Thanks to Marianne for trying this one out for us! Her picture of this great multigrain bread makes me want to bake up a loaf.
I got the original recipe by Marian Blazes on About.com. I’ve substituted kasha for oatmeal and added buckwheat flour and wheat berries. Great sandwich bread! High protein, moist, and a surprisingly fine texture for a whole grain bread.
• 1 cup raw quinoa
• 1/4 cup kasha (whole buckwheat kernels)
• 1/4 cup wheat berries
• 2 cups water (for cooking the grains)
• 1/4 cup milk (for cooking the grains)
• 1/4 cup milk (for yeast sponge)
• 2 teaspoons yeast
• 3/4 cup warm water
• 1/3 cup honey
• 1/4 cup melted butter or vegetable oil
• 3 tablespoons powdered milk
• 2 tablespoons sourdough starter (optional)
• 2 1/2 -3 cups bread flour
• 1-2 teaspoons salt (to taste)
• 1 cup whole wheat flour
• 2 tablespoons raw quinoa for sprinkling on top of loaf
1. Cook the quinoa, kasha, and wheat berries in 2 cups of water and 1/4 cup milk for 10 to 15 minutes, until the water is absorbed, over low heat. Cool to room temperature.
2. Place 3/4 cup warm water in a large bowl (or bowl of a standing mixer) and sprinkle yeast over the water. Let rest 5 minutes.
3. Stir honey, butter or oil, and milk into the yeast mixture with a wooden spoon (or with dough hook on low speed).
4. Add 1 cup of the bread flour and the salt and stir well.
5. Add the cooked quinoa, kasha, and wheat berries and stir.
6. Add the whole wheat flour and 1 cup more of the bread flour and stir. When the dough starts to get stiff, turn out onto floured surface and begin to knead. (If using a standing mixer, continue to knead with dough hook). Keep adding flour and kneading until dough is smooth and elastic, about 5 minutes with a mixer, or 10 to 15 minutes by hand. Dough should feel slightly sticky but should not be wet and slack. You should be able to form it into a ball and it should hold its shape.
7. Lightly oil a large bowl with vegetable oil and place bread in the bowl, turning to coat lightly with the oil. Cover loosely with saran wrap.
8. Let bread dough rise in a warm spot until double in size, about 2 hours.
9. Oil a large loaf pan (11 inches by 6 inches). Punch down dough and shape into a ball. Pat/flatten into an oval shape about the length of the bread pan. Fold long sides in and tuck them underneath as you place the bread into the pan, so that the top surface of the bread is smooth and without seams.
10. Brush top of load very lightly with water and sprinkle with quinoa seeds.
11. Let rise in warm place until bread has almost doubled in size. Preheat oven to 400 degrees.
12. When oven is hot, place bread in center of oven. Throw a handful of ice cubes into bottom of oven to create steam. Bake for 30 minutes. Cover bread loosely with foil if the top is getting too brown, turn down to 375 degrees and bake 15 minutes more. Bread should sound hollow when tapped.
Let cool in pan for 15 minutes. Remove from pan and let cool completely.