Скачать или смотреть My mom’s homemade bread

My mom’s homemade multigrain bread 🍞 you guys are so lucky cause my mom said I could share this recipe with you guys. IT’S THE BEST.

Ingredients:
Soaker:
3 tbsp quinoa (34 g)
3 tbsp Wheat Montana 7 grain cereal (28 g)
2 tbsp wheat bran (8 g)
Dough:
3 cups bread flour (360 g)
3 tbsp brown sugar (36 g)
1 1/2 tsp salt
1 tbsp instant yeast
1 1/2 tbsp honey (32 g)
1/2 cup buttermilk (120 ml) or milk
3/4 cup hot water (180 ml)

Instructions:
1. Combine soaker ingredients the night before baking – add 1/4 cup + 2 tbsp water, cover the bowl with plastic wrap and let the soaker sit overnight (or minimum of 3 hours).

2. For the dough, stir together flour, brown sugar, salt and yeast (use mixer if you have one). Add the soaker, honey, buttermilk, and hot water. Mix for 10 minutes (knead by hand if you don’t have a mixer).

3. While bread is mixing, preheat the oven to 150 F and lightly grease a large loaf pan. I grease a counter surface as well for rolling out the dough. If you’re kneading by hand, do this before.

4. After mixing, place dough onto greased counter, forming into a circle. Flip it over and punch it down with your flat fist (palm down) and fold into thirds. Turn it over again and roll with a rolling pin into a long rectangle, about the width of your pan. Turn it over one last time and roll briefly (pressing any air bubbles out of the edges as well). Then roll it up with your hands and fingers, using your little fingers to keep the ends in as you roll. Pinch the seam and tuck in the ends, pinching them together. Place in your pan seam down and brush top with softened butter.

5. Place into preheated oven, turn off the oven, and let it rise for 25 minutes. Then turn on the oven to 350 F (do not take bread out) and set timer for 27-30 minutes. After baking, remove immediately from pan and cool on wire rack. Brush more softened butter on top, if desired.

ENJOY ❤️

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