Hearty Whole Grain Bread
Take some whole grains, add some dried fruit and nuts, throw in some yogurt for tangy, and you get this low-stress bread that is as awesome with a bowl of stew as it is toasted with a swipe of jam. The recipe doubles beautifully; you can gift or freeze the extras.
Hearty Whole Grain and Yogurt Boule
Yield: Makes 2 medium loaves, about 12 slices each
3/4 cup raisins
1/2 cup regular rolled oats
¼ cup millet
1 cup boiling water
1 ½ teaspoon instant yeast
½ cup plain Greek yogurt
½ cup coconut milk (or oat milk or almond milk)
2 tablespoons dark molasses
1 ½ cups whole rye flour
1 ½ cups whole wheat flour
1 ½ cups all-purpose flour
1 teaspoon salt
1 cup coarsely chopped toasted walnuts
In a large bowl of a stand mixer, combine dried fruit, oats, and millet. Add the boiling water and stir until combined. Cover; let stand 90 minutes. This will soften the oats and millet, and plump up the raisins.
Sprinkle the yeast over the mixture; stir in to mix well. Stir yogurt, milk and molasses into the soaker. Allow to sit for a few minutes for the yeast to soften.
Stir in flours, and salt. Knead the dough with the bread hook of the mixer, until the dough comes together and forms a well-combined dough. Once well combine, knead a few more times by hand, and cover the bowl; let stand in a warm place 30 minutes. Use a scraper to loosen dough from sides of bowl and fold dough on top of itself several times. Cover and let stand 30 minutes more. Repeat the folding and rising for 30 minutes each time two more times.
Sprinkle a clean surface generously with additional flour. Turn dough out and knead a few times with a scraper. (Dough will be sticky; knead in another 1 to 2 Tbsp. flour if necessary.) Knead in walnuts. Divide dough in half and shape each portion into an oval boule, stretching and tucking dough underneath so top is smooth. Transfer loaves, top sides down, to parchment-lined baking sheets. Cover loosely; let rise 1 hour (dough will rise, but not double in size).
Preheat oven to 400°F. Bake 40 to 50 minutes or until tops are crusty and brown and internal temperature is 190°F. Transfer loaves to a wire rack; cool completely. Makes 2 round loaves.