MULTIGRAIN BREAD - Bonita's Kitchen

[Music] I welcome to bonny dis kitchen and thank you for joining us what I'm gonna be making today is a delicious batch of multigrain bread so if you're interested in knowing how to make it and you want to bake along I'm going to show you the ingredients so let's get baking so what we're going to start with first is making our yeast I got 3 cups of warm water I got 1 tablespoon full of the east you could use fast rising or just your regular yeast and 1/3 of a cup of honey so I'm gonna pour the yeast on into the bowl and let's get started so I just got pour it on in and stir it around and then once we got that stirred into the water we're gonna be pouring in 2/3 of a cup of honey they're gonna let this rise put it to the side for about 5 minutes or so and let it all rise together now what I'm using here today is a multigrain flour if you can't access a multigrain flour and this is gonna be 7 cups that are pouring in here and I'm gonna be giving a half a cup to the side for blending it together but if you can't access a multigrain flour you could use a wheat flour and then I will give you the amount of ingredients you need to put into it the grains and seeds but right now this is 7 cups of multigrain flour so what we'll do now we're gonna add in some extra ingredients even though I'm using a multigrain flour I want to use extra grains into the flour so we're putting a teaspoon full of sea salt and I'm gonna be using a teaspoon full of each one of these I got the flaxseed but I want to leave a little small amount to put over the top of the braid one we put it into pens I'm using sunflower seeds and you can also use pumpkin seeds so we're just gonna use a part of them Multi multi green and you can get 12 green or the six green and just put after that in there and the same thing with the poppy seeds so this is just extra for me I wanted to add into mine if you get the multigrain and you don't add extra that's fine so I'm going to mix that into it as well so I hope that is clear enough for you and you're following along with that again like I said a multigrain has got all of the essential grains in there and that might be quite enough and I was saying a little earlier that if you want to use all old wheat and add in the grains I would leave amounts that you would need for that at in our recipe I won't be saying that on this video because I don't want to make it confusing so our yeast now is rising nice so we're gonna get started now adding that ingredients in there and we're gonna get mixing I don't know this is my favorite part because I love making bread and I love showing people out to make bread so our yeast is risen enough you we can we're gonna pour this directly now into the center of our flour and then we're going to top it with a quarter of a cup of melted butter see we're just gonna pour that on in there as well and then start mixing it around okay so you want to make sure you're pulling in all of the flour as you get the moisture mixed in through it if you've got a Kitchen Aid you certainly could use that to mix this and if you don't just get yourself a nice wooden spoon and mix it around until all of that liquid is combined if you feel you need a little bit more liquid this is when you would need to add it right now three cups is more than enough for this batch of bread but just in case you got a little extra flour you might need a little extra water and that's all you need to do with that so now at this point I'm gonna be using my hands so what you're going to do is treat your hand like a mixer you're just gonna mix it all around because we want to get all of the grains that's in the bottom of our Bowl into the dough you see what I'm doing there and you need to work your dough for at least 10 minutes to activate the yeast and to come get all of the ingredients combined together all looks something like that so I follow along nice and those steps steps are clear for you again you can ask any questions you can send me a message while you're making yours or prior to which would be better so I can get to you so that's all you need to do now what I'm doing now is folding in the dough and I'll show you what that looks like and when I say folding in the dough this is all you do you pull it from the side and bring it in know if your dough feels a little sticky this is what you you kept a half a cup for just to sprinkle over and to work that in there so that's our simple that is and if you like making bread this bread is absolutely delicious so pretty much this is what you're doing you're kneading it down taking all off the flour and everything from the sides and then folding in the doll so again you work your dough for about ten minutes give yourself a good workout and then I'll show you what's next I'm gonna show you that one more time pushing down folding in taking all the grains from the side and the bottom sprinkling a little bit of extra flour if you'll need it and then flipping it over forming a ball like that then you're gonna make us you're gonna open your bread I always put the sign of the Cross on my bread and then you open it the reasons for open it as it rises you can see the texture inside your bread inside your dough and that's perfect so that's all you need to do with that so that's how easy it is to make your own homemade bread and in this case you're all made multigrain bread again if you wish to just leave what you would get in the bag of flour and you can use any type of flower you don't need to use a name-brand just as long as it's a multigrain and if you wanted to add more grains do like I did dear just take a teaspoonful use half of it for the bread the dough and keep the rest because we want to sprinkle over the top to add that nice look when we put it into the Pens so after we've done that we're gonna put the lid on on our bowl and then we're going to cover it if you don't ever lid to your bowl you can just use a piece of parchment paper or even lead from your boiler and they take a nice big towel because what we need to do now we need to keep our don't warm we want to make it as warm as possible put it in a Sun to a sunny window or over to order to stove with the light on to keep it warm 20 minutes to a half an hour and then when it's - risen I'm gonna show you what that stage is so maybe back here with that stuff hi and welcome back to Bonnie this kitchen now I'm going to show you what the first stage of making and letting your bread rise looks like and I'll show you the dough so this is what your dough is gonna look like and you can see where we made that cross there that it's opened and look how nice the texture is so what we're going to do you can sprinkle a little bit of flour and then we're going to fold in the dough you can just listen to the cracking of the bread of course maybe if I stop talking long enough for you there it but yeah I do say that every time Reyna okay so now we're going to show you that just fold it in flip it over and it look like this put another sprinkle of flour so they don't stick to the sides give yourself another opening in your dough and now what we're going to do is cover it again let it go for another 20 minutes to a half an hour and then we're at the state final stage so again same stuff the first time cover it with a big towel or a blanket put it in a warm place wood it in a warm place it'll rise faster and then faster means you get your bread made quicker right so 20 minutes to a half an hour and then what we're going to do is form the dough into small little balls put it in our pens and then I'll tell you that as we go meet me back here when it's done hi welcome back to Benitez kitchen and now our British act the final stage of rising in the pen so I'm going to take it out of its tell and then we get putting it into pens okay so now just look at our dough and the texture inside you can see the air bubbles and it's even risen a little bit more in that 20 minutes so what we're going to do now is grease our pens to get it ready for putting the dough in there so what we're going to do is cut off small portions of our dough you can make it in three different buttons or you can make it in all one bun so that's entirely up to you I'm gonna put a little bit of butter on my hands and get it nice and oily or you can put flour we're gonna cut off a nice little portions the same as previous videos we've done that we just need a little small bun and you'll get the texture in there and all the Greens we're gonna form the dough in under like this and put it into our pans and my pan size right there is nine by five and if your pan is a little bit bigger that's fine and you don't need perfect dough balls you just need it formed like that I put into the pans a little bit of oil on my hands and as you can see just look of all the grains in there and again if you want to use half and half half wheat flour and half multigrain you can do that or I will provide your recipe if you wanted to use all wheat and then you can add in the grains but just look at all of that in there so I'm just making the last two balls there now of dough and then we're gonna add some more grains over the top to give it a nice little texture and a nice taste to that graininess when it's all risen and that's all we need to do there okay so that's all we need to do with that now what we're going to do now is take a little brush we're gonna get some melted butter and we're going to put over the top of each one of those don't bolts and we're going to sprinkle over some more green so pretty much all we're doing here is just giving it a little dusting of butter or oil if you don't want to use butter that's entirely up to you because what we're doing now putting a little bit extra grain over the top of each one of these I want to equally cuz I'm it's only a half a teaspoonful for all of it so some might have it and some wadn't but that's okay this is just to give that nice texture on the top and just to make it look just as good as water tastes on the inside so that's what we're doing there that's what that looks like okay so that is all we need to do there so what we're going to do now we're gonna put it at its last stage before we go to bake it now this is the part that I love as well because I can't wait for it to get in the oven and smell that bread making and baking my so get yourself a nice piece of parchment paper put it over the top because I don't want the dough when it starts to rise to stick on to tell and then we're going to take the same towel we add for putting over the bowl and now we're gonna put this over the top of the pen and we're gonna top it around and to keep it warm there on the counter this time until it rises for again another 20 minutes to a half an hour now the reason I always go twice in the pan and once twice in the bowl and once in the pan because I always say my bread is twice as good when it rises to us okay so meet me back in 20 minutes and then I'll show you what it looks like before it gets in the oven okay our 20 minutes to a half an hour of rising the bread into pants is up so now what I'm going to do and take the towel off and my parchment paper and just look out delicious smoke and they look already so now I'm gonna tell you how long you need to put them in the oven for and I'm our temperature okay so what we're going to do is preheat our oven to 350 degrees and we're gonna put our pans in there for 30 minutes and then they're done okay so what I'm going to do now is put mine in the oven and meet me back here when they're baked and I'll show you what they look like just put them in the center rack welcome back to Bonnie this kitchen and our multigrain bread is baked I'm gonna reach for it now in the oven and we'll show you what it looks like oh my gosh so delicious just look at this these added a pan sear now it's such an awkward angle to beyond and the gloves not my mitts never fix so and that's what they look like I got some that I made as well from yesterday so I'm gonna have a day-old bread to cut for you and I'm gonna have today's ready to cut for you so I'm gonna cover these now then let them rest for just a moment before I totally follow I want to put another little bit of butter over the top but I'm gonna show you what our bread looks like right out of the oven and then I'm gonna show you after that what it looks like cut and this just gives it a nice little texture too and it helps when it's gets it to soft and it's often the tough because I don't like a really top to my bread it's got a cover it again air now and we're gonna reach for our other bread so yesterday I decided to make a batch of the multigrain bread so as I can show you what they look like wonder a Dale now this bread could stay fresh for anywhere two two to three days and then you know each day goes on it'll get a little bit stale to prevent it from that happening put and when it goes to room temperature put it into a clear big freezer bag I put it in your freezer and take it out date-date it when you put it in there take it out when you're ready for it and it'll be just as fresh as when you took it out of the oven so what I'm going to do now is cut a piece of this and show you what it looks like a day all and then I'm gonna reach for one of my fresh bread and show you what they look like right at it open no this is to my favorite piece of the bread okay the elder piece which we call it to peel here in Newfoundland and Labrador and just look at the texture and all of the grains into our multigrain bread so now what I'm going to do is reach for one of the fresh lows and put here and now I'm gonna cut that yes normally I'd say let it rest for a little bit longer and then cut it but here in our home we need the bread right away we take it at it oven and they were cutting into it so this is what you need a serrated knife to cut it with nice and this is what the bread looks like on the inside of this and look out delicious and the steam is coming out I'm gonna put some butter and jam on that one there now because my mouth is drooling just looking at it now just look at this butter just melting all over our delicious multigrain bread and this is some blueberry jelly that I just got out there at room temperature I'm just gonna put a little bit at over the top and that's what that looks like and I'm gonna put that here with our other bread for you to see delicious so this is how easy it is to make your own homemade bread notice that I always say this is as good as it gets now I'm taking the paper the parchment paper under clawed off that and just look at the bread it's nice and soft it's got lots of multi grains in it and our bread that was made yesterday is the same soft delicious fresh and you make three loaves of bread from this batch and if you only want to make two and you want to make bread buns out of the other one you can do that as well but this is it easy breezy so if you enjoyed this recipe today for a multigrain bread and you want to add the recipe it's down under the video and I will also provide the method too if you want to go with all old wheat and add two grains in that one will be there as well and also our subscribe button is there so if you haven't already subscribed we would urge you to do so we got lots of breaks for you to see and to make you can also visit us on our Facebook page like and share send us video requests or if you're looking for a recipe also visit us on www.hsn.com so I'm gonna go now and add myself that nice piece of fresh bread with the blueberry jelly on there so from our kitchen to yours thank you for joining us and you have a wonderful day the door benitez get ready yours [Music] do yours you

Channel: Bonita's Kitchen

Views: 21,711

Rating: 4.962111 out of 5

Keywords: newfoundland cooking, newfoundland meals, newfoundland recipes, newfoundland cooks, newfoundland chefs newfie cooking, newfie meals, newfie recipes, newfie cooks, newfie chefs, maritime cooking, maritime meals, maritime recipes, maritime cooks, maritime chefs, traditional cooking, traditional meals, traditional recipes, east coast cooking, east coast meals, east coast recipes, east coast cooks, east coast chefs, bonitas kitchen

Id: ZcrE7zLVrHU

Length: 21min 23sec (1283 seconds)

Published: Sun Apr 05 2020