As a suggestion, Bob's Red Mill 10-grain bread mix can be purchased here if you are having trouble finding it at your local market. This flour contains approximately 30 grams of sugar which is a good amount to help the yeast rise. I take this sugar content into account and then I add an additional 2 tablespoons of honey whereas if there were no sugar in the Bob's Red Mill Flour Mix, I would add 4 tablespoons of honey. Below is the list of ingredients of Bob's Red Mill ten grain bread mix:
ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE, RIBOFLAVIN AND FOLIC ACID), WHOLE WHEAT FLOUR, ROLLED OATS, VITAL WHEAT GLUTEN, CANE SUGAR, WHOLE WHEAT FARINA, NON-FAT DRY MILK, RYE MEAL, RYE FLOUR, CORNFLOUR, OAT FLOUR, TRITICALE FLOUR, OAT CEREAL, SEA SALT, ACTIVE DRY YEAST, BROWN RICE FLOUR, MILLET FLOUR, WHITE BEAN FLOUR, CORN GRITS, MILLET GRITS, TRITICALE GRITS, BARLEY GRITS, BROWN RICE FARINA, SOY LECITHIN, OAT BRAN, FLAXSEED MEAL.
You'll notice that the mix contains triticale flour. What is it? Good question! Here is some information:
Triticale (X Triticosecale) is a hybrid grain obtained from crossing rye (Secale) and wheat (Triticum) grains. The earliest attempt to develop triticale is attributed to the Scottish scientist A.S Wilson and was not very successful. In 1898, an Australian agronomist named W. Farrer successfully produced triticale by crossing Willet Wheat with Alabama’s rye.
Here is how to make my delicious Whole Wheat Raisin Walnut Bread:
Ingredients:
1 bag (19 ounces) 10-grain bread mix (remove the yeast package that comes inside the bag)
10 ounces whole wheat flour
6 ounces bread flour
5 tablespoons sunflower seeds
4 tablespoons wheat germ
2½ tablespoons active dried yeast (use the envelope that comes with the bread mix, that’s one tablespoon, and then use more active dry yeast from your own supply)
2 tablespoons honey
Approximately 20 ounces of warm water
8 ounces roughly chopped walnuts
6 ounces raisins
some bread flour for dusting
Directions:
- In a large bowl mix the flours with the sunflower seeds, wheat germ and salt. Add the walnuts and raisins and mix again.
- In a small bowl, using a spoon, mix the yeast, honey and warm water until well incorporated.
- Add the yeast mixture to the flour and knead by hand. When a dough has formed turn onto a surface sprinkled with bread flour and start kneading.
- Add a little extra water if needed to produce a soft but not too sticky dough, or add a little flour if the dough is too sticky. Continue kneading until the dough is smooth and springs back when pressed with a finger.
- Place in a large bowl, brush the top with a little oil and cover the bowl with a clean kitchen towel.
- Leave in a warm place and let rise until the dough has almost doubled in size. For me, it took 4 hours. It was a very cold day, with the temperature around 20°F. The kitchen was reasonably warm, but I think the low outside temperature had an impact on the time it took for the dough to rise.
- Once the dough has risen, lightly dust your kneading surface with bread flour and knead again, pressing down on the bubbles created in the dough during the rising.
- Preheat the oven to 325°F/150°C.
- Shape into loaves (two or three loaves, you decide), and lay on a baking sheet that has been sprinkled with a little bread flour or cornmeal. Sprinkle the loaves with some flour and score them. Cover and let rise for about an hour.
- Place the tray on the middle shelf of the oven, spray the interior of the oven with a quick spritz of water (or place a small ovenproof dish filled with water on the lowest rack of the oven).
- Close the oven door and immediately raise the temperature to 350°F/180°C.
- Bake for 30–35 minutes or until crisp and dark golden in colour.
