Multi-grain Bread with a bread machine

In the bread group I help administer on Facebook someone asked for a version of Target’s house brand Favorite day. They have a multi-grain loaf that gets rave reviews. Here is my version of this bread.

Ingredients

• 2 tbsp rye flour

• 2 tbsp cracked wheat aka bulgur

• 2 tbsp barley flakes (or rolled barley; rolled oats if needed)

• 2 tbsp rolled oats

• 1 tbsp millet

• 1 tbsp flax seed

• 1 tbsp sesame seeds

• 2 tbsp sunflower seeds

• 1 tbsp rye malt or barley malt powder

• 1 tsp barley malt extract (or 1 extra tsp malt powder)

• 1/2 cup boiling water

• 1 1/4 cups bread warm water

• 2 tbsp honey

• 1 tsp vinegar or ascorbic acid (Vit C)

• 2 tbsp vegetable oil

• 2 tsp salt

• 3 - 3 1/2 cups bread flour

• 1 tbsp vital wheat gluten

• 2 tbsp milk powder

• 2 1/4 tsp instant

Instructions

Pre-soak the all the first cluster of ingredients.

This makes the bread soft like store-bought.

Pour ½ cup boiling water over the grains, etc.

Let sit 10 minutes.

2. Place remaining ingredients in order preferred. It doesn’t matter unless you use delayed start.

3. I used the dough setting.

4. You may need more liquid, as grains are ‘thirsty’. If the dough is very wet. Add flour in tbsp to ensure the dough ball is moving nicely in the pan. It should be smooth, slightly tacky to the touch.

5. After the rise. Shape into two bread pans. Be sure and cover with plastic wrap and let rise in a draft free zone. It may take a while for it to rise.

6. If desired. You may wish to add a sprinkling of oatmeal with a an egg wash. (1 egg with a tbsp of water).

7. Bake at 350F / 170C for 35 -40 minutes or to 195-200 interior temperature. Remove from pan and cool fully. Slicing a loaf early often leads to a crumbly crumb and a dry interior.

Susy’s tips and tricks

Do not skip the malt power or malt extract. This is the quintessential flavour you likely need for it to match the store version.