January is From the Land of Kansas month so I was asked to create a bread that incorporated several Kansas grains. As you probably know, multi-grain breads can sometimes be dense and heavy, something I have a hard time getting my family to eat. After several attempts, I finally landed on this version and I do believe it’s a KEEPER. It was fun creating the Kansas Multi-Grain Mix to showcase a few of the many grains we grow here in Kansas. If you don’t have a mill for grinding grains, use a coffee grinder – as long as you do a little at a time, it works perfectly.
This recipe was featured on Chef Alli’s Farm Fresh Kitchen as part of WIBW 13 News This Morning with Chris Fisher, sponsored by From the Land of Kansas. Follow the From the Land of Kansas Facebook page here.
1 1/2 cups Kansas Multi-Grain Mix (recipe below)
2 2/3 cups boiling water
2 Tbs. molasses
4 Tbs. unsalted butter, melted
1/3 cup Kansas Foods wildflower honey
4 1/2 tsp. instant yeast
1 tsp. vital wheat gluten (this makes any multi-grain bread significantly softer)
2 tsp. kosher salt
5 cups Heartland Mill all-purpose flour
1/2 cup Sunflower Food Co. honey toasted sunflower seeds
egg wash (1 egg yolk beaten with 1 tsp. water)
1/4 cup Paramount Food Grains rolled oats
1. In a large heat-proof mixing bowl, combine boiling water with Kansas multi-grain mix and molasses, stirring until mixtures forms a thick paste. Let mixture cool completely.
2. When multi-grain mixture has cooled, stir in butter and honey; mix well.
3. In a small bowl, combine yeast with vital wheat gluten and salt; add to multi-grain mixture and mix well. Let mixture stand for 10 minutes.
4. Add flour, one cup at a time, kneading by hand until smooth after each addition of flour, about 10 minutes total by the time all the flour is worked in. Cover bowl with a damp towel and let dough rise in a warm place for 1 hour.
5. Punch dough down and let rise (covered) for another hour.
6. Divide dough into halves, forming each half into a loaf shape and place each one into a greased bread pan.
7. Gently brush each loaf with egg wash, then sprinkle with rolled oats, pressing them lightly into the dough.
8. Allow loaves to rise for 20-30 minutes.
9. Preheat oven to 375 degrees F. and bake loaves, uncovered, on center rack of oven for 25-30 minutes or until golden brown. Remove loaves from pans and allow to cool on cooking racks. Serve slices with Honey Butter (recipe below).
Mixer Method (such as a Bosch or Kitchen Aid Stand Mixer)
Use the same steps as above, with the exception of Step 4. Knead in mixer for 3-5 minutes on Step 4.
Kansas Multi-Grain Mix
1/2 cup each: Paramount Food Grains barley berries, spelt, millet, and flax seeds
1/2 cup Paramount Food Grains corn meal or corn flour
1/2 cup NuLife Market black sorghum bran or red sorghum bran (or use both if you’d like)
Working with a small amount at a time, grind barley berries, spelt, millet, and flax seeds in coffee grinder. (Additionally process each grain one for 1 minute in the bowl of a food processor if you want a finer texture.) Combine these grains with corn flour and sorghum brans and store in an air-tight container or freezer bag. Kansas Multi-Grain Mix is best stored in the fridge or freezer to keep it fresh.
1/2 cup Hildebrand Farms Dairy butter, softened
1/4 cup Kansas Foods wildflower honey
Whip butter with honey until well combined.
Now You’re Cookin’,