This brilliant bread recipe is from the Cheal Family. Man of the house Graham often whips this homemade bread up for his family. Healthy, delicious, grainy, homemade bread that even the littles one can help with? Ideal.

Serves 6 – 8

To make Homemade Five Grain Bread, you will need:

4 level tsp dried yeast
1 tsp raw sugar
850ml warm water
¼ cup each rye meal, flaxseed (or ground linseed),
Wheatgerm and stoneground millet (All available from Bin-Inn)
2 tsp salt
2 cups plain white flour
4 cups wholemeal flour
1 large egg, lightly beaten

How to make Homemade Five Grain Bread:

Sprinkle the yeast and sugar over the warm water and leave to dissolve (stir once or twice).Leave it to form a head/skin about 15 mins. Watch out for lumps in bottom. Stir if lumpy.

Put the rye, flaxseed, wheatgerm and millet in a large bowl and stir through salt, then the plain and wholemeal flours. Make a well in the centre and drop in the beaten egg. Pour in yeast mixture and blend together until porridge-like.

Pour into 2 greased (oil spray) loaf tins and press and pat in to remove air-bubbles, sprinkle pumpkin seeds over and pat them down to stick. Put in a COLD oven. Turn oven to 190ºC (regular) and cook for 55-60 minutes until the loaves are crusty and sound hollow when tapped on bottom of tins. Cool in tins for 5 minutes, then turn onto cooling racks. If it’s a bit soggy on the bottom –put it back in the oven without the tin for 5 mins while the oven cools down) . When cool, store in brown paper bags or freeze.

Graham’s Tip: buy the grains in equal amounts (say one scoop of each of the four grains) and just tip them all in to one container to store, shake to mix. Then you can just grab one cup of the grain mix instead of having to do 4 individual 1/4 cup measurements.

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