Multigrain Bread Machine Loaves

[Updated]

“Standard” bread machine recipes have to be customized for machines. I adapt recipes, mainly from the Bread Lover’s Bread Machine Cookbook (“BLBMC”).   My salt measurement and yeast measurement are for 50% sodium.  I changed my method of writing recipes in tables, and updated tables. These loaves are “multigrain” – a blend of bread flour and whole wheat.

Pembina Bread. Flavour and texture in a white bread, Half a cup of whole wheat, bulgur and seeds, based in BLBMC Dakota Bread (p. 119). Named for Pembina, North Dakota, the gateway to Fargo and Grand Forks; the site of KCND, the first American TV network affiliate transmitter that reached antennas in Winnipeg (later purchased by Canadian owners and moved north of the border to the southern edge of Winnipeg as CKND).

Basic Bake ProgramSource50% Sodium50% Sodium
BLBMC
Medium Loaf
Medium Loaf
@ 75% of Medium
Weight [v]
{water}
W-V
Instant Yeast2 tsp.2.8 g.
I.Y. BB-PAC201.6 g.1.2 g.
I.Y. Low1 tsp.1.4 g.1 g.
Bread Flour2.25 cups313 g.235 g.
Whole Wheat.5 cups8765 g.
Gluten2 tbsp5. g.
Bulgur.25 cups40 g.30 g.
Salt1.5 tsp.4.3 g.3.2 g.
Sunflower seeds
raw
.25 cups.25 cups3 tbsp
Pumpkin seeds
raw, chopped
.25 cups2 tbsp.1.5 tbsp
Sesame seeds2 tsp.2 tsp.1.5 tsp
Poppy seeds1.5 tsp1.5 tsp1.5 tsp
Flax seeds2 tsp.1.5 tsp
Canola Oil or
Sunflower Oil
2 tbsp.
2 tbsp.1.5 tbsp.
Honey2 tbsp.21 g.
{5 g. }
15 g. = 1.5 tbsp
{4 g.}
Water1.25 cups300 g.225 g.

Maple Buttermilk Whole Wheat; BLBMC p. 108. A sandwich loaf; 50% Whole Wheat with buttermilk and maple syrup.Estimating the hydration of buttermilk and maple syrup helped to tune the overall hydration.

Basic bake program
Whole Wheat Bake
Source
50% Sodium50% Sodium
BLBMC
Medium Loaf
Medium Loaf@ 75% of Medium
WeightWeight
Instant Yeast2 tsp.2.8 g.
I.Y. BB-PAC201.6 g.1.2
I.Y. Low1 tsp.1.4 g.
Whole Wheat1.5 cups209 g.157 g.
Gluten1.33 tbsp12 g.
[1.5 tsp.]
White Flour1.5 cups209 g.157 g.
Salt1.5 tsp4.3 g.3.2 g
Canola Oil2 tbsp1.5 tbsp
Maple Syrup2 tbsp40 g.
[13 g. fluid]
1.5 tbsp
[9 g. fluid]
Buttermilk1.125 cups275 g.
[250 g. fluid]
210 g.
(.85 cups)

3 Seed Bread. 50% Whole Wheat, Brown Sugar, Seeds. From BLBMC (p. 116):

Basic bake program or
whole wheat bake
Source50% Sodium50% Sodium
BLBMC
Medium Loaf
Medium Loaf@ 80% Medium
IngredientsVolumeWeight [V.]Weight [V.]
Instant Yeast2 tsp.2.8 g.
I.Y. BB-PAC201.6 g.1.3. g.
I.Y. Low1 tsp.1.4 g.
Sunflower Seed1/3 cup[1/3 cup]2.25 tbsp i.e.
2 tbsp + .75 tsp.
Sesame Seed
2 tbsp.[2 tbsp.][1.5 tbsp.]
Poppy Seed2 tsp.[2 tsp.][1.5 tsp.]
White Flour1.5 cups209 g. 167 g.
Whole Wheat1.5 cups209 g.167 g.
Gluten1 tbsp.11 g.
[1.5 tbsp.]
8 g.
[1 tbsp.]
Dry Skim Milk3 tbsp.[2.4 tbsp.] (i.e.
2 tbsp +1.25 tsp.)
Brown Sugar[2 tbsp.][1.5 tbsp]
Salt1 tsp.2.9 g2.3 g
Sunflower Oil2 tbsp.1.5 tbsp
Water1.25 cups280 g
224 g.

Cornell Bread. A brown bread. Slightly sweet, and rich. This is a BLBMC recipe (p. 161), based on Cornell bread as first published in 1955 in a short book called The Cornell Bread Book by Clive McCay of Cornell University . The BLBMC bread machine version has been emulated and published on the Web e.g. here. It uses an egg, milk powder, and soy flour for protein, and wheat germ for fiber.  Dr. McCay is reported to have believed that this bread, with butter, was a sufficient healthy and nutrious diet. A nearly vegetarian scientific health food, 30 years before the vegetarian prescriptions of Diet for a Small Planet. Dr. McCay, a scientist in animal nutrition, experimented on mice to prove that bread made with bleached white flour was not as healthy as bread made with unbleached flour.  The 1980 edition of the Cornell Bread Book is still available.  The recipe is presented in recipes  and articles on prepper and counterculture sites.  The recipe  was developed during the Great Depression.  Food security was recognized as an issue in America more clearly then than now. Eleanor Roosevelt’s Kitchen, a 2010 article in the New Yorker, looked back at the campaigns by home economists at Cornell to  promote economical recipes for American kitchens in hard times.  Americans were persuaded that hard times ended by 1945, and food writers began to treat the austerity diet (e.g. recipes for Bulldog Gravy or Depression Cake in M.F.K. Fisher‘s How to Cook a Wolf) as as a memory.

A lesson about hydration, and rescue intervention. On my first attempt at the medium loaf. I missed a digit in entering the water in the calculator. I used 1.25 cups x 237 = 297 g. The correct amount was 1.125 cups x 237 = 267 g. One eight of a cup make a difference. The dough was sloppy. I shook some white flour in (not measured, 3 or 3 tbsp) with about 10 minute of mixing time left to get a dough that held up. Too late and too little. The loaf had an open crumb and cratered.

Bake WheatSource
50% Sodium50% Sodium
BLBMC
Medium Loaf
Medium Loaf
@ 75% of Medium
VolumeWeight
[Fluid]
Instant Yeast2.5 tsp3.5 g.
I.Y. BB-PAC201.9 g.1.5 g.
I.Y. Low1.75 g.
Whole Wheat1.5 cups209 g.156
Gluten1.5 tbsp11 g.
[1.5 tbsp.]
White Flour1.125 cups156 g.117
Soy flour.33 cups40 g.30 g.
Wheat germ 1.5 tbsp6.5 g.4.9 g.
Milk Powder.25 cups25 g.19 g.
Brown Sugar2 tbsp[2 tbsp.]1.5 tbsp
Salt1.5 tsp.4.3 g3.2 g.
Canola Oil2 tbsp[2 tbsp.]1.5 tbsp
Egg
Large
157 g.
[36 g.]
1
Honey2 tbsp40 g.
[8 g.]
1.5 tbsp
(6 g. water)
Water1.125 cups281205

Flax Seed Multigrain. The BLBMC (p. 118) calls this Flax Seed Whole Wheat; it is more accurately multigrain with 1 cup whole wheat flour, 2 cups of bread flour.  Also see a formula on the web, also called Flax Seed Whole Wheat Bread. I used the latter version, with a shift to a little more whole wheat flour – still multigrain.

The BLBMC said 1.125 (1 + 1/8) cups water. This dough finds a couple of teaspoons of water in 3 tablespoons of honey. Changing to more whole wheat would require a small amount of additional water for hydration, between one and two tablespoons more of water. It has a firm crust and a dense crumb that holds up for firm sandwich slices.

Basic Bake ProgramSource50% sodium50% sodium
BLBMC
Medium Loaf
Medium Loaf
@ 75% of medium
VolumeWeight [V]
{Fluid}
Weight [V]
Instant Yeast
2 tsp.2.8 g.
I.Y. BB-PAC201.6 g.1.2 g.
I.Y. Low1 tsp.1.4 g.
Poppy Seed[2 tsp.][1.5 tsp.]
Flax Seed2 tbsp.[2 tbsp.][1.5 tbsp.]
Bread Flour2 cups278 g.209 g.
Whole Wheat1 cup139 g.104 g.
Gluten 1 tbsp.6 g.
[1 tbsp.]
[.75 tbsp.]
Flax mealx12 g.9 g.
[1.5 tbsp.]
Rolled Oatsx25 g,19 g.
[3/8 cup]
Skim Milk Powder1/4 cup24 g.
[1/4 cup]
18 g.
[3/8 cup]
Salt1 tsp.2.8 g.2.1 g.
Canola Oil or
Olive Oil
3 tbsp.[2.25 tbsp i.e.
2 tbsp + .75 tsp.]
Honey3 tbsp.60 g.
{12 g.}
45 g.
[2.25 tbsp i.e.
2 tbsp + .75 tsp.]
Water1.125 cups267 g.200 g.

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