A little out-of-order, I realize, but this was the first bread I made as part of my latest bread-making adventure. My husband wants to know if this bread-making “thing” is “just a phase” – but he was exactly right to say that we usually don’t know we are in a phase “until its over.” So, this I’ll say — “We’ll see.” Hehe.
This bread was inspired by Tabitha’s Homemade Wheat Bread.
Kat’s Multigrain-Molasses Bread
Here’s what you need:
1.5 teaspoons rapid-rise yeast
1 cup warm water
1/4 cup molasses
1 tablespoon butter or margarine (at room temperature)
2 2/3 cups AP flour
1/2 cup mixed grains – I use these
1 teaspoon unsweetened cocoa powder
1 teaspoon salt – I use fine sea salt
Here’s what you do:
Gently mix the yeast, water and molasses in a large bowl, using a wooden spoon. Let it sit for 10-15 minutes, or until the mixture is foamy.
Add the butter, one cup of the flour and the grains. Mix well.
Add the cocoa powder, the salt and the second cup of the flour. Mix well.
Add 1/3 cup of flour and mix very well. Make sure everything is well-combined, then turn it out onto the counter.
Knead for 15 minutes, adding in the last 1/3 cup of flour little by little. Here’s what the dough should look like after kneading:
Cover it again and let it sit again for 30 minutes.
Shape it into a long loaf:
Here’s what the finished loaf looks like: