Looking for a multi-grain bread recipe that works!

[TwoSocks]

I love baking bread, and aparrently, many of my friends and family love the results enough to offer to pay for the loaves I make. A friend of my wife has recently asked me to come up with a nutricious loaf that's loaded with seeds and grains such as flax seeds and oats and so on. I prefer to use ONLY bread flour for the majority of my yeast bread baking, and have tried several recipes including the one from Cooks' Illustrated Magazine, but so far, all I end up with are loaves so heavy that they can hardly rise under their own weight. I don't understand why it's so hard to create a light, high, fluffy loaf of bread that just happens to have lots of good stuff in it. If anyone has a recipe they'd be willing to share, I'd much appreciate it. Thanks.

[KittenCal]

here is one of my favorites, you can add in whatever seeds you like http://www.recipezazz.com/recipe/kitten ... xer-method

you may find something else you like here ;) http://kittencalskitchen.com/category/breads/

[Galley_Wench]

I love baking bread, and aparrently, many of my friends and family love the results enough to offer to pay for the loaves I make. A friend of my wife has recently asked me to come up with a nutricious loaf that's loaded with seeds and grains such as flax seeds and oats and so on. I prefer to use ONLY bread flour for the majority of my yeast bread baking, and have tried several recipes including the one from Cooks' Illustrated Magazine, but so far, all I end up with are loaves so heavy that they can hardly rise under their own weight. I don't understand why it's so hard to create a light, high, fluffy loaf of bread that just happens to have lots of good stuff in it. If anyone has a recipe they'd be willing to share, I'd much appreciate it. Thanks.

Sounds like a great opportunity. Here's a couple of my recipes that use whole grains.

http://www.recipezazz.com/recipe/sourdough-rye-bread
http://www.recipezazz.com/recipe/old-fa ... heat-bread
http://www.recipezazz.com/recipe/pumper ... d-no-knead

And here is the advance search of RZ breads: http://www.recipezazz.com/advanced-sear ... %5B%5D=368

Now to your question about producing light whole grain breads . . . it's the nature of the beast. Whole grains take some practice. The whole grain flours absorb considerably more moisture than refined flours.  However, they do it more slowly than refined flours.  It's difficult to get the right ratio of flour to water without using a kitchen scale. Trial and error has been my experience, but then again that was before I learned about the scale, and autolyse (allowing the dough to rest so it can hydrate). TO AUTOLYSE: Knead the dough until the flour and water are incorporated, 3 or 4 minutes.  Cover the dough and let it rest for 5 minutes; during this time, the dough will absorb water and equalize.  Now knead for another 5 minutes.  Don't adjust (add water or flour) whole grain recipes until after the rest period. 

[KittenCal]

humm I've never had any problems with my WW bread adjusting the water/flour before the resting period

[Galley_Wench]

humm I've never had any problems with my WW bread adjusting the water/flour before the resting period

Whole wheat is not as bad a rye flour . . . to someone new to whole grains, it can be a vicious circle, add more water and it turns to soup, more flour and you have concrete. Autolyse is the best way to assure that it really does need more water or flour!

[TwoSocks]

I appreciate the recipes that were shared, but I do not keep rye or pumpernickel flours on hand yet (largely because they're hard to find), but I also don't have a good sourdough starter yet, and that is due in part to where I live. The autolise is a great idea, but I'm also wondering if it matters whether all the grains and seeds go in at the beginning, or if they should be added toward the end of the kneading process. I know wheat bran can damage the gluten structure in breads made with 100% wheat flour which is why they tend to be heavy and dense, so could the seeds and grains be doing the same thing?

[Galley_Wench]

I think most seeds can be added with the other ingredients, however sunflower seeds probably should be added toward the end of the kneading.

Curious as to where you live that you feel it's not compatible with sourdough starter. If you'd like some sourdough starter I can send you some flakes. They're easy to reconstitute.

[TwoSocks]

I live in the Las Vegas area, which so far as I understand, is not exactly hospitible to wild airborn yeasts and the like that create a sourdough starter culture. At least...in my two attempts to get a starter going, I have had no success at all! And I'm also keenly aware of how poor our water is here, which is why I never use tap water...only filtered water.

[Galley_Wench]

I live on the desert during the winter (Tucson) and haven't experienced any problems . . . if you'd like some flakes I'd be happy to send you some, it's much easier than trying to make your own. I have 6 different kinds, but my favorite is a 1973 San Francisco starter that was found in a book in the attic of a friends home. I added water to it and it took off almost immediately.

I'm now into making cold fermentation breads . . . simple to make, just takes time because the dough is put in the refrigerator for a couple 24 hour fermentations. The flavor is outstanding! The dough can be refrigeratored for up to three days after it's been made, so that means we can have fresh made bread everyday. Pizza dough is done the same way, then can be frozen in smaller packets!

[Galley_Wench]

Another thought . . . Oatmeal bread --- there are a couple on this site for ABM, but they can be converted if necessary.