Artisan Multigrain Bread
Compliments of Your Market District® Recipe Development Team |
| Makes: |
2 loaves (Serves 30) |
| Prep Time: |
20 min. |
| Cooking Time: |
|
| Bake Time: |
35 min. |
| Rest Time: |
1 hour 45 min. |
Ingredients
|
3 cups
|
Market District bulk organic all-purpose flour — plus more for dusting |
|
2-1/2 cups
|
Market District® bulk whole-wheat flour |
|
1/2 cup
|
Market District® bulk rye flour |
|
1/2 cup
|
packed brown sugar |
|
2 Tbsp.
|
sugar |
|
2 .25 oz. packets
|
active dry yeast |
|
2 tsp.
|
salt |
|
2 cups
|
2% milk |
|
1/2 cup plus 2 Tbsp.
|
water |
|
3 Tbsp.
|
vegetable oil |
|
|
cooking spray |
Directions
In a large mixing bowl, combine flours, sugars, yeast and salt. In a small saucepan, heat milk, water and oil over medium heat, just until warmed through (but not steaming), about 5 minutes. Gradually add liquid to dry ingredients; mix until well combined. Lightly dust a clean surface with flour and turn dough out onto surface; knead until smooth and elastic, about 8 minutes. Lightly grease a large bowl with cooking spray and place dough in bowl. Lightly grease the top of the dough and cover with plastic wrap. Let rise until doubled, about 1 hour.
Dust a clean surface with flour, punch dough down, and turn dough out onto surface. Divide dough into four equal pieces; roll each into a 15-inch rope. Twist 2 ropes together; pinch ends together to seal. Repeat with remaining dough. Place twisted dough into 2 greased loaf pans; grease tops of loaves. Cover with plastic wrap and let rise until doubled, about 45 minutes. Preheat oven to 375°F. Bake loaves for 30-35 minutes, until browned. Remove to wire racks for cooling.
Nutritional Information (Per serving):
Calories 140, Fat 2g, Sat Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 160mg, Total Carbohydrate 27g, Fiber 2g, Sugars 5g, Protein 4g, Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 4%
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.