Multigrain Wholemeal Loaf

My breadmaker produces 750gm and 1 kg loaf but I only use ingredients for 750g which still produces bread that rises over the pan when baked. All the bread produced from this recipe have been consistently light and fluffy, similar to commercial bread but taste better.

With this multigrain wholemeal bread recipe, you can substitute with your favourite grain. I have used linseed, wholemeal oats and walnuts as they have good nutritional values. This bread is great for toast as well as sandwiches.

Ingredients (for 750 g loaf)
320 ml warm water
1 Tbsp lecithin granules
1½ tsp salt
1½ Tbsp+1 tsp sugar
1 Tbsp+1 tsp milk powder
2¼ tsp surebake yeast


185 gm wholemeal flour
3 tsp gluten flour
250gm high grade (bread) flour
1½ Tbsp ground or whole linseed (optional)
1 Tbsp wholemeal oats (optional)

Add-Ins : (when breadmaker beeps) {optional}
¼ cup walnuts

Topping (optional)
pumpkin seed, sesame or oats

Method
1. Place ingredients into the bread pan according to your breadmaker instructions
2. Setting : Wholewheat
3. 5-10 minutes before start of baking - sprinkle topping on bread dough
4. Bread dough will rise to within 1-1¾" from top of pan before the baking process begins.
5. After baking.


6. Sliced when cooled


Notes
1. As temperature here is quite cool, I use warm water to help in the rising process.
2. I use lecithin granules as I find it produces a better loaf.
3. Surebake yeast have bread improver in it. For normal yeast use 1.5 tsp + 1 tsp bread improver.
5. For every ½ cup of wholemeal flour, 1 tsp of gluten flour is required. If adding more or less wholemeal please adjust gluten flour accordingly.
6. When more or less wholemeal flour is used, please adjust the quatity of bread flour used. The total weight of flour (wholemeal+gluten+bread flour) should always add up to 450gm.
7. Whole linseed can be used but make sure you chew it thoroughly to break the skin when eating to get the full nutritional value.