Wheat Bread ? No Need To Fear, There Is Other Flour Here!

WHOLE WHEAT  MULTI-GRAIN BREAD RINGWhen you like to bake and you run out of all-purpose flour, you try to figure what alternative ingredients you have to work with. I had an urge to bake some bread and I did have some wheat flour but it seems when I use just wheat flour for  the recipe it  comes out dry , not too crusty, and very bland tasting. So, I looked around in my kitchen and proceeded to tweak and improvise whole wheat bread to conform to my standards of good taste, moist, and crusty bread. I present to you my version……..

Whole Wheat Multi-Grain Bread Ring

Preheat oven to 450 degrees and  if you have a baking stone, place that in oven to heat:


  • cups whole wheat flour
  • 1  and 3/4 cups  warm water
  • 1/3 cup of molasses
  • 1 package of active dry yeast (2- 1/4 teaspoons)
  • 1 teaspoon sea salt
  • 3 tablespoons melted butter (cooled)
  • 2 medium potatoes cooked and mashed good (cooled)
  • 1/2 cup wheat bran
  • 3/4 cup whole flax meal flour
  • 1/2 cup corn flour
  • 3/4 cup oat bran
  • 1/2 cup dark rye flour
  • EGG WASH: 1 egg mixed with a 1/3 cup milk
  • poppy seeds

  • Directions:
  • Mix 3  cups of whole wheat flour with 1 and 1/2 cups of warm water in a large glass bowl. Allow this to sit for about 30 minutes to break down the gluten
  • In a small  bowl mix together 1/4 cup water, 2-1/4 teaspoons yeast and 1/3 cup of molasses. Allow this to sit for about 10 minutes, or until the yeast is activated and mixture becomes bubbly
  • Add the salt, the cooled melted butter, and yeast mixture to the wheat flour and water mixture.
  • Add the cooked mashed potatoes to the mixture 
  • Combine remaining flours and bran together and gradually  add to wheat mixture and stir well
  • As the dough becomes harder to stir, pour it out onto a  floured  counter or board  and begin to knead the dough. ( note: I used corn flour on my board because I did not have all-purpose flour.)
  • Knead just enough to make a nice, non sticky dough.
  • When ready place dough in a bowl covered with a cloth and place in a warm dry place and let it rise for 1 hour  or until dough reaches top of bowl or doubles in size
  • Punch the dough down with fist and pull the dough out of the bowl with floured hand and place on floured board or counter.
  • knead for 3-4 minutes and shape dough into loaves by shaping into a circle and placing on corn meal scattered cookie sheet
  • Allow loaves to rise again for 30min to 1 hour
  • Brush egg wash over bread
  • Sprinkle poppy seeds over wash
  • Turn oven down to 425 degrees
  • sprinkle corn meal on baking stone  in oven (if you have one) or if you don’t , bake on cookie sheet
  • Place loaves in oven
  • Bake for 15 minutes or until golden brown and when tapped on bottom of bread sounds hollow, the bread is done!
  • ENJOY!


About piesandeyes

I am a Chef, a Baker, a foodie, I love pots and pans, bakeries, and especially pies! I love the smells of something baking in the oven and I could live just standing next to a stove.
This entry was posted in BREAD, Recipes. Bookmark the permalink.

3 Responses to Wheat Bread ? No Need To Fear, There Is Other Flour Here!

  1. The smell of baking bread is truly a favourite!!!

  2. Love the addition of mashed potatoes to this bread! I have only ever seen mashed potatoes used in a Peter Reinhart recipe from his book Bread Baker’s Apprentice. It was a rosemary potato bread.
    Your bread looks outstanding!

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