Recipes: Cookies and Multigrain Breads



There are thousands of recipes for multigrain breads and cookies, but if you're just starting out, here are a few recipes that are easy to make and offer great taste and texture. Some bread and cookie recipes are simple, others are more complex. In future blogs, we'll share some of the more complex recipes, but they're worth it. You have all the recipes in the world at your fingertips, so once you've made one of these recipes, look for more to try. When choosing a recipe, be sure to read the ingredients and instructions to understand the necessary steps. 

Modelling Dough  

Making multigrain breads is something we have been doing since we were kids. I love the feel and texture of the dough, and the changes it makes when you knead it. I can knead for hours as long as I don't ruin the bread (but then I get a very hard loaf). It's really satisfying when you see the dough rise and double in size. When choosing a bread recipe, always follow the instructions in the recipe. Cookies are prepared a little differently, the texture of the dough is different and there is very little kneading. However, this recipe, which we will show you today, makes a wonderful, very soft puff pastry. 


Recipe: from cookies  

Simple cookies. 

2 lbs. 8 oz. wholemeal flour 

2 oz granulated sugar  

2 oz baking powder  

14 oz. salted butter, chilled, and cut into suitable pieces  

24 oz. milk (very cold)  


Method of preparation. 

1. Sift all dry ingredients together 

2. Mix the butter with a pastry blender. It should be very powdery (the butter will be the size of a pea). 

3. Add the milk, 3 to 4 ounces at a time, stirring until the dough begins to firm up. 

4. Transfer the dough to a lightly floured table and knead it until it forms a single mass. This will take 5 to 6 kneads. 

5. Roll out the dough to a thickness of about 1.5 cm. Using a floured cookie cutter, place the dough on a parchment-lined cookie sheet. 

6. Bake at 425 degrees Fahrenheit until the tops of the cookies are golden brown (10 to 12 minutes). Remove the cookies from the baking sheet and transfer them to a wire rack to cool, or just butter them and eat them. 

The following recipes may take a little longer but are well worth the time. 


Simple Multigrain Bread  

(Prepare the leavening for the dough the day before you make the bread). 

4 1/2 ounces of ground wheat  

8 ounces of warm water  

2 ounces melted butter  

1 1/2 ounces molasses  

1 1/2 ounces of honey  

1 teaspoon kosher salt  

2 oz of flux seeds  

1 lb 6 oz dough starter  

3/4 teaspoon quick yeast  

10 oz wholemeal flour  

10 oz bread flour  

Egg powder to taste 


Sourdough Starter  

If you want to have a sourdough starter, add flour and water each time you use the sourdough (for example, if you use 6 ounces of sourdough, add 3 ounces of flour and 3 ounces of water). 

3/4 teaspoon of quick yeast  

28 ounces of water at room temperature  

2 types of flour 2 lbs. all-purpose flour  

How to prepare the sourdough starter  

1. Add 2 to 3 ounces of flour and yeast to the water. (You can do this with a mixer or by hand). If using a mixer, do it for 2 minutes on low speed. 

2. Pour the starter into a clean container and cover with plastic wrap. Let stand for 1 hour at room temperature, then place in refrigerator. The sourdough can be used the next day. 


To prepare the bread  

1. Mix the cracked wheat and water in a stainless-steel bowl. Add the melted butter, syrup, honey, salt and milk powder. Allow to cool. 

2. Once cooled, add the flax seeds, sunflower seeds, appetizer and yeast. Pour the mixture into the bowl of a mixer fitted with a dough hook. 

3. Add the bread flour and wholemeal flour and knead in the bowl of the food processor for 3 minutes on low speed, then increase the speed to medium and knead for another 4 minutes. The dough should be smooth, shiny and elastic. 

4. Place the dough on a lightly oiled work surface and cover with cling film. Let it rise in a warm, dry place until it has doubled in size. 

5. Tap the dough and let it rise again in the bowl until it has doubled in size. 

6. After the second fermentation, knead the dough and cut it into two equal pieces. 

7. Place the dough in a well-greased cake pan, cover it and let it rise in a warm, dry place until it has doubled in size. 

8. brush lightly with egg and make 2 or 3 incisions in the loaf; bake at 375 degrees for 30 minutes. 

9. remove bread from pan and cool on a wire rack. 

10. cut and enjoy!  

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