Ed’s High-Traction Multi-Grain Bread, V 1.1

A somewhat lighter, more rye-tasting loaf than my classic recipe:

Combine dry ingredients in a 4.5-quart mixer bowl:

  • ½ Tbsp dry yeast (1 Tbsp for more boost)
  • 2 Tbsp brown sugar
  • ½ cup dried milk

Stir in:

  • 1-½ cup warm water

Dump more dry ingredients on top, do not mix:

  • ½ cup flax seed meal
  • 1 cup bread flour
  • 1 cup rye flour
  • 2-½ cup whole wheat flour
  • 1 tsp salt

Let the dry ingredients sit on top of the liquid for 15 minutes as the yeast revs up, then run the mixer until the dough ball cleans the bowl sides. Oil the bowl, cover, and let the dough rise for maybe an hour (45 minutes in warm weather / oven).

Form the ball into an ingot, pack it into a non-stick loaf pan, cover loosely with aluminum foil, and let it rise another hour (30 minutes in warm weather / oven) to fill the pan with a nice loaf. I’ve been using a King Authur 8-½ x 4-½ inch non-stick bread pan to good effect.

Bake loaf with the foil on top in a 350 °F oven for 50 minutes. You can set the oven to start at a convenient time, run for an hour at 350 °F from a cold start, and the bread will come out fine. If it’s too durable, try 325 °F.

Drop loaf onto a cooling rack, wait five minutes, slice generous QC sample from one end, apply (peanut) butter, give thanks to the yeast, enjoy.

7 thoughts on “Ed’s High-Traction Multi-Grain Bread, V 1.1

  1. Please elaborate on the meaning and significance of the term High-Traction.

      1. Now I understand our mutual friends who describe you as “a regular guy.”

  2. Nice recipe; I’d like the crunch/taste from the flax. We use home-ground(Note 1) flax seed on our breakfast bits for general health reasons, but I’ve grown to like the taste. Our rice and the four-flour breads are considerably more involved. We’ve had good luck with Wilton non-stick pans, though they wear out after a few years of use (every 3-4 weeks or so.) Haven’t tried the silicone pans; the dough in our exotic breads is closer to a batter at first.

    Note 1 We buy whole seeds and “grind” (Note 2) a pint or so at a time to keep in the fridge. Whole seeds do fine in the pantry, and I’ve done OK with ground meal on a 10 day road trip, but…

    Note 2: Real [coffee|grain] grinders get messy from the oil in the seeds.

    1. It’s certainly a durable loaf: none of this balloon-bread nonsense!

      We use a Diamant 525 grain mill that’s served wonderfully well for nigh onto four decades. I fitted it with a washing-machine motor after the first run, because I flat-out can’t produce that much power. I grind oily things like soy before doing the wheat to clean the burrs: vacuum out the dust and it’s done.

      A 2 inch shopvac hose collects dust to keep the garage from filling up with wheat powder: haven’t had an explosion yet!

      1. I’m impressed! Tried a coffee grinder (about 12″ flywheel), but the cleaning was problematic, made worse by falling-apart bearings in the antique. Julie keeps her Kitchenaid grinding attachment for brown rice flour; it’s a bit too coarse for general purposes and white rice flour is easy to get with the current gluten-free fad(?) trend.

        I get nervous about static problems in the Dust Deputy system, but the collection barrel is large and steel, so its ungrounded nature doesn’t seem to be a problem for my needs. (Note to self; fix the “ungrounded” bit.) The high humidity in the shop during woodworking season (winter) helps.

        1. It was one of our original Big Capital Expenditures and paid for itself long ago; we liked fresh-ground grain and figured we’d be that way for quite a while.

          We quickly discovered that one must always screw the mill down in a place where fine dust doesn’t matter: it’s not a kitchen-counter appliance, no matter what they say, even with a vacuum collecting (most of) the dust.

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