High Altitude Multi-Grain Bread Using A Bread Machine

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This is a recipe for a multi-grain bread specifically for people who live at elevations of 6,000 feet and above. It is tried and true by me, and has never failed me. It's a little more dense than bread you'll buy at the store, but it is tasty and delicious.





* I link to products I like. I do not have an affiliate account and am not being compensated. These are simply products I prefer in my own cooking. 

Ingredients

1 1/2 cups warm water
1 1/2 teaspoons dry active yeast
2 tablespoons of raw or granulated sugar
1 tablespoon molasses
(If you don't have molasses, substitute 2 tablespoons of brown sugar)
2 heaping tablespoons 76-degree coconut oil (I use Butcher Boy)
2 cups (240g) bread flour (I prefer Winona flour)
1 (120g) cup whole wheat flour (I use Mountain Mama flour)
1 level tablespoon ground or whole flax seed
1 level tablespoon wheat bran
1 level tablespoon wheat germ
2 level teaspoons almond flour/meal
1 teaspoon salt

*Optional
1 tablespoon high gluten powder (I use Augason Farm's Vital Wheat Gluten)
1 tablespoon oats
3 tablespoons powdered milk

Directions

* If you prefer to bake your bread in an oven like me, set your bread machine to the dough mixing function. Be sure it will not automatically bake once the mix and rise is done. Refer to your owner's manual if needed. You can find many bread machine manuals online by searching for your make and model.  The instructions below reflect my preference for oven baking, however, baking in the machine won't affect the outcome.

• Heat the water in the microwave for about one minute, no longer. Water that is too hot can kill the yeast. 
• Pour one cup of the water into the bread tin. Leave the rest for later as you will need it. 
• Add the yeast, sugar, molasses, and a tablespoon of bread flour. If you're using a gluten powder, add this now, too. 
• Let sit for 15 minutes to activate the yeast and to ensure it is "alive." If the initial mixture looks like the photo below, you're ready to continue! 

Happy yeast

• Once your mixture has bubbles, add the coconut oil, then the rest of the flour. 
• On top of the flour, add the wheat germ, wheat bran, flax seed, and almond meal. 
• Last -- and this is important -- add the salt. Salt can kill yeast so it should always go last. 
• Turn on the bread machine and let it do its thing. 
• Add more water by the tablespoonful if the dough is too dry. Scrape down sides of tin with a rubber spatula. 
• Check the dough after the machine has mixed it completely. Stop the machine if necessary to check. Touch dough with the back side of your finger. If dough feels too wet, go ahead and sprinkle a tablespoon more of flour. 
• When dough is in its final stages in the machine, turn on oven to 365F (185C) and spray a regular size bread pan with oil, or line it with parchment paper.

* Dough that is too wet will result in a bread that falls apart too easily, in my experience. 

• Once the machine is done with its dough function, take it out. Pull it a bit with your hands and shape it into a loaf. Dough should not stick to your fingers at all. It should feel springy moist. 
• Spritz with a bit of water or oil. 
• Cover the dough with plastic wrap or a tea towel and let rise again on the stove, where it is warm. I do this because it helps develop the bread's flavor more than just throwing it in the oven right away. 
• Let the dough rise for about 30 minutes. It should rise just above the pan but shouldn't be too wobbly or high. If you over-prove it, your loaf will collapse in the oven. It'll still taste good, but it'll look pretty sad. 
• Bake for about 22-24 minutes. 
• Remove from bread pan immediately and let it cool "naked" for about 30 minutes before your cut it. Cutting it when it's too hot will result in a messy, crumbly cut. 

End Notes: 

One thing you must accept: when you're at a high altitude, in my experience, letting bread rise too high runs the risk of having it collapse in the oven, especially at high altitude. I've tried on several occasions to let my bread dough rise high over the loaf tin, and in every instance, it fell during the bake, leaving a bread with a large dent in the middle.

I have tried vegetable oil, margarine, and butter in my bread recipe in the past and the bread has been too crumbly for my taste. The 76-degree coconut oil seems to give the bread more structure and moistness, which my whole family loves.

At high altitudes, especially above 6,000 feet, bread dough rises much easier than at lower altitudes. This means less yeast and sugar are required to give the bread a decent rise. I did a lot of trial and error, and 1 1/2 teaspoons (with or without the gluten powder) seems to be the "sweet spot" for baking a good sandwich loaf. 

If you're baking bread at a lower altitude, use the amount of yeast and sugar you normally would. For altitudes below 1,000 feet, this would be a 1/4 ounce packet (2 1/4 teaspoons) of dry active yeast. 

More photos:

Heaping tablespoons of coconut oil

The first part of the mix process. I added some oats and barley to this batch

Rising

Gluten stretching during the rise portion

After removal from the machine. 

Final rise before going into the oven. See how bubbly it is? 

The bread won't rise much more in the oven, but it still gets a nice rise and flavor.

Overhead shot. 

Nicely baked and golden.

Butter up a warm slice and enjoy!

My next post will be on bread machines and why you should buy them used.

Bread machines in my local thrift store. In of the best kitchen investments you can buy for $10. #breadmachine #breadtalk #bread #kitchengadget #kitchentools

A post shared by The Council Tree House (@council_tree_house) on Aug 14, 2017 at 4:04pm PDT