Anne’s Grain Mix Bread

Multi grain bread recipe with flax, chia, and coconut oil

I got this healthy bread recipe from the grain-expert, Anne.  I have been making it for a couple of years now and it is a staple in our home.  It makes 6 tender, flavorful loaves of 100% whole grain multi-grain bread.  I freeze the extra loaves to use when I need them later.  All of the ingredients can be found in bulk on Anne’s website.  All in all, this is the HEALTHIEST bread I make AND it is the most DELICIOUS loaf-bread that I have ever made.  A real winner.    – Jessica

 

To make flour:
8 cups whole white wheat
3 cups grain mix : equal amounts of amaranth, barley, buckwheat, millet, oats, quinoa, brown rice, and rye.   (If you can’t find all of these, just use what you can find!  The more the better!)

To make bread:
6 cups water (100-105 F)
8 cups flour (see above)
1/3 cup wheat gluten
3 Tbsp yeast (red-star or quick/instant – see note below)
1/3 cup coconut oil (expeller pressed coconut oil has no taste)
2/3 cup honey (Anne suggests local raw honey)
2 Tbsp Redmond Realsalt
1/2 cup brown flax seeds, freshly ground in a coffee grinder (optional)
1/2 cup whole chia seeds (optional)
8 cups more flour
2 Tbsp dough enhancer

 

  1. Place 2 cups w.w. wheat into wheat grinder, followed by 1 cup grain mix, 2 cups w.w. wheat, 1 cup grain mix, 2 cups w.w. wheat, 1 cup grain mix, and the last 2 cups of w.w. wheat.  Grinding it like this isn’t essential, but provides more evenly mixed flour without having to stir it afterwards.
  2. Place the water and yeast into a large mixer and stir until dissolved.  Add 1st 8 cups flour and gluten.  Mix just enough to make a pancake batter consistency.
  3. Add the oil, honey, salt, and flax and/or chia (if using).  Set timer for 8 minutes and start kneading in the mixer.  While the dough is kneading, add flour until the dough is less sticky and just barely cleans the sides of the bowl.  Be careful not to add too much.
  4. After the 8 minutes, add dough enhancer and continue kneading for 2 more min.
  5. When the timer rings, stop kneading and separate into 6 similar sized pieces.  Carefully shape them into loaves and place them into 6 1-lb loaf pans.  This is easier with slightly oiled hands and work surfaces.
  6. Place in a cool oven and set the heat to the lowest setting possible (170 F on my oven).  Let rise until doubled in size.  This should take about 15 minutes.
  7. Turn oven up to 325 and bake for 25-30 minutes.  You don’t need to wait for the oven to pre-heat.  When bread is done, a thermometer stuck in the end reads 180 F.  It is important to achieve perfect “doneness” so that it will not be underdone (doughy) or overdone (dry and hard).

Remove from the pans immediately and cool on a cooling rack.  It will slice easier once cooled.

 

Note:  If using quick or instant yeast, there is no need to stir the yeast until it is dissolved before adding the other ingredients.  Anne says that the Red Star yeast tastes better.  I like it both ways!

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