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Does anyone make their own multigrain bread mix? If so, what grains do you use and in what ratios?
I have some cracked wheat, buckwheat, sesame seeds and linseed.
Sure do – my recipe is
3 cups plain flour, 1 cup wholemeal flour, 1 tablespoon milk powder, 1 tablespoon gluten flour (have been known to leave this out and it is fine) 1 1/2 teaspoons salt, 1 1/2 teaspoons bread improver, 2 teaspoons sugar, 400 mls water, 1/4 cup olive oil, 2 tablespoons each of sesame seeds, pepitas, sunflower seeds, linseed, buckwheat, 2 tablespoons LSA and 2 teaspoons yeast.
I usually make it to the dough stage in a breadmaker (cause it saves me time) then put it in the bread tin to rise and cook for about 35 mins.
I play around with the seed combination and add what I feel like at the time. Have substituted some of the seeds with caraway, poppy, crushed nuts – all turns out good. I dont use breadmaking flour or bakers flour just plain flour.
Have also added rice malt or treacle instead of sugar for a darker loaf.
I have even left all the seeds out and used 2 1/2 white flour and 1 1/2 wholemeal for a wholemeal loaf.
Id be interested too. Ive just bought a grain mill to make my own flour, & have about 25kg of wheat & a couple each of spelt & rye with the intention of making bread as well as cakes & pastry.
So any recipes using fresh ground flour would be good as I think the fresh ground flour is a bit heavier than the white version.
I add rolled oats, sesame seeds and wheatgerm to my standard baker’s flour mix. I then roll the loaf in linseed, polenta and sesame seeds before baking.
It doesn’t look like multigrain, but has heaps of fibre 😀
The recipe I use most often for my breadmaker is 420ml tepid water, 2 Tbsp sunflower oil, 2 tsp salt, 2 Tbsp brown sugar, juice of half a lemon, 3c white baker’s flour, 1c rye flour, half cup ground linseed and half cup wheatgerm, 2tsp yeast. Makes a loaf that’s tasty without being heavy.