Baking Classics: Buttermilk-Molasses Multigrain Bread

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The Technique

Buttermilk-Molasses Multigrain Bead

Buttermilk-Molasses Multigrain Bread is a healthy choice for saladssandwiches & soup. Generally speaking, multigrain breads may consist of a combination of ingredients ranging from oats, whole wheat & rye flours to seeds such as chia, poppy, flax & quinoa just to name a few. Expect the texture of these breads to be a smidgen chewier & a tad more dense. The flavor of this particular bread is bold & quite filling. I prefer to slice the loaf rather thinly. It’s delicious with classic chicken salad, for avocado toast, egg salad & pimiento cheese but also just as tasty with goat cheese & tomatoes or a BLT. When toasted & slathered with Blueberry-Lemon Jam, it makes a simple, quick breakfast. The bread may be prepared & sliced then placed in a plastic bag & stored in the freezer for up to 3 weeks. Remove the slices as needed for meal preparations either thawing covered on the countertop or placing directly in the toaster for quick use. Learn how to make a healthy bread choice your family will love.

Buttermilk-Molasses-Multigrain-Bread-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Baking-Tutorials-Cooking-Class-RebeccaGordon-Chef-TV-Personality-Birmingham-Alabama

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makes 1 loaf

1/2 cup warm water
1 1/2 tsp active dry yeast
2 cups bread flour
3/4 cup whole wheat flour
1/2 cup flax meal
2 Tbsp poppy seeds
1 1/2 tsp kosher salt
1/2 cup buttermilk
3 Tbsp molasses
2 Tbsp olive oil
Olive oil

Stir together the water & the yeast in a measuring cup. Let stand 5 minutes or until foamy. Meanwhile, whisk together the flours, the flax, the poppy seeds & the salt in the work bowl of an electric stand mixer. Add the buttermilk, the molasses & the 2 tablespoons of oil. Blend on Low speed 30 seconds. Add the yeast mixture & blend on Low speed 30 seconds. Once the dough comes together, blend on Medium speed 5 minutes. Stop the mixer. The dough will be slightly sticky. Sprinkle a little flour over the dough & transfer it from the bowl using a dough scrapper onto a lightly floured cutting board. Form the dough into a ball & place in a lightly greased large bowl. Coat the surface with cooking spray & cover with plastic wrap. Let rise in a warm spot free from drafts 1 1/2 to 1 3/4 hours or until the dough increases by half its original size.

Generously coat a 9 x 5-inch loaf pan with cooking spray. Invert the dough onto a lightly floured work surface. Roll the dough into a 15 x 9-inch rectangle. Roll up jelly roll fashion. Press the bottom & the ends to create a seal. Tuck the ends under. Place seam side down into the prepared pan. Push the dough down into the pan for an even rise. Cover loosely with plastic wrap. Let rise in a warm spot free from draft 1 hour or until the dough increases by half its original size. The dough should rise to within 1/4-inch of the pan lip. 

Preheat the oven to 375 degrees. Remove the plastic wrap. Bake 45 minutes or until the loaf sounds hollow when tapped. Remove from the oven & immediately transfer the bread from the pan to a wire rack. Brush the exterior of the loaf with olive oil. Cool completely before slicing, about 3 hours. 

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{testing notes}

How To Make Buttermilk-Molasses Multigrain Bread

This particular formula utilizes a blend of both bread & whole wheat flour, flax meal– seeds that have been ground into a feathery texture & poppy seeds which give the bread an earthy flavor. When whole wheat flour & other grains & seeds are used in bread recipes, it’s important to include another flour with a higher protein content to balance the bran. It will help strengthen the final loaves. Look to The Guide To Making Handcrafted Bread for additional pointers when baking homemade bread.  

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A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

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 Blend the dough as directed. Form the dough into a ball. Place in a lightly greased large bowl. Coat the surface with cooking spray & cover with plastic wrap.

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Let rise in a warm spot free from drafts 1 1/2 to 1 3/4 hours or until the dough increases by half its original size.

Buttermilk-Molasses-Multigrain-Bread-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Baking-Tutorials-Cooking-Class-RebeccaGordon-Chef-TV-Personality-Birmingham-AlabamaNo. 2

Generously coat a 9 x 5-inch loaf pan with cooking spray. Invert the dough onto a lightly floured work surface.

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Roll the dough into a 15 x 9-inch rectangle.

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Roll up jelly roll fashion.

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Press the bottom & the ends to create a seal.

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Tuck the ends under.

Buttermilk-Molasses-Multigrain-Bread-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Baking-Tutorials-Cooking-Class-RebeccaGordon-Chef-TV-Personality-Birmingham-AlabamaNo. 3

Place seam side down into the prepared pan. Push the dough down into the pan for an even rise. Cover loosely with plastic wrap.

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Let rise in a warm spot free from draft 1 hour or until the dough increases by half its original size. The dough should rise to within 1/4-inch of the pan lip. 

Buttermilk-Molasses-Multigrain-Bread-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Baking-Tutorials-Cooking-Class-RebeccaGordon-Chef-TV-Personality-Birmingham-AlabamaNo. 4

Preheat the oven to 375 degrees. Remove the plastic wrap. Bake 45 minutes or until the loaf sounds hollow when tapped. Remove from the oven & immediately transfer the bread from the pan to a wire rack.

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Brush the exterior of the loaf with olive oil. Cool completely before slicing, about 3 hours.

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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