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.

LoafMediumMediumMedium 85% of Medium85% of Medium
BLBMC
(source)
50% Sodium33% Sodium50% Sodium33% Sodium
ProgramBasic or Whole
Wheat Bake
Basic bakeBasic bakeBasic bakeBasic bake
IngredientVolume [W]Weight [V.]
{water}

Weight [V.]
{water}
B%Weight [V.]
{water}
Weight [V.]
{water}
Flax Seeds1 T.
Yeast (choose 1)
Instant Yeast High2 tsp.
[5.6 g.]
2.8 g.
I.Y. BB-PAC201.6 g.1.6 g.1.4 g. 1 g.
I.Y. Low1 tsp.1.4 g.
Bread Flour1.5 cups195 g.195 g.166 g.166 g.
Gluten1.33 Tbsp.8 g. [1 T.]8 g. [1 T.]4 g. [.5 T.]4 g. [.5T.]
Whole Wheat1.5 cups195 g.195 g.166 g.166 g.
Buttermilk powder option28 g. [2.3 T.]28 g. [2.3 T.]24 g. [2 T.]24 g. [2 T.]
Salt1.5 tsp [8.6 g.]4.3 g.2.85 g.3.7 g2.4 g.
Total Flour/dry430 g.430 g.100
Canola Oil2 tbsp.[2 tbsp.][2 tbsp.][1.75 tbsp][1.75 tbsp.]
Maple Syrup2 tbsp.40 g. [2 tbsp.]
{13 g.}

40 g. [2 tbsp.]
{13 g.}
40 g. [2 tbsp.]
{13 g.}
40 g. [2 tbsp.]
{13 g.}
Buttermilk if using1.125 cups275 g. [1.125 cups]
{241 g.}
275 g. [1.125 cups]
{241 g.}
234 g.
{205 g.}
234 g.
{205 g.}
Water if buttermilk10 g.10 g.
Water if dry milk267 g.267 g.230 g.230 g.
Hydration254 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.

LoafMedium Medium  85% Medium85% Medium
BLBMC50% Sodium50% Sodium
33% Sodium
ProgramBasic Bake
IngredientVolumeWeight [V] {water}

B%Weight [V] {water}Weight [V] {water}
Instant Yeast High2.25 tsp.
[6.3 g.]
3.2 g.
I.Y. BB-PAC20[4 g.]2 g.1.7 g.1.1 g.
I.Y. Low 1.6 g.
Bread Flour2 cups285 g.242 g.242 g.
Whole Wheat1 cup139 g.118 g.118 g.
Gluten4 tsp.4 g. [.5 Tbsp. = 1.5 tsp.]3 g. [1 1/8 tsp.]
3 g. [1 1/8 tsp.]
Dry skim milk*4 g. [2/3 tbsp.]3 g. [.5 T.]3 g. [.5 T.]
Salt2 tsp. [11.4 g.]5.7 g.4.8 g.3 g.
Total Flour/dry436 g.100
Butter1 tbsp.n [1 tbsp.]
{2 g.}
n [1 tbsp.]
{2 g.}
n [1 tbsp.]
{2 g.}
Honey.25 cups80 g.
{16 g.}
68 g. [3.4 tbsp.]
{14 g.}
68 g. [3.4 tbsp.]
{14 g.}
Large egg157 g. {36 g}57 g. {36 g}57 g. {36 g}
Skim Milk.5 cups123 g. {112 g.}
Water *IF using skim milk.33 cups [79 g.]
Water *IF using dry milk239 g.196 g.196 g.
Total water g.57246 g. 246 g.

3 Seed Bread

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

LoafMediumMediumMedium 85% Medium
BLBMC50% Sodium33% Sodium33% Sodium33% Sodium
ProgramBasic bake or
whole wheat bake
Basic bakeBasic bakeBasic bake
IngredientsVolumeWeight [V.]Weight [V.]B%Weight [V.]
Sunflower Seeds1/3 cup[1/3 cup][1/3 cup]2.5 T.
Sesame Seeds2 Tbsp.[2 T.][2 T.]1.75 T.
Poppy Seeds2 tsp.[2 tsp.][2 tsp.]1.75 tsp.
Instant Yeast High2 tsp. [5.6 g.]2.8 g.
I.Y. BB-PAC20[3.4 g.]1.7 g.1.1 g..1 g.
I.Y. Low1 tsp.1.4 g.
White Flour1.5 cups209 g. 209 g. 178 g.
Whole Wheat1.5 cups209 g.209 g.178 g.
Gluten1 Tbsp.8 g. [1 T.]8 g. [1 T.]4 g. [< .5 T.]
Dry Skim Milk3 Tbsp.18 g. [3 T.}18 g. [3 T.}15 g. [2.5 T.]
Brown Sugar2 Tbsp.28 g. [2 T.]28 g. [2 T.]24 g. [1.75 T.]
Total Flour/dry472 g.472 g.100
Salt1 tsp. [5.7 g.]2.8 g.1.9 g.1.6 g.
Sunflower Oil2 Tbsp.[2 T.][2 T.][1.75 T.]
Water1.25 cups [296 g.]290 g
290 g
61247 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).

LoafMediumMedium 85% of Medium85% of Medium
BLBMC
(source)
50% Sodium50% Sodium33% Sodium
ProgramBasic Bake
IngredientsVolumeWeight|{water}
[V.]
B %Weight [V.]Weight [V.]
Flax seeds[2.5 tsp.][2 1/4 tsp.][2 1/4 tsp.]
Poppy seeds1.5 tsp.[1.5 tsp.][1.75 tsp.][1.75 tsp.]
Sesame seeds2 tsp.2 tsp.[1.75 tsp.][1.75 tsp.]
Pumpkin seeds
raw, chopped
1/4 cup[1/4 cup][3.5 T.][3.5 T.]
Sunflower Seeds1/4 cup[1/4 cup][3.5 T.][3.5 T.]
Instant Yeast2 tsp.2.8 g.
I.Y. BB-PAC201.6 g..9 g..9 g.
I.Y. Low1 tsp.1.4 g.
Bread Flour2.25 cups313 g.266 g.266 g.
Whole Wheat.5 cups87 g.74 g.74 g.
Gluten2 tbsp.5 g.
[5/8 Tbsp.]
4.3 g. [about .5 T.]4.3 g. [about .5 T.]
Bulgur1/4 cup40 g. [1/4 cup][3.5 T.][3.5 T.]
Total flour/dry445 g.100
Salt1.5 tsp.4.3 g.3.7 g.2.4 g.
Canola Oil 2 tbsp.
Sunflower Oil[2 Tbsp.][1.7 T.][1.7 T.]
Honey2 tbsp.21 g.|{5 g.}
[1.7 T.][1.7 T.]
Water1.25 cups296 g.
[1.25 cups]
248 g.248 g.
Hydration301 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
50% Sodium 50% Sodium33% Sodium
BLBMC
Medium Loaf
Medium Loaf
Medium Loaf
@ 85% Medium@ 85% Medium
ProgramWhole Wheat
Bake
IngredientsVolumeWeight [V.]
{Water}
B%Weight [V.]Weight [V.]
INSTANT YEAST (choose)
I.Y. High2.5 tsp3.5 g.
I.Y. BB-PAC201.9 g.1.3 g.1.1 g.
I.Y. Low1.75 g.
Bread flour1.125 cups156 g.133 g.133 g.
Whole Wheat1.5 cups209 g.178 g.178 g.
Gluten1.5 Tbsp8 g. [1 Tbsp.]4 g. [.5 T.]4 g. [.5 T.]
Soy flour.33 cup40 g. [.33 cup]34 g.34 g.
Wheat germ 1.5 tbsp6.5 g.5.5 g. [1.3 T.]5.5 g. [1.3 T.]
Milk Powder.25 cups22 g. [4 tbsp.]19 g. [3.4 T.]19 g. [3.4 T.]
Brown Sugar2 Tbsp.[2 T.][1.7 T.][1.7 T.]
Salt1.5 tsp.4.3 g3.7 g.2.4 g.
Flour Total100
Honey2 T.40 g. [ 2 T.]
{8 g.}
34 g. [1.7 T.]34 g. [1.7 T.]
Canola Oil2 T.[2 tbsp.][1.7 T.][1.7 T.]
Egg
Large
157 g.
{36 g.}
57 g.
{36 g.}
57 g.
{36 g.}
Water1.125 cups281239 g.239 g.
Fluids325

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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