Multigrain Bread Machine Loaves

Multigrain

Multigrain means a blend of bread flour and whole wheat, or another flour. These recipes involve 15% -50 % whole wheat flour by weight.

I adapt recipes, mainly from the Bread Lover’s Bread Machine Cookbook (“BLBMC”).   I write recipes in tables, and updated tables. The basic bake program works in most machines for these recipes. When bread flour is less than 50% of total flour, recipes may suggest a whole wheat program, or a machine’s multigrain program. I stay with the BLBMC numbers for the ratio of flour because increasing the whole wheat flour in these recipes would require rewriting the recipe with adjustments to hydration and fermentation. I use some vital wheat gluten, but often less than BLBMC suggests. These loaves get gluten from blending high protein bread flour with whole wheat flour. Some added vital wheat gluten helps to enhance elasticity but too much affects pan flow and rise.

My salt measurement and yeast measurement are for 50% sodium or 33% sodium. I state the yeast that works for me in a Zojirushi machine with a horizontal pan that is capable of baking a large (2 lb.) loaf, but my recipes are for medium loaves and smaller loaves.

Maple Buttermilk Whole Wheat

BLBMC p. 108. A sandwich loaf; 50% Whole Wheat with buttermilk and maple syrup.

	Source: (50-50) BLBMC p. 108	50-50	B%	50-50	60% WW
Loaf size	Medium	Medium		Medium	Medium
Sodium		50%		33%	33%
Program	Basic or Whole Wheat Bake	Basic or Whole Wheat Bake		Basic or Whole Wheat Bake	Whole Wheat Bake
Ingredient	Volume [W]	Weight [V.] {water}		Weight [V.] {water}	Weight [V.] {water}
Yeast only 1
Instant Yeast High	2 tsp. [5.6 g.]	2.8 g.
I.Y. BB-PAC20	[3.6 g.]	1.8 g.		1.2 g.	1.2 g.
I.Y. Low	1 tsp. [2.8 g.]	1.4 g.
Bread Flour	1.5 cups	205 g.		205 g.	175 g.
Gluten	1.33 Tbsp.	4 g. [.5 T.]		4 g. [.5 T.]	5 g.
Whole Wheat	1.5 cups	205 g.		205 g.	255 g.
Salt	1.5 tsp [8.6 g.]	4.3 g.		2.9 g.	2.9 g.
Total Flour/dry With dry milk		400 g. or 428 g.	100	g.
Canola Oil	2 Tbsp.	[2 T.]		[2 T.]	[2 T.]
Maple Syrup	2 Tbsp. [40 g.]	50 g. [2.5 T.] {20 g.}		50 g. [2.5 T.] {20 g.}	50 g. [2.5 T.] {20 g.}
Buttermilk (fluid) if using	1.125 cups	275 g. [1.125 cups] {241 g.}		275 g. [1.125 cups] {241 g.}	275 g. [1.125 cups] {241 g.}
Water if fluid buttermilk		10 g.		10 g.	10 g.
Buttermilk Powder option		28 g. [2.3 T.]		28 g. [2.3 T.]
Water if dry milk		277 g.		277 g.
Hydration -milk or water		g.	59

Honey Whole Wheat Multigrain

33% Whole Wheat. From BLBMC (p. 105). The source recipe uses skim milk. I did the math and found an equivalent amount of dry milk powder and water.

	Source BLBMC p. 105	1/3 WW	50% WW	B%
Loaf Size	Medium	Medium	Medium
Sodium		50%	33%
Program	Basic Bake	Basic Bake	Basic Bake
Ingredient	Volume	Weight [V] {water}	Weight [V] {water}
Instant Yeast High	2.25 tsp. [6.3 g.]	3.2 g.
I.Y. BB-PAC20	[4 g.]	2 g.	1.3 g.
I.Y. Low		1.6 g.
Bread Flour	2 cups	285 g.	214 g.
Whole Wheat	1 cup	139 g.	214 g.
Gluten	4 tsp.	4 g. [.5 Tbsp. = 1.5 tsp.]	4 g. [.5 T. = 1.5 tsp.]
Dry skim milk* * if using		4 g. [2/3 tbsp.]	4 g. [2/3 tbsp.]
Salt	2 tsp. [11.4 g.]	5.7 g.	3.8 g.
Total Flour/dry		436 g.		100
Butter	1 tbsp.	n [1 tbsp.] {2 g.}	n [1 tbsp.] {2 g.}
Honey	.25 cups	80 g. [.25 cup] {16 g.}	80 g. [.25 cup] {16 g.}
Large egg	1	57 g. {36 g}	57 g. {36 g}
Skim Milk	.5 cups	123 g. {112 g.}
Water *IF using skim milk	.33 cups [79 g.]	79 g. [.33 cup]
Water *IF using dry milk		239 g.	239 g.
Total water		g.		57

3 Seed Bread

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

	Source BLBMC p. 116				B%
Loaf	Medium	Medium	110% medium	Medium		85% Medium
Sodium	BLBMC	50%	33%	33%	33%	33%
Program	Basic bake or whole wheat bake	Basic bake	Basic bake	Basic bake		Basic bake
Ingredients	Volume	Weight [V.]	Weight [V.]	Weight [V.]		Weight [V.]
Sunflower Seeds	1/3 cup	[1/3 cup]	[1/3 cup]	[1/3 cup]		2.5 T.
Sesame Seeds	2 Tbsp.	[2 T.]	[2 T.]	[2 T.]		1.75 T.
Poppy Seeds	2 tsp.	[2 tsp.]	[2 tsp.]	[2 tsp.]		1.75 tsp.
Instant Yeast High	2 tsp. [5.6 g.]	2.8 g.
I.Y. BB-PAC20	[3.4 g.]	1.7 g.	1.2 g.	1.1 g.	.	1 g.
I.Y. Low	1 tsp.	1.4 g.
White Flour	1.5 cups	209 g.	230 g.	209 g.		178 g.
Whole Wheat	1.5 cups	209 g.	230 g.	209 g.		178 g.
Gluten	1 Tbsp.	8 g. [1 T.]	8 g. [1 T.]	8 g. [1 T.]		4 g. [< .5 T.]
Dry Skim Milk	3 Tbsp.	18 g. [3 T.}	20 g. [3 T.}	18 g. [3 T.}		15 g. [2.5 T.]
Brown Sugar	2 Tbsp.	28 g. [2 T.]	31 g. [2 T.]	28 g. [2 T.]		24 g. [1.75 T.]
Salt	1 tsp. [5.7 g.]	2.8 g.	2.1 g.	1.9 g.		1.6 g.
Total Flour/dry					100
Sunflower Oil	2 Tbsp.	[2 T.]	[2 T.]	[2 T.]		[1.75 T.]
Water	1.25 cups [296 g.]	290 g	319 g.	290 g	61	247 g.

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).

	Source: Dakota Bread BLBMC p. 119 modified		B%
Loaf Size	Medium	Medium		Medium	85% of Medium
Sodium		50%		33%	33%
Program	Basic Bake
Ingredients	Volume	Weight|{water} [V.]		Weight|{water} [V.]	Weight [V.]
Flax seeds		[2.5 tsp.]		[2.5 tsp.]	[2 1/4 tsp.]
Poppy seeds	1.5 tsp.	[1.5 tsp.]		[1.5 tsp.]	[1.75 tsp.]
Sesame seeds	2 tsp.	[2 tsp.]		[2 tsp.]	[1.75 tsp.]
Pumpkin seeds raw, chopped	1/4 cup	[1/4 cup]		[1/4 cup]	[3.5 T.]
Sunflower Seeds	1/4 cup	[1/4 cup]		[1/4 cup]	[3.5 T.]
Instant Yeast	2 tsp. [5.6 g.]	2.8 g.
I.Y. BB-PAC20	[3.6 g.]	1.8 g.		1.2 g.	1 g.
I.Y. Low	1 tsp. [2.8 g.]	1.4 g.
Bread Flour	2.25 cups	313 g.		313 g.	266 g.
Whole Wheat	.5 cups	87 g.		87 g.	74 g.
Gluten	2 Tbsp.	4 g. [1/2 T.]		4 g. [1/2 T.]	4 g. [about .5 T.]
Bulgur	1/4 cup	40 g. [1/4 cup]		40 g. [1/4 cup]	[3.5 T.]
Salt	1.5 tsp. [8.6 g.]	4.3 g.			2.4 g.
Total flour/dry		449 g.	100
Canola Oil or Sunflower Oil	2 Tbsp.	[2 Tbsp.]		[2 T.]	[1.7 T.]
Honey	2 Tbsp.	[2 Tbsp.]		[2 Tbsp.]	[1.7 T.]
Water	1.25 cups	296 g. [1.25 cups]		296 g. [1.25 cups]	248 g.
Hydration		301 g.	68

Cornell Bread

A brown bread. 50% whole wheat. A touch less than 50% bread flour Slightly sweet, and rich. This is a BLBMC recipe (p. 161), based on Cornell bread as first published in 1955 in 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. 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 g. = 297 g. The correct amount was 1.125 cups x 237 g. = 267 g. 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.

	Source BLBMC p. 161		B%
Loaf size	Medium	Medium		Medium
Sodium		50%		33%
Program	Whole Wheat Bake	Whole Wheat Bake		Whole Wheat Bake
Ingredients	Volume [W]	Weight [V.] {Water}		Weight [V.] {Water}
INSTANT YEAST (choose)
I.Y. High	2.5 tsp [7 g.]	3.5 g.
I.Y. BB-PAC20	[4.2 g.]	2.4 g.		1.6
I.Y. Low	1.25 tsp. [3.5 g.]	1.75 g.
Bread flour	1.125 cups	156 g.		156 g.
Whole Wheat	1.5 cups	209 g.		209 g.
Gluten	1.5 Tbsp.	6 g. [.75 T.]		6 g. [.75 T.]
Soy flour	.33 cup	40 g. [.33 cup]		40 g. [.33 cup]
Wheat germ	1.5 Tbsp.	6.5 g. [1.5 T.]		6.5 g. [1.5 T.]
Milk Powder	.25 cups	22 g. [4 T.]		22 g. [4 T.]
Brown Sugar	2 Tbsp.	[1.5 T.]		[1.5 T.]
Salt	1.5 tsp. [8.6 g.]	4.3 g		2.8 g.
Flour Total			100
Honey	2 T.	40 g. [ 2 T.] {8 g.}		40 g. [ 2 T.] {8 g.}
Canola Oil	2 T.	[2 T.]		[2 T.]
Egg Large	1	57 g. {36 g.}		57 g. {36 g.}
Water	1.125 cups	275 g,		275 g,
Fluids		g,		g.

Flax Seed Multigrain

The BLBMC (p. 118) calls this Flax Seed Whole Wheat; it is multigrain with 33% whole wheat 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.

The BLBMC said 1.125 (1 + 1/8) cups water. This is slightly high. The dough finds a couple of teaspoons of water in 3 tablespoons of honey. It has a firm crust and a dense crumb that holds up for firm sandwich slices.

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