Multi-Grain Bread

This is not your average bread machine loaf. Seven different grains and seeds go into the dough: bulgur wheat, millet, rolled oats, soy flour, wheat germ, sunflower seeds, and all-purpose flour held together with vital wheat gluten. The result is a dense, nutty bread with more texture and nutrition than anything you’ll find at the store.

The bulgur and millet get soaked in boiling water with corn syrup and oil before going into the machine. This softens the hard grains so they hydrate fully during baking instead of staying crunchy in the finished loaf. Letting the mixture cool to room temperature before adding it is key, or the heat will kill the yeast.

Vital wheat gluten is the ingredient that makes this work in a bread machine. With so many non-wheat flours weighing the dough down, the extra gluten provides the structure needed for a proper rise.

Chef Tips

• Don’t skip the boiling water soak. Unsoaked bulgur and millet stay gritty and hard in the finished bread.
• Cool the grain mixture completely before adding to the machine. Even warm liquid can damage the yeast.
• This is a heavy dough. Don’t expect it to rise as high as a white loaf. A compact, dense crumb is normal and desirable.
• Slice thin with a serrated knife. The sunflower seeds and grains make for a crumbly cut if you go too thick.

Variations

• Replace sunflower seeds with pumpkin seeds or flaxseed for a different nutritional profile.
• Add a tablespoon of honey instead of corn syrup for a more natural sweetener.
• Mix in a handful of dried cranberries during the add-in cycle for a sweet contrast.