Vegan Vegetarian Cooking School

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Multigrain Bread

Multigrain Bread

A great all purpose bread. From Healthy Home Cookin Vol. 7

2 Tbsp active dry yeast
1 cup corn flour 
1 cups rye flour
1 cup barley flour
1 cup oat flour
1/2 cup gluten flour
3 cups whole wheat flour
2-3 cups unbleached flour as need (or whole wheat pastry flour)
1/4 cup olive oil (can add bit more, if desired, or use canola oil for omega 3)
3 Tbsp lemon juice, optional
4 cups very warm water
1 Tbsp sea salt
2 Tbsp raw sugar, optional

Mix dry ingredients, except whole wheat flour. Combine wet ingredients. Mix all together adding unbleached flour by 1/2 cups until soft dough forms. Knead 5-8 minutes. (I use a mixer.) Place into 4 prepared medium loaf pans. Place in warm oven (150°F and turn off) and let rise until double (about 20 minutes). Remove from oven and preheat oven to 400°F. Reduce heat to 375°F and bake for 25 -30 minutes or golden brown. Let cool, and store in bags in freezer. Do NOT eat until the next day, as fresh bread is harmful to the digestion.

Serves 48
Preparation time: 15 minutes
Cooking time: 30 minutes
Ready in: 24 hour

Nutrition (per serving): 98.8 calories; 1.7g total fat; 0mg cholesterol; 41.6mg sodium; 76.7mg potassium; 17.7g carbohydrates; 2.1g fiber; 0.5g sugar; 3.9g protein.


Tips n Techniques

“Some do not feel that it is a religious duty to prepare food properly; hence they do not try to learn how. They let the bread sour before baking, and the saleratus (baking soda) added to remedy the cook's carelessness, makes it totally unfit for the human stomach. It requires thought and care to make good bread. But there is more religion in a good loaf of bread than manythink.” Counsels on Diet and Foods by E.G. White.


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Delicious multigrain bread - totally vegetarian

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