Delicious Whole Wheat Multigrain Bread With Creamy Chicken and Wild Rice Soup
Introduction: Delicious Whole Wheat Multigrain Bread With Creamy Chicken and Wild Rice Soup
Bread comes in many shapes and sizes, but my favorite form is a delicious, soft, chewy loaf of whole wheat multigrain bread. Its flavor and texture is incomparable to that of white bread, and it has many nutritional benefits because of the addition of whole wheat flour, oats, and flax seeds. A delectable way to enjoy it is along side a bowl of soup, where my favorite is creamy chicken and wild rice soup.
The bread could also be used to make toast for breakfast or used for sandwiches, and let me tell you, it is delicious either way! The dough could also be used to make buns for burgers or hot dogs. It is only limited by your imagination!
This bread recipe makes enough dough for one 9x5 inch loaf pan if dense chewy bread is preferred, or if a lighter, fluffier type of bread is your thing, the dough can be divided into two 8x4 inch loaf pans. It works well to make the bread ahead of time (the day before or in the morning), so that it is ready for eating along with the soup. Alternatively, if you don't have a loaf pan, wish to bake it on a baking sheet, or go creative and make it in a bundt pan, that will work just as well; just note the baking time may need to be increased or decreased depending on how the dough is formed. (Baking times for other methods will be covered in the baking step.)
For the soup, it makes enough to feed a family of five for dinner, plus leaves another several servings of leftovers for the next day. The soup tastes just as good, if not better the next day and will give you a healthy and delicious meal without any work required (aside from warming up the soup).
This is an in-depth tutorial on how to make my favorite bread and soup with many details. I hope the tutorial is easy to follow and that you should have no problems following it. Let's get started!
Step 1: Making the Bread:
This bread recipe makes enough one 9x5 loaf pan or two 8x4 loaf pans.
Overview of Steps:
1. Mixing together all ingredients at first
2. 851
Followed by 15 minutes of rising time
3. Then kneading the dough for about 5-10 minutes
4. Letting it rise until doubled in size (about 1 hour)
5. Separating the dough into pans with another 30 mins of rising
6. Baking in the oven at 350 for about 40 minutes
Ingredients:
2/3 cup flax seeds (milled works best but whole will work just as well)
1/3 cup poppy seeds
2 cups hot water
2 1/4 teaspoons of active dry or instant yeast (1 packet of instant yeast)
2 cups whole wheat flour
2 cups all purpose (or bread flour optional if you like chewier bread) + about 1/2-1 cup more for kneading
1 Tbsp. olive oil + 1 Tbsp. more for greasing bowl
1 Tbsp. butter for greasing pan (oil or spray can be used instead of butter)
1 Tbsp. sugar or brown sugar
1 tsp salt
Extra Ingredients (Mix-Ins):
1/2 cup oats (These will be added towards the end and are optional but recommended. You could also use sunflower seeds, pumpkin seeds, nuts, chocolate chips, or dried fruit. Put whatever you want in it but the total volume of mix-ins should not exceed 1 1/2 cup. You are only limited by your imagination!)
Utensils/Tools:
1 medium/large mixing bowl (a 4-5 quart bowl is big enough, I used a 5 quart bowl)
2 cup glass liquid measuring cup (will go in microwave)
Measuring cups (1 cup 1/2 cup, and 1/3 cup)
Measuring spoons (1 Tbsp, 1 tsp, 1/2 tsp, and 1/4 tsp)
1 9x5inch loaf pan (or other types of pans/containers to bake the bread)
(Optional) Basting Brush to spread water on top of dough before baking to give it a glossy look/texture.
Step 2: Adding Flax and Poppy Seeds
* Add 2/3 cup of flax seeds and 1/3 cup of poppy seeds to the mixing bowl.
* Other types of small grains can be used such as multigrain cereal mix, but there should be a total of about 1 cup.
Step 3: Pour Hot Water Over Seed Mixture
* Start by filling adding 2 cups of water to a glass measuring cup. 195