Multigrain bread 1

I like to add a few extra ingredients into my daily bread making, using a variety of grains and seeds would be quite nutritious.


I used to buy commercial breads and was kind of tired of the same taste and texture of it. I was also not happy to pay for a chia seed bread or quinoa seed bread for such a ridicuously high price where I can just easily add in my bread making.

For this, I sliced it very thin sandwich sizes, yum..

Recipe :( 750g loaf)

Water, lukewarm:          205ml
Butter or margarine:      3 teaspoons  ( I used grapeseed oil / tahini / olive oil for the same amount)         Salt:                               1 teaspoon
Brown Sugar:                3 teaspoon
Skim milk powder:        3 teaspoons
Bread improver:             1 teaspoon ( I used yogurt instead, 2 tablespoons)
Mixed grain:                  1/3 cup ( combination of sesame seeds, poppy seeds, sunflower seeds,pepitas,                                          linseed, chia and coarse polenta)
Sultana:                          3 tablespoons ( I like to have a bit of sweetness).
Plain flour :                    240g
Wholemeal plain flour :  120g
Dry yeast:                      1 1/2 teaspoons

Methods:

1.  Wet ingredients go in first.  Sugar on one side while salt on the other side.  Last add in  the yeast just before you add the flour.
2.  Select menu " Wheat",  "light crust",  750g.  Press "start".
3. When complete, leave bread in the pan for 10 minutes.  Rest on cooling rack after that.  It's best to slice your bread a few hours later.



Note:
Be sure to take a quick look during first 5 to 10 minutes.  Dough should look smooth, soft, slightly sticky and have a tendency to flatten and catch the sides of the container.  Dough which is too stiff will have ragged edges, it will not stick to the sides at all and form a tight round ball.  In such a case you should add one tablespoon of extra water.  For dough which is sticky and reluctant to form a ball, add one tablespoon of flour.