Brief Summary
In this video, Renee and Liz demonstrate how to make multi-grain and whole wheat bread. They share tips for beginner bakers, including how to proof yeast, mix dough, and shape loaves. The video covers two recipes: a multi-grain bread and a 100% whole wheat bread, offering options for those who prefer different textures and flavors.
- Two recipes are demonstrated: multi-grain and whole wheat bread.
- Beginner-friendly tips are provided throughout the video.
- The importance of ingredients like molasses and vital wheat gluten is explained.
Introduction to Multi-Grain Bread Baking
Renee introduces Liz, who will be learning to bake multi-grain bread for the first time. They plan to make four loaves to share. Renee emphasizes that the recipe is simple and suitable for beginner bakers.
Activating the Yeast
Renee begins by adding two tablespoons of yeast to a bowl. She then adds 2/3 cups of sugar and 1/4 cup of blackstrap molasses, noting that molasses enhances the flavor, moisture, and color of whole wheat bread. Four cups of water are added, and Liz stirs the mixture until the sugar is dissolved. The mixture is left to proof for 5-10 minutes until the yeast becomes frothy, indicating it is alive.
Adding Seeds and Flour
After the yeast has proofed, Renee adds 1/2 cup of vegetable oil to the mixture. She then incorporates a scant 1/2 cup each of flax seeds, sunflower seeds, and black and white sesame seeds. Renee explains that if you prefer a finer texture, the seeds can be ground in a coffee grinder. Six cups of whole wheat flour and six cups of white flour are added. She advises that if using only whole wheat flour, vital wheat gluten should be added for a better rise.
Mixing the Dough
Renee adds four teaspoons of salt to the flour mixture. She uses a large 15-quart mixer to combine the ingredients, explaining that she bakes frequently for her market stand and needs a durable mixer. The dough is mixed until all ingredients are incorporated, then for an additional eight minutes. Renee advises adjusting the consistency by adding more flour if the dough is too wet or more water if it is too dry.
First Rise
The dough is formed into a ball and placed in an oiled bowl, ensuring it is coated on all sides. It is then covered and left to rise for one to one and a half hours, or until it doubles in size. Renee places the bowl on the stove under a light to keep it warm and speed up the rising process.
Making 100% Whole Wheat Bread
Renee guides Liz through making 100% whole wheat bread. Liz adds two tablespoons of yeast to a bowl, followed by 1/4 cup of molasses and 2/3 cups of sugar. Renee mentions that brown sugar can be used as a substitute for molasses. Liz then adds 1/2 cup of oil and four cups of water, whisking until the sugar and molasses are dissolved. The mixture is left to bloom for 5-10 minutes.
Adding Flour and Salt to Whole Wheat Dough
Liz observes the frothy yeast mixture, indicating it's ready. She adds six cups of whole wheat flour and six cups of white flour to the mixture. Renee reiterates the need for vital wheat gluten if using 100% whole wheat flour. Liz adds 1 1/2 tablespoons of salt, noting Renee's preference to add salt last. They prepare to mix the dough.
Mixing and Preparing the Whole Wheat Dough for Rising
The dough is mixed until it is soft but not sticky. Liz scrapes the dough onto the counter and forms it into a ball. Renee oils a bowl, and Liz places the dough in it, turning it to coat it with oil. The bowl is covered with a plastic shower cap to rise for about an hour. Renee mentions she will add a link in the description to the shower caps she uses.
Shaping the Multi-Grain Loaves
Renee checks on the multi-grain dough, which has almost doubled in size. She punches it down and divides it into four equal portions. Each portion is flattened, rolled up, and the sides are tucked in. The seam is pinched to seal, and the loaf is formed into a log shape. The loaves are placed seam-side down in greased loaf pans.
Second Rise and Baking Preparations
The shaped multi-grain loaves are covered and left to rise for another 30 minutes. Renee empties the oven and sets it to 350°F (175°C). She mentions they will bake hot dogs first, which had been previously made and frozen, allowing the bread to rise further.
Baking the Multi-Grain Bread
The multi-grain bread loaves are placed in the oven for 30 minutes. Renee shows the hot dogs that were previously made, frozen, and thawed.
Shaping the Whole Wheat Loaves
Renee and Liz remove the baked multi-grain bread from the oven. Liz divides the whole wheat dough into four portions and shapes them into loaves, using the same technique as before. The loaves are placed in greased pans, covered, and left to rest for 30 minutes.
Baking and Finishing the Whole Wheat Bread
The whole wheat bread is ready to bake. Renee brushes the tops of the baked loaves with butter. The loaves cool in the pans for 5-10 minutes before being transferred to a cooling rack. The whole wheat loaves are placed in the oven at 350°F (175°C) for 30 minutes.
Taste Test and Final Thoughts
Renee and Liz cut into the warm whole wheat bread. They admire the crumb and aroma. Both enjoy a slice with butter. Liz, a first-time bread maker, expresses her satisfaction. Renee encourages viewers to try the recipe, emphasizing its simplicity and delicious results. The recipe will be listed in the description box.
