Part 4/8:
Next, Martha introduces a multigrain bread packed with wholesome ingredients: rolled oats, sunflower seeds, flax seeds, soaked bulgur wheat, and cooked wheat berries. She emphasizes the importance of properly proofing the yeast, using two packages for this denser loaf, with honey as a natural sweetener.
Mixing and Kneading
The flour mixture combines rye flour, whole wheat flour, all-purpose flour, kosher salt, and melted butter. The grains are added along with the proofed yeast mixture and honey. Martha advises kneading the dense dough thoroughly until it begins to pull away from the sides of the bowl. Due to its density, the dough requires about four minutes of kneading on a work surface, with a bench scraper to manage stickiness.