homemade bread

The smell of fresh, homemade bread coming out of the oven is one of those heavenly scents that conjures up a cozy, warm, homey feeling. I have longed wanted a bread maker and have always said it will be the first thing on my wedding registry, and although I still do not have one I did not let that stop me from making some homemade multi-grain bread loaves courtesy of Martha Stewart. This recipe makes 2 loaves of dense bread that is perfect for slicing and pairing with your favorite jam or with your favorite sandwich toppings.

Multi-grain Bread

2 pkg (1/4-ounce envelopes) active dry yeast

2 1/4 cups warm water

3 Tablespoons plus 2 teaspoons honey

4 Tablespoons unsalted melted butter, plus more for bowl and pans

3 cups all-purpose flour

3 cups whole wheat flour

1 cup rye flour

1/3 cup toasted bran (I found mine at Trader Joe's)

1/2 cup rolled oats

1/4 cup ground or whole flaxseeds

egg wash-egg white whisked together with water

2 Tablespoons coarse salt

1. Sprinkle yeast over 1/2 cup warm water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with paddle or dough-hook attachment. Add butter and remaining 1 3/4 cup water and 3 Tablespoons honey. In a separate bowl, whisk all-purpose flour, whole wheat flour and rye flour together with salt. Add 3 cups of flour mixture to yeast mixture. Mix on low speed until smooth, do not over mix. In another bowl, mix oats, flaxseeds and bran together. Add this mixture to the mixing bowl. Add remaining 4 cups of flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.

2. Knead dough on a floured surface until smooth and elastic but still slightly tacky about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap and a towel and place in a warm area.

3. Let dough stand in warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2 by 8 1/2 inch loaf pans. Punch down dough; divide in half.

4. Shape 1 dough half into an 8 1/2 inch long rectangle (about 1/2 inch thick). Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush tops of loaves with egg wash, then sprinkle with oats. Dab tops with egg wash to help adhere. Preheat oven to 450 deg F. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 deg. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing. Enjoy!