I remember reading about someone saying that "Some multigrain bread is better suited to propping open a door than making a sandwich"! My one and only attempt at baking multigrain bread seemed to, more or less, prove this theory.
Then Rachel of Tangerine's Kitchen announced she was hosting this month's Bread Baking Day themed "wholegrain bread"! I have been otherwise busy for most of this month and I didn't really want to complicate things with a wholegrain bread experiment which I was almost sure wouldn't turn out right.
But it was BBD and a good friend was hosting it, so I found the time to bake some wholegrain bread. While this attempt didn't produce a doorstop, but a reasonably moist if slightly dense loaf, it tasted awful. And I am not doing full justice to the bread when I say "awful"!!
I followed a recipe (accompanied by a temptingly beautiful picture) I found on the net that used cracked wheat, oats, corn and powdered flax seed. I'm not sure where things went wrong but I'll just wrap up this experience by mentioning that the bread went into the bin.
Not only was my multigrain bread a fiasco, I also felt terrible wasting food.
I do like multigrain bread, but there's not much point in making something that no one else (read my husband and daughter) wants to eat, even though it's healthy. But being the eternal optimist I am, I was sure there had to be a recipe somewhere for baking multigrain bread that tasted good. And third time is supposed to be lucky, I've heard.
So I played safe (better safe than sorry, I thought) and tried out these rolls (well, two grains and a third grain flour counts for multigrain, doesn't it?) which I slightly adapted from this Multigrain Bread and this post contains my version.
I am happy to report that these rolls were very soft and tasty (and healthy too), totally unlike what I have come to expect wholegrain bread to be. I had this concept of a more dense and slightly heavy bread whenever multigrain bread is mentioned.
1/2 cup water, warm
2 tbsp honey
1 tbsp active dry yeast*
1/2 cup milk
1 cup all purpose flour, maybe a little more if necessary
1 cup whole wheat flour
1/2 cup cornmeal
1/2 cup rolled oats
3 tbsp oil
3/4 tsp salt
1 1/2 tsp melon seeds
1 1/2 tsp flax seeds
*My sister had brought me some yeast from the U.S., which said "especially for whole grain flours" on the sachet.
Mix the honey in the warm water, and dissolve the yeast in it and allow it to proof (about 5 to 10 minutes).
Soak the rolled oats in the milk and keep aside for about 15 minutes
Put all remaining dry ingredients in a food processor bowl and pulse a couple of times to blend well. This can be done by hand too, if you prefer.
(I usually do this in the processor but the lid of my processor bowl cracked and is still in the process of being replaced. So my daughter stepped in and helped out with the kneading this time.)
Add the oil, oat-milk mixture and the yeast mixture and pulse (or knead) until the dough just comes together as a rough ball. Now scrape the dough out onto a lightly floured work surface and add the seeds.
Knead a few times, adding flour 1 tablespoon at a time if dough is too sticky to work with. Knead till the dough is smooth yet very slightly sticky yet manageable. Shape into a ball.
Place the dough in an oiled bowl, cover and allow to rise till double in volume (about an hour or so).
Now deflate the dough by pressing and pushing with your wrist and fold the dough over on itself a few times and allow to rise again, for about 1/2 an hour.
Take the dough and flatten it slightly to remove any air bubbles and divide it into 6 (or 8 for smaller rolls) portions. Shape into rolls (this dough lent itself to decoratively shaping the rolls). If you prefer, you can shape this dough into plain rolls or even one single loaf.
Place on a baking sheet dusted with cornmeal. Cover with a damp cloth and allow to rise till double. If you have made plain rolls or a loaf, you might like to slash them decoratively, using a sharp knife, at this point. Just ensure they don't get deflated while slashing.
Bake the rolls at 190C for about 40 minutes or till the rolls sound hollow when tapped.
These are off to Rachel for BBD #20 and to Susan for YeastSpotting!
Thank you Parita, Ria and Di_ani for thinking of my blog to bestow those awards upon. Your gestures are very much appreciated.