Side Dish

Multigrain Raisin Country Bread - Blumberg's Best is for Side Dish.

Multigrain Raisin Country Bread - Blumberg's Best takes 25 minutes to prepare.

Multigrain Raisin Country Bread - Blumberg's Best takes 45 minutes to cook.

Multigrain Raisin Country Bread - Blumberg's Best makes 16 servings.

The ingredients for Multigrain Raisin Country Bread - Blumberg's Best are:

1.75 cup Whole Wheat Flour
1/2 cup Buckwheat
1/2 cup Spelt, Grain,
1/4 cup Flax Seed
1/4 cup multi-purpose flour
1/4 cup Quaker Oats Old-Fashioned Rolled Oats
1/2 cup Barley
3/4 tsp Yeast, bakers
3/4 cup, whole Almonds
1/4 cup (not packed) Raisins
1 tbs Monkfruit Sweetener
1 tbs Chia seeds
1.75 tsp Salt
1.5 cups Water

Here is how you make Multigrain Raisin Country Bread - Blumberg's Best:

DirectionsStage 1In a large bowl:1. Add all dry ingredients except the raisins and 1.5 cups of water2. Stir to a consistency where dough almost does not stick to your fingers3. Cover bowl with plastic wrap to fit tightly and let sit on counter for 18 hoursStage 2After 18 hours4. Lightly flour a work surface (i.e. wooden board) and place dough on board5. Fold dough onto itself 3 times (like making an envelope), add 1/3 of the raisins into each fold, and cover loosely with clear wrap so air can flow - let sit for 15 minutesStage 3After 15 minutes6. Place towel (not terrycloth) on a new board and lightly flour the towel7. Place dough on towel and fold dough over onto itself twice (again like an envelope), leaving dough seam-side down8. Lightly flour the top of dough and cover with second towel (not terrycloth) and let rest for 1.5 hoursStage 4After 1 hour9. After 1 hour (of step 8?s 1.5 hours), place empty Dutch Oven with lid into oven, setting to 450 deg. to heat up for 30 minutesStage 5After 30 minutes10. Remove hot Dutch Oven from oven and quickly turn dough into Dutch Oven, seam side up11. Shake pot a little to relax the dough.12. Cover Dutch oven again and place back into hot oven and bake for 30 minutesStage 6After 30 minutes13. Remove lid from Dutch Oven, leaving it in oven for another 10-15 minutes until top crust has deep dark color14. Remove Dutch Oven from oven and turn bread onto a wire rack, letting cool for 30 minutes15. Slice and enjoy!Serving Size: Makes about 14-16 traditional slices. Special EquipmentCovered Dutch Oven cast-iron good quality pot such as Le Creuset, Staub etc; 2 Cotton towels but not terrycloth because the fibers will stick to the dough; Cooling wire rack or other cooling surface that will allow air to flow around your baked bread.Tips1. When adding water to dry ingredients, mix thoroughly but dough will be coarse, lumpy and craggy - not smooth like a regular dough. If dough is too sticky, just add a little more flour. If too dry, add more water a tablespoon at a time. Bread dough is very forgiving.2. Do not use a fat (butter or oil) in the Dutch Oven pot. Leave it dry. Bread does not need a fat, and it will NOT stick in the pot.3 Our raisins were dry. We put them in a small dish with a little water and left them to soak overnight. They were nice and plump the next morning, just right for our bread.Serving Size:?14-16

The nutritional information for Multigrain Raisin Country Bread - Blumberg's Best is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 161.8

• Total Fat: 4.9 g
• Cholesterol: 0.0 mg
• Sodium: 255.9 mg
• Total Carbs: 27.0 g
• Dietary Fiber: 5.2 g
• Protein: 5.7 g

The dietary needs meet for Multigrain Raisin Country Bread - Blumberg's Best is Vegan