Multigrain Bread

A and I go through stages at home with everything, bread included. Some weeks we'll go through a couple loaves, stuffing ourselves with sandwiches and toast. Other times, we'll go months without having a loaf in the house.

When we do get a craving for bread, I almost always turn to this recipe. Baking your own bread is so simple and almost always turns out perfectly. Plus, there isn't much that beats the smell of bread baking away in your oven!

For the bread:
2 cups warm water 
1 1/2 tbsp. quick rise yeast
1/3 cup sugar, divided (honey or agave would work as well)
1 1/2 tsp. kosher salt
1/4 cup oil
5-6 cups multigrain bread flour (white or whole-wheat can be substituted, as can all-purpose flour)

In the bowl of a stand mixer, dissolve one teaspoon of sugar into the water and sprinkle on the yeast. Let stand for five minutes.

Using a dough hook, mix in the remaining sugar as well as the salt and oil. Add in the flour, one cup at a time, until no longer sticky to the touch (I usually use about five and a half cups) and knead for three minutes, or until smooth. Place dough in a large greased bowl and place somewhere warm to rise until doubled in size, about one hour. 

After it has risen, punch down the dough and knead a couple of times by hand. Divide into two, shape into loaves, and place into two 9x5 loaf pans. Let rise another thirty minutes, or until the dough is one inch above the edge of the pans.

Bake at 350 degrees for 25-30 minutes.

Adapted from: The Kosher Foodies