Does that make it a multigrain bread?
Anyway, I wanted to make a wheat version of Bean’s special gluten-free bread that I’ve been making. So this is what I came up with.
-1 cup whole wheat flour
-1 cup oat flour
-3/4 cup buckwheat flour
-1 1/2 cups unbleached all purpose flour
-1/4 cup flax seed meal
-3 tbsp brown sugar
-1 1/2 tsp salt
-1 tsp apple cider vinegar
-1 tbsp molasses
-1/4 cup olive oil
-1 packet active dry yeast plus 1 tsp granulated sugar for proofing yeast
-1 1/4 cup warm water
-rolled oats for garnish (optional)
Heat oven to 200 and then turn off.
Grease a loaf pan.
Sift together your dry ingredients.
In a medium bowl whisk eggs, molasses, vinegar, and oil together.
In a small bowl mix yeast and sugar together. Then add 1/4 cup warm water and mix with a fork. Let sit for 20 minutes. It should be foamy and active. If not, start over with a new package of yeast.
With your mixer on stir, slowly add egg mixture and then yeast mixture to the bowl. Then slowly add your water to achieve the right consistency in your batter. The dough should be like very stiff cake batter. If you accidentally add too much water just add a little more flour.
Put the dough in your prepared pan. If desired, sprinkle rolled oats over the top and lightly press into the dough. Cover with plastic wrap and place in oven to rise for about 1-1 1/2 hours.
Once the dough has risen to the top of the pan remove plastic wrap and bake the bread for 40 minutes at 350 degrees.
Remove from oven, cut, slather with butter and enjoy.
It’s pretty good, but it actually came out a bit more dense than the gluten-free bread and I kind of think I even like the gluten-free version better. Maybe I’m just weird. It is good though, so don’t let these statements discourage you.