MultiGrain Loaf

I have been baking all our breads now. A year ago, I would never have thought that I have the patience to do bread. But I am enjoying it! This is really a surprise since I am oftentimes an impatient person. But I have since discovered that baking bread is so easy... and bread recipes are forgiving as well. You can add a little flour here, a little water there, and your bread will still come out nicely.

Perhaps a lot of people do not want to bake bread because commercial bread is easily available and cheap. But as I have discovered, our own homemade bread is healthier. You can choose which flour to use. You control the ingredients so there are no chemical flavor enhancers nor preservatives. And most of all, homemade bread is delicious! And while you are baking, the scent of bread baking in the oven wafts around the kitchen and dining area... hmmmm...

This is how I knead our bread, which I have learned from watching YouTube! Isn't the information age great? I do not have to leave my house in order to learn how to make bread! And you can do it, too! BTW, those chubby hands are mine and the pictures taken by my daughter :)

Hold the dough with your left hand, and gently pull with your right hand.

Fold the dough back and give it a quarter turn and then hold and pull again.
Do this for around 10 minutes until dough is elastic and smooth.

Ooops, here's the recipe...


4 and 1/2 C whole grain flour (I bought mine at Santi's)
1 T caster sugar
1 t salt
2 and 1/2 t instant dried yeast
2 T canola oil
1 1nd 1/4 C warm water


1. Mix flour, sugar, salt and yeast in a large bowl. Add the oil, and gradually mix in enough warm water to make a soft dough.

2. Knead well on a lightly floured surface for 10 minutes until the dough is smooth and elastic. Please see my photographs above or if my instructions are not clear, click on the YouTube.

3. Put into a greased loaf tin. See picture below.

4. Cover loosely with oiled clingfilm and leave in a warm place to rise for an hour or until the dough reaches just above the top of the tin. Below is the picture of my nicely risen dough.




5. Remove the clingfilm and bake in a preheated oven 200 C or 400 F, for 30 minutes or until bread is browned and sounds hollow when tapped with fingertips. Transfer to a wire rack to cool.





Sharing this multi-grain goodness with the BYOB - Bake Your Own Bread community, headed by Sandy over at the Baker's Bench.