Recipes: Multigrain Bread and Biscuits
Restored from the Empower Network archive (2011–2017), lightly edited to meet our current advertising standards. Views are the original author’s.
Talking Recipes
There are thousands of recipes out there for biscuits and multigrain breads, but for those who are just starting out these recipes are easy to follow and the flavor and textures will make your mouth water. Some bread and biscuit recipes are simple while others are more complex and in future blogs I will share a few more complex recipes, but they are worth the effort. You have at your fingertips a whole world of recipes, so after making these recipes, search for others and give them a try. When choosing a recipe read the ingredients and the instructions making sure that you understand the steps they are asking you to take.
The Dough
Making bread is something that I have done ever since I was a child. I love the feel of bread dough, the texture and how that changes when you are kneading the dough. If it wouldn’t ruin the bread I would knead for hours (but then you would have very tough bread). I feel a real sense of accomplishment when I watch my dough rise and double in size. Make sure and follow the instructions in any bread recipe that you choose so that your final product comes out just the way you are imagining that it will. Making biscuits is a little different and the dough has a different texture and needs very little kneading, but this recipe I am sharing with you today makes large flaky biscuits and very tender.
Recipes:First the Biscuits
Simply Biscuits
2 pounds 8 ounces All Purpose Flour
2 ounces Granulated Sugar
2 ounces Baking Powder
14 ounces Salted butter, cold and cut into chunks
24 ounces Milk, very cold
Directions:
1. Sift all dry ingredients together.
2. Cut in the butter using a pastry blender. This mixture should look mealy (butter will be peas size).
3 Add the milk 3-4 ounces at a time, combining until the dough begins to hold together.
4. Place the dough onto a lightly floured surface, knead it until it forms one mass. This takes 5-6 kneadings.
5. Roll the dough out until the thickness is about 1/2 inch. Using a floured cutter and place on a cookie sheet that has been lined with parchment paper
6. Bake at 425 degrees F until the tops of the biscuits are golden brown, this takes 10-12 minutes. Remove the Biscuits from the cookie sheet and place on a wire rack to cool or just smother in butter and have one.
The following recipes takes a little more time but is worth the extra effort.
Simply Multigrain Bread
(Make the Sourdough Starter the day before you want to make the bread)
4 1/2 ounces Cracked Wheat
8 ounces Hot Water
2 ounces Melted Butter
1 1/2 ounces Molasses
1 1/2 ounces Honey
1 teaspoon Kosher Salt
2 ounces Nonfat Dry Milk
2 ounces Flax Seeds
2 ounces Roasted Sunflower Seeds
1 pound, 6 ounces Sourdough Starter
3/4 teaspoons Instant Yeast
10 ounces Whole Wheat Flour
10 ounces Bread Flour
Egg Wash, as needed
Sourdough Starter
If you want to always have starter on hand, every time you use the starter add flour and water (example: if you use 6 ounces of starter replenish with 3 ounces of flour and 3 ounces of water)
3/4 teaspoon Instant Yeast
28 ounces Water, room temperature
2 pounds All Purpose Flour
Directions For Starter
1. Combine the flour and yeast into the water 2-3 ounces at a time. (You can do this in a stand mixer or by hand). If using a mixer do this on low speed for 2 minutes.
2. Place the starter into a clean container and cover with plastic wrap. Let stand at room temperature for one hour and then refrigerate. The starter will be ready to use the next day.
Directions For The Bread
1. Combine the Cracked Wheat and water in a stainless steel bowl. Add the melted butter, molasses, honey, salt and dry milk. Allow to cool.
2. When mixture has cooled stir in flax seed, sunflower seeds, sourdough starter and yeast. Transfer the mixture to a stand mixture using a dough hook.
3. Add bread flour and whole wheat flour and knead in mixer for 3 minutes on low speed, increase speed to medium and knead for an additional 4 minutes. The dough will be smooth, shiny and elastic.
4. Place the dough onto a lightly oiled surface and cover with plastic wrap. Place in a warm dry space until it has doubled in size.
5. Punch the dough down and allow to rise in the bowl again until doubled in size.
6. After the second rise, pound the dough down and cut into 2 equal size portions
7. Place the dough into well greased loaf pans, cover and place in a warm dry space and let rise until doubled.
8. Brush loaves lightly with egg wash and dock by making two to three slices in the opt of the loaves. Bake at 375 degrees for 30 minutes.
9. Remove loaves from pans and place on wire cooling racks.
10. Slice and enjoy