Great Grainery Bread - Robin Hood
"Another wonderful, nutty bread. Very easy to make. I found the loaf pan suggested to be too small. My loaf hung over the edges quite a bit. Next time I'll bake in a 9 x 5 pan. Also, I put the rolls in a 10 inch quiche dish. I think the 9 x 9 square pan would have also been too small. As you can see from the photo.....there wasn't much left to photograph :)"
photo by Calee
- Ready In:
- 2hrs 15mins
- Ingredients:
- 14
- Yields:
-
1 loaf plus 16 rolls
- Serves:
- 16
ingredients
- 1 teaspoon sugar
- 1⁄2 cup warm water
- 2 1⁄4 teaspoons active dry yeast (1 envelope)
- 1 cup water
- 3⁄4 cup milk
- 2 tablespoons brown sugar
- 2 tablespoons butter
- 2 cups multi-grain flour
- 1⁄3 cup oats
- 1⁄3 cup wheat bran
- 1⁄4 cup sesame seeds
- 1⁄4 cup salted sunflower seeds
- 1 1⁄2 teaspoons salt
- 3 1⁄4 cups multi-grain flour, plus more for kneading
directions
- Dissolve 1 tsp sugar in 1/2 cup warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
- Heat 1 cup water, milk, brown sugar and butter together to lukewarm, stirring to dissolve sugar. Add milk mixture and 2 cups flour to the yeast mixture. Beat with a wooden spoon or electric mixer until smooth and elastic.
- Stir in oats, bran, sesame seeds, sunflower seeds, salt and 2-3/4 cups of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out onto a floured board. Round up into a ball.
- Knead dough, adding more flour as necessary until dough is smooth, elastic and no longer sticky (about 10 minutes).
- Place in a lightly greased bowl. Cover with greased waxed paper and a tea towel.
- Let rise in a warm place (75°- 85°F/ 24°- 29°C) until doubled in size (45 - 60 minutes).
- Punch down. Turn out onto a lightly floured surface. Divide into 2 portions.
- Shape one portion into a loaf. Place seam side down in a greased 8 1/2" x 4 1/2" loaf pan. Shape the other portion into 16 balls. Place in a greased 9" (23 cm) square pan. Cover both with a tea towel.
- Let rise in warm place until doubled (35 - 45 minutes).
- Bake the loaf at 400°F for 25 - 30 minutes. Rolls at 375°F for 15 - 20 minutes. Remove from pans immediately. Cool on wire racks.
Questions & Replies
-
I like the flavour of this bread but i can not get it to rise very well. Do you have any suggestions?
Reviews
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This recipe deserves more that 5 stars. Ive made it twice now and the first time I cut the brown sugar back and the second time I added the full 2 tbsp we prefer the full amount of sugar in this recipe, I love that fact it makes two loaves, one for the freezer it freezes wonderfully. Its the perfect bread. I baked them in a 9x5 pan and they baked up nicely in 25 minutes. Thanks for sharing this recipe. -
This recipe is delicious. I have made it three times now and have come across the same problem. After I punch it down it will not rise so I have dense flat loaves. Why could this be?
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I love granary bread and this was a nice combination of seeds. We are not fond of sweet breads, and the sugar was far more than I would normally use, so I cut it back to 1 teaspoon of brown sugar and that made a loaf that we both loved. I also added olive oil instead of butter, again for personal taste. I light and yet full bodied loaf, thanks! Made for the Aus/NZ recipe swap. FT:-) -
Yummy, nutty, multigrain bread. I used quick rise yeast and it worked well; also made two loaves rather than the loaves plus rolls. Will go on my regular roation of multigrain breads! Thanks!
Tweaks
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I love granary bread and this was a nice combination of seeds. We are not fond of sweet breads, and the sugar was far more than I would normally use, so I cut it back to 1 teaspoon of brown sugar and that made a loaf that we both loved. I also added olive oil instead of butter, again for personal taste. I light and yet full bodied loaf, thanks! Made for the Aus/NZ recipe swap. FT:-)
RECIPE SUBMITTED BY
Diana 2
Canada
