Multigrain Bread

It's pretty simple. What is one thing no one hates the smell of? Baking bread. It smells of comfort. It also smells of really, really good bread.

I decided to spend a day baking bread not just because it will make the house smell fantastic or because, well, I like bread. Actually I wanted to bake something for our friend's who had a baby the other day. With an infant AND a toddler, sometimes the last thing you want to think about is running to the shop for bread. Add a jar of homemade jam to the bag and they're all set.

I actually doubled the recipe so we can keep a loaf, and as you can see from below, it made more than just a loaf!

1 tbsp active dried yeast

2 0z lukewarm water

70g rolled oats

16oz (450ml) milk

2 tsp salt

2oz oil

55g brown sugar

2 tbsp honey

2 eggs, lightly beaten

30g wheat germ

3oz spelt flour

3oz rye flour

350g wholemeal flour

420-490g strong white flour

Combine the yeast and water, stire and leave for 15 minutes until dissolved and frothy

Put the oats in a large bowl. Scald the milk and pour over the oats. Stir in the salt, oil, sugar and honey. Leave until lukewarm

Stir in the yeast mixture, eggs, wheat germ, spelt, rye and wholemeal flours. Gradually begin to add the white flour until it's a rough dough.

Pour onto a floured surface and knead about 10 minutes, until smooth and elastic. Add more flour if sticky. Put in oiled bowl, cover with oiled cling film and leave to rise until doubled. Mine took about 2 hours.

Grease your bread tins (about 2). If making rolls, grease a roasting tin. If making plait, grease a baking sheet. Punch down the dough and knead briefly. Form into desired shape.

If loafs, one option is to divide the dough into quarters. Roll each quarter into a 3cm thick cylinder. Twist together two cylinders. Put the twists into the tins (will make 2 twists, i.e. 2 loaves).

If plaited loaf, divide dough into two first. The divide each half into 3. Roll into long logs and plait together. This will give you two plates (note, if making plates, the bottoms are more prone to burning. Adjust baking time accordingly.)

If making rolls, the entire recipe will make about 20 larger rolls so make sure you have enough roasting tins (or make half rolls and half loafs or plaits). Roll out to long log and cut even pieces. Roll into balls and place into roasting tin. Make sure they aren't touching as they will rise again.

Cover lightly with cling film and leave to rise until doubled again, about an hour.

Preheat to gas mark 5. Bake 40-50 minutes or until golden crust. When you knock the bottom of the bread, it should sound hollow when done. Leave to cool.