12 Grain Cereal Potato Bread

12 Grain Cereal Potato Bread

Each slice of 12 Grain Cereal Potato bread is made with wholesome ingredients, like Rolled Oats, Barley (wheat), Millet, Rye (wheat), Brown Flax, Sunflower Seeds, Brown Sesame, Buckwheat Groats, Corn Meal, Wheat Bran, Rice Flour, and Sorghum Flour for delicious layers of flavor and nutrition.
The addition of potatos add softness to the dough and makes the dough easier to shape
This recipes is a unique blends of grains, seeds and nuts that give each loaf the delicious taste & nutrition you love. It's delicious, good nutrition for your balanced life. Excellent sandwhich bread or toasted with butter and jam.
Servings 6 Loaves

Equipment

  • Haussler Mixer

Ingredients
  

Prepared 12 Grain Cereal

  • 1/2 cup 12 Grain Cereal I get mine from Bulkfoods.com
  • 1/2 cup Rolled Oats Old fashioned not instant
  • 2 cups Boiling Water

Potato Water

  • 1 medium Russet type potato 300 – 400 grams this should be peeled and chopped as if you were making mashed potatos.
  • 4 cups water
  • 3 tsp salt
  • 3 tbsp butter

Sponge and dough

  • 15 cups Bread Flour: Read notes For sponge you will start with 6 cups flour. Halfway thru the sponge rise you will mix in 2 cups of flour. For the bread you will add another 6 – 8 cups of flour. Depending on how slack the dough is.
  • 1 cup sugar

Yeast Water

  • 1 cup warm water
  • 2 tbsp instant active dry yeast

Instructions
 

Prepare 12 Grain Cereal

  • Bring 2 cups water to boil, add all grains, return to boil then turn down to simmer for 15 – 20 mins. Don't let burn – keep stirred. Let sit in pan until potatos are cooked.

Potato Water

  • Boil the potato in the 4 cups of water until the potato is fork tender. Do NOT drain. Water is needed for the sponge
  • Pour potato with water into the Haussler mixing bowl.
  • Add prepared cereal to potato water, stir then beat potatos and cereal in water until potatos are broken down.
  • Add butter and salt to hot potato water – stir well

Yeast Water

  • Combine yeast with water, stir until yeast is dissolved. Let sit for 5 mins.

Making the Sponge

  • Add flour and sugar to mixing bowl.
  • Turn Haussler on low and mix for 2-3 mins until flour is fully incorporated with liquid
  • Add yeast water. Continue mixing on low for another 2 – 3 minutes until all the yeast water has incorporated into the sponge.
  • Turn off mixter and leave dough covered for 2 hour.
  • After 1 hour add another 2 cups of flour mixing for 1-2 minutes.

From sponge to dough

  • Continue to mix in remaining flour until dough starts pulling away from bowl side. The dough will be somewhat slack. I look for most of the dough to be on the hook.
  • Perform a window pane check on the dough to determine how long to let the mixer knead. Generally 6 works – sometimes 8 minutes is required. Always knead on low speed.
  • Dump dough out on an oiled surface and do a few stretch and folds and gentle kneading to form dough.
  • Place dough into a large oiled bowl. Cover with damp cloth and allow to rise for at least an hour.
  • Once risen, divide into 6 equal portions and form loaves. Put loaves into oiled or sprayed bread pans. I use 6 1.5 qt glass bread pans.
    Let rise till double – generally 30 – 45 mins. I put mine into the ovens with oven light on. The light provides enough heat to promote rise.
  • Preheat oven to 375°. Bake for 45. Remove pans from oven. Remove loafs from pans. Allow loaves to cool on a rack.
  • These loaves freeze well.

Yeast Bread – from My Mother’s CookBook

I have this old cookbook my mother created. She told me that this was a school project for Home Ec. I want to capture the recipes contained in the cookbook before they are lost for ever. I have captured the original recipe in her hand writing.

The original recipes don’t provide complete instructions. I’ve interpreted what I could. I hope to recreate the recipe in the near future. I will post updates to the recipe after I’ve had a chance to recreate it.

Yeast Bread

Yeast Bread Recipe from My mother's cookbook
Course Breads, Side Dish

Ingredients
  

  • 3 tbsp sugar
  • 1 tbsp salt
  • 1 yeast cake or 2/12 tbps of instant yeast
  • 1 1/2 cup milk
  • 1 1/2 cup water boiling
  • 9 cups flour sifted twice

Instructions
 

  • Let rise overnight. In the morning stir for 8 minutes. Let rise again for 4 minutes then bake.°

Notes

Yeast cake equivalent is 2 1/2 tbsp of yeast.
Assuming that this is baked @ 350 degrees for approximately 45 minutes

Häussler Instructions for Cinnamon Raisin Bread

Häussler Instructions for Cinnamon Raisin Swirl Bread

Häussler instructions only applicable if you own a Häussler Spiral Dough Mixer
Course Breads
Cuisine American
Servings 5 loaves

Equipment

  • Häussler Spiral Dough Mixer

Ingredients
  

  • 1 medium potato cubed – I use russet potatos
  • 4 cups water
  • 2 tbps butter
  • 2 tsp salt
  • 12 cups bread flour divide flour in half – using 6 cups for sponge, remaining 6 cups for finishing dough
  • 1 cup sugar
  • 2 tbps instant yeast
  • 1 cup water
  • 16 ounces raisin I use large 1.8 lb bags from Sam's club – I use 1/3 bag per recipe
  • 1/2 tsp ground cloves
  • 3 tsp cinnamon

Instructions
 

Making the sponge

  • In large sauce pan add 4 cups of water and chopped potatoes. Boil potatoes until fork tender. Drain the potatos reserving the potato water you will need this for the recipe.
  • Add butter and salt to cooked potates and mash with mixer. Once mashed add back the reserved potato water. Mix well. Pour potato water mixture into the Häussler bowl. Allow to cool for a few minutes.
  • To potato water mixture add 6 cups of bread flour and 1 cup of sugar. Mix on low speed for 2 minutes. Mixture should be somewhat smooth.
  • Mix yeast with 1 cup of warm water. Stir until the yeast has dissolved. Add yeast to mixer. Mix on low speed for 4 minutes. Turn off mixer and allow sponge to double in bulk. Roughly 2 hours. I don't remove the bowl or the dough hook. I leave everything in place. The heat from the potato water along with the metal bowl retains enough heat to promote yeast growth. The lid of the mixture keeps moisture in.
  • After an hour I add 1 cup of flour to the sponge and mix on low for 2 minutes. I found that doing an additional cup at this time gives the flour time to absorb more the liquid. In the past I did not do this and found that when I added the remaining 6 cups of flour was not enough to prevent the dough from going and required adding additional flour.
  • 15 minutes before the 2 hour rise up I added another 1/2 cup of flour and mixed on low speed for 2 minutes.

Mixing the dough

  • In a separate bowl add the remaining 4 cups of flour, the spices and raisins. Mix throughly. I do this by hand so I can separate the raisins that are clumped together.
  • Add this flour mixture to the bowl. Turn on the mixer at low speed for 6 – 8 minutes. Perform a window pane test to ensure dough sufficiently kneaded.
  • Pour a bit of oil on to your work surface and dump the dough in the middle of the oil slick. The dough will be slack but I found that it comes together nicely if you coat the dough with oil. At this time I do a stretch and fold a couple times before I shape dough into a ball.
  • Put dough into a large oiled bowl and allow to rise for another hour
  • Split dough into 5 equal sections, I find using a kitchen scale helps to get even sized loaves. Roll each dough into flat rectangles – liberally coat the dough with cinnamin sugar then roll into loaves.
  • Allow the loaves to rise to double.
  • Preheat oven to 375° – bake loaves for 45 minutes.
  • Remove from oven and cool on racks. Package each loaf in a bread bag – freeze.

Notes

Result of adding flour during the sponge rise period cut down the amount of flour I had to use. 
The dough was still slack coming out of the bowl
Keyword Raisin Bread

Häussler Instruction for Whole Wheat Bread using Sponge Method

Häussler Instructions for Whole Wheat Bread Using Sponge Method

Häussler instructions. Only applicable if you own a Häussler Mixer
Course Breads
Cuisine American
Servings 2 loaves

Equipment

  • Häussler Spiral Dough Mixer

Ingredients
  

Sponge

  • 3 cups water
  • 1 1/3 tbsp active dry yeast
  • 1/3 cup honey
  • 4 cups whole wheat flour

Bread Dough

  • 1/3 cup oil
  • 1 tsp salt
  • 4 cups whole wheat flour

Instructions
 

Making the sponge

  • In Häussler bowl – add water, yeast and honey. Mix until yeast has dissolved
  • Add flour. Mix on low speed for 5 minutes. Sponge should appear smooth.
  • Cover Häussler mixer. Let sponge rise to double – roughly 30 – 45 minutes until double.

Mixing the dough and first rise

  • Add flour, salt and oil to sponge
  • Mix dough on slow speed for 8 minutes
  • Cover mixer and allow dough to rise until double, about 30-45 minutes.

Second rise

  • Original recipe says to punch the dough and allow to rise again. For this step I turned on the mixer and kneaded the dough on low for 1 minute. Rise time 30 – 45 minutes

Third Rise

  • I turned on the mixer for 30 seconds. Rise time 30-45 minutes
Keyword Häussler, Multigrain Bread, Sponge, Wheat

First video clip shows result after 5 minutes of mixing. Note the sponge is not “smooth” since I used 3 cups of freshly ground red wheat flour.

Second video clip shows result after 8 minutes of mixing. Dough was soft and supple. Window pane test showed dough was sufficiently kneaded.

Third image – dough after first rise – 30 minutes.

Fourth image – dough after second rise – 30 minutes.

Whole Wheat Bread Using Sponge Method

Whole Wheat Bread Using Sponge Method

Recipe based on an adaption of the sponge recipe in Tassajara Bread Book
Course Breads
Cuisine American
Servings 2 loaves

Ingredients
  

Sponge

  • 3 cups water
  • 1 1/3 tbsp yeast
  • 1/3 cup honey
  • 4 cups whole wheat flour

Bread

  • 1/3 cup oil
  • 1 tsp salt
  • 3-4 cups wheat flour

Instructions
 

Making the Sponge

  • Dissolve yeast in water. Add honey then flour. Mix until very smooth
  • Let sponge rise in warm place until doubled in bulk. 45 to 70 minutes.

Making the Bread

  • Add oil and salt to sponge, then add flour until the dough reached the right consistency.
  • Knead dough well.
  • Put dough in greased bowl. Cover with damp towel. Allow to rise till double, 45 – 70 minutes.
  • Punch dough down and allow to rise again, 45 – 70 minutes.
  • Separate dough into 2 balls. Form into loaves. Place in well greased bread pans. Let rise till double.

Bake Bread

  • Preheat oven to 350. Bake loaves for 45 minutes. Tops should be brown, sides and bottoms should be golden brown and loaf with go "thump" when you tap the bottom
Keyword Multigrain Bread, Sponge, Wheat

Multigrain Struan Bread

MULTIGRAIN STRUAN BREAD

The best sandwich bread I make, lots of ancient grains. Does take some pre-planning as you must start the grains soaking and cook the rice a day in advance, but so worth every step it takes.
Course Breads
Servings 2 Loaves

Ingredients
  

SOAKER (DAY ONE)

  • 1/4 cup course cornmeal polenta grind, uncooked
  • 1/4 cup quinoa uncooked
  • 1/4 cup rolled oats uncooked
  • 1 1/2 cups water

FINAL DOUGH (DAY TWO)

  • 4 cups bread flour
  • 1/4 cup whole wheat flour
  • 1 tbsp instant yeast
  • 2 tsp salt
  • 1/4 cup brown rice cooked
  • 2 1/2 tbps honey
  • 1/2 cup buttermilk
  • 1 egg white
  • 1 tsp poppy seeds

Instructions
 

SOAKER (DAY ONE)

  • Whisk together all day one grains with 1 1/2 cups water in small mixing bowl. Cover with plastic wrap and leave at room temperature overnight.
    Cook enough brown rice so you will have 1/2 cup.
    Put cooked rice in refrigerator to cool till needed.

FINAL DOUGH (DAY TWO)

  • In mixing bowl add bread flour, whole wheat flour, instant yeast, salt, brown sugar, brown rice and honey. Stir to distribute dry ingredients.
  • Add soaker from day one and buttermilk. Mix on low speed with dough hook for 4 minutes to form wet, course dough. Switch to medium low speed and continue mixing for another 4 minutes, adjusting flour or water as needed, to make supple, tacky dough.
  • Sprinkle a little bread flour on work surface and transfer dough to floured surface.
  • nead dough by hand for an additional minute or as needed. Dough should feel soft and supple but not sticky and should have a nice sheen. Internal temperature of dough should be between 77 and 81.
  • Form the dough into a ball and place in lightly oiled bowl. Set dough aside for 5 minutes and wipe down work surface.
  • Wipe clean work surface with about 1/2 teaspoon of vegetable oil to make an oil slick. Transfer dough to to the oil slick and perform one stretch and fold. Dough should firm up slightly but still feel supple,
  • Form dough back into a ball and return to bowl. Repeat stretch and fold after 5 minutes, and then once more after another 5 minutes for a total of three
  • After final fold, form dough into ball and return to bowl, cover and let ferment at room temperature for about 2 hours or until doubled in size.
  • After doubled in size, divide into two and place in loaf pans prepared with spray.
  • Brush surface with egg white wash and garnish tops of loaves generously with poppy seeds. Mist top of loaves lightly with spray oil, cover loosely with plastic wrap and proof at room temperature for about 90 minutes, or until grown about 1 1/2 times in size, cresting over loaf pans.
  • Place loaves in a preheated oven at 350.
  • Bake until loaves are golden brown on tops and bottoms, about 45 minutes. The internal temperature of bread should be about 190.
  • Transfer loaves to a cooling rack and cool for at least one hour before serving.
Keyword Multigrain Bread