cover with plastic wrap and ferment until it doubles in size, about 2 hours. 

Prepare 2 bread pans (4 1/2 x 9 inch) by spraying oil such as Pam. Dump the bread dough on a lightly floured counter; knead to degas and divide into 2 equal pieces; each loaf should weigh about 1 1/2 pounds. Knead to shape into loaf; place the rounded side down in bread pan to oil, pinch the seam together and turn the dough so the rounded side is up. Repeat with second loaf. Cover with plastic wrap and a damp towel. Let rise until the dough comes up about an inch above the rim of the bread pan; about 1 hour, depending on the temperature of the room. 

Heat oven to 350 degrees. Bake for about 30 minutes, turning the pans after 15 minutes for more even browning. If using an instant read thermometer, the internal temperature should be about 200 degrees.

Cooked brown rice or quinoa are also good additions to this recipe and should be added to the dough. Add 1-2 Tbsp. and adjust the flour or liquid accordingly. 

A good way to keep fresh baked bread on hand is to slice the loaf after is cools and place 2 slices in a sealable sandwich bag and freeze. 


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