Multigrain Bread Machine Loaves

Multigrain

Multigrain means a blend of bread flour and whole wheat, or white flour with another flour. A basic bake program will work where the dough has 50% bread flour, or more. At 50% bread flour, recipes may suggest a whole wheat program, or a machine’s multigrain program. “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.

Maple Buttermilk Whole Wheat

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

Loaf	Medium	Medium	Medium		85% of Medium	85% of Medium
	BLBMC (source)	50% Sodium	33% Sodium		50% Sodium	33% Sodium
Program	Basic or Whole Wheat Bake	Basic bake	Basic bake		Basic bake	Basic bake
Ingredient	Volume [W]	Weight|{water} [V]	Weight|{water} [V]	B%	Weight|{water} [V]	Weight|{water} [V]
Instant Yeast High	2 tsp. [5.6 g.]	2.8 g.
I.Y. BB-PAC20		1.6 g.	1.6 g.		1.4 g.	1 g.
I.Y. Low	1 tsp.	1.4 g.
Bread Flour	1.5 cups	209 g.	209 g.	48.6	178 g.	178 g.
Gluten	1.33 tbsp.	12 g. [1.5 tbsp.]	12 g. [1.5 tbsp.]	2.7	10 g. [1 tbsp.+3/4 tsp.]	10 g. [1 tbsp.+3/4 tsp.]
Whole Wheat	1.5 cups	209 g.	209 g.	48.6	178 g.	178 g.
Total Flour/dry		430 g.		100
Salt	1.5 tsp [8.6 g.]	4.3 g.	2.85 g.		3.7 g	2.4 g.
Canola Oil	2 tbsp.	[2 tbsp.]	[2 tbsp.]		[1.75 tbsp]	[1.75 tbsp.]
Maple Syrup	2 tbsp.	40 g.|{13 g.} [2 tbsp.]	40 g.|{13 g.} [2 tbsp.]		34 g.|{11 g.} [1.75 tbsp.]	34 g.|{11 g.} [1.75 tbsp.]
Buttermilk	1.125 cups	275 g.|{241 g.]	275 g.|{241 g.]		234 g.	234 g.
Hydration		254 g.		59

3 Seed Bread

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

Loaf	Medium	Medium		80% Medium
	BLBMC	50% Sodium		50% Sodium
Program	Basic bake or whole wheat bake
Ingredients	Volume	Weight [V.]	B%	Weight [V.]
Sunflower Seeds	1/3 cup	[1/3 cup]		2.25 tbsp i.e. 2 tbsp + .75 tsp.
Sesame Seeds	2 tbsp.	[2 tbsp.]		[1.5 tbsp.]
Poppy Seeds	2 tsp.	[2 tsp.]		[1.5 tsp.]
Instant Yeast High	2 tsp. [5.6 g.]	2.8 g.
I.Y. BB-PAC20		1.6 g.	.	1.3 g.
I.Y. Low	1 tsp.	1.4 g.
White Flour	1.5 cups	209 g.		167 g.
Whole Wheat	1.5 cups	209 g.		167 g.
Gluten	1 tbsp.	11 g. [1.5 tbsp.]		8 g. [1 tbsp.]
Dry Skim Milk	3 tbsp.	18 g. [3 tbsp.}		[2.4 tbsp.] (i.e. 2 tbsp +1.25 tsp.)
Brown Sugar		28 g. [2 tbsp.]		[1.5 tbsp]
Total Flour/dry		475	100
Salt	1 tsp. [5.7 g.]	2.8 g.		2.2 g.
Sunflower Oil	2 tbsp.	[2 tbsp.]		[1.5 tbsp.]
Water	1.25 cups	280 g [1 + 3/16 cups]	59	224 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).

Loaf	Medium	Medium		80% of Medium
	BLBMC (source)	50% Sodium		50% Sodium
Program	Basic Bake
Ingredients	Volume	Weight|{water} [V.]	B %	Weight [V.]
Flax seeds		[2.5 tsp.]		[2 tsp.]
Poppy seeds	1.5 tsp.	[1.5 tsp.]		[1.5 tsp.]
Sesame seeds	2 tsp.	2 tsp.		[1.5 tsp.]
Pumpkin seeds raw, chopped	1/4 cup	[1/4 cup]		[3 tbsp.]
Sunflower Seeds	1/4 cup	[1/4 cup]		[3 tbsp.]
Instant Yeast	2 tsp.	2.8 g.
I.Y. BB-PAC20		1.6 g.		1.3 g.
I.Y. Low	1 tsp.	1.4 g.
Bread Flour	2.25 cups	313 g.		250 g.
Whole Wheat	.5 cups	87 g.		70 g.
Gluten	2 tbsp.	5 g. [5/8 tbsp.]		4 g. [1/2 tbsp.]
Bulgur	1/4 cup	40 g. [1/4 cup]		32 g. [3 tbsp. + 1 tsp.]
Total flour/dry		445 g.	100
Salt	1.5 tsp.	4.3 g.		3.4 g.
Canola Oil	2 tbsp.
Sunflower Oil		[2 tbsp.]		[1.5 tbsp.]
Honey	2 tbsp.	21 g.|{5 g.}		15 g.|{4 g.} [1.5 tbsp]
Water	1.25 cups	296 g. [1.25 cups]		235 g.
Hydration		301 g.	68

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 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	50% Sodium	50% Sodium
	BLBMC Medium Loaf	Medium Loaf	@ 80% of Medium
Program	Whole Wheat Bake
Ingredients	Volume	Weight [V.] {Water}
Instant Yeast	2.5 tsp	3.5 g.
I.Y. BB-PAC20		1.9 g.	1.5 g.
I.Y. Low		1.75 g.
Whole Wheat	1.5 cups	209 g.	167 g.
Gluten	1.5 tbsp	11 g. [1.5 tbsp.]	9 g. [1.2 tbsp.]
White Flour	1.125 cups	156 g.	130 g.
Soy flour	.33 cups	40 g.	32 g.
Wheat germ	1.5 tbsp	6.5 g.	5.2 g. [1.2 tbsp.]
Milk Powder	.25 cups	22 g.	18 g.
Brown Sugar	2 tbsp	[2 tbsp.]	[1.6 tbsp]
Salt	1.5 tsp.	4.3 g	3.4 g.
Canola Oil	2 tbsp	[2 tbsp.]	[1.6 tbsp]
Egg Large	1	57 g. {36 g.}	57 g. {36 g.}
Honey	2 tbsp	40 g. {8 g.}	[1.6 tbsp.] {7 g. water}
Water	1.125 cups	281	217 g.

Flax Seed Multigrain

The BLBMC (p. 118) calls this Flax Seed Whole Wheat; it is 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.

[table “bm_20” not found /]