Foodiva's Kitchen: Freshly Baked Multigrain Bread with Grilled Vegetables & Feta Cheese

Thursday, July 22, 2010

Freshly Baked Multigrain Bread with Grilled Vegetables & Feta Cheese

A few weeks ago I bought this multigrain flour from the German Shop and although I've used it to make some muffins, I hadn't up to this point made any actual bread with it. Well, that has now changed and if I knew earlier how easy it was to bake this crusty, bursting-with-health-and-goodness bread, I would've done it earlier!

To accompany the bread, I grilled an eggplant (aubergine) and a capsicum (bell pepper) with fresh rosemary and seasoned all that with ground pepper and naturally pink river salt flakes (yes, you read that right, pink). Then I sliced some strawberries, crumbled some feta cheese over the top and unashamedly ate it all myself, plus seconds... it was that delicious!

A slight digression here: I never realised how many different types of salt there are out there! Here are some pretty ones that I like.

L to R: Naturally pink river water salt flakes, Anglesey sea salt, Himalayan crystal salt

Pretty in pink

Back to the bread. Here's the recipe:

Wholemeal, multigrain bread
500g multigrain flour
320ml lukewarm water
1 teaspoon dried yeast

1. Add yeast to the flour in a mixing bowl and gradually pour in the lukewarm water. Knead with hands or use the mixer's kneading hook until the mixture becomes a pliable dough and shape into a ball.
2. Leave dough in the bowl to rise to double its size for about 45 minutes, and cover bowl with a clean, damp cloth.
3. When risen, transfer to a baking tray lined with silpat and leave the dough to rise for another 15 minutes.
4. Make a criss-cross cut on top of the dough with a moistened knife and bake in a preheated oven at 230°C for 20-25 minutes. If you want a very crusty top, brush the top of the ball with a little water before baking. 

Easybake multigrain wholemeal bread - from dough to finish

The fillings for the sandwich - capsicum, eggplant, strawberries, sheep's milk Feta cheese, fresh rosemary

Dressed to Grill.
Just pour some virgin olive oil, season with salt and pepper, and you're all set!

Don't forget the side salad...
Daymnn... that sandwich is good.

This simple meal went well with some iced lychee lemonade!

I held my friend's (Izar) newborn baby niece in my arms today and then went home to bake some bread. It's been a good day.


Jennifurla said...

Great idea! NOM

Kathy Gori said...

this bread looks great. I bake bread for my husband all the time I'll have to try this recipe.

The Cilantropist said...

Wow, this bread looks great, and so do all the veggies! Beautiful photos. :)

Subterfuge Diva said...

Kathy and Cilantropist: The bread tasted wonderful too, besides looking gorgeous. In fact, we've finished it and I'm baking another one tomorrow! Thanks for coming by.

Jennifurla, welcome back!

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