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Mulled cider

Explore 2 recipes and more

Multigrain Boule

Ingredients
  • 4 ounces (1 cup) King Arthur unbleached all-purpose flour
  • 12 ounces (3 cups) King Arthur unbleached all-purpose flour
  • 2 ounces (1/2 cup) white rye flour
  • 2 ounces (1/2 cup) white rye flour
  • 2 ounces (1/2 cup) whole-wheat flour
  • 2 ounces (1/2 cup) whole-wheat flour
  • 1/4 cup toasted wheat germ
  • 1/2 teaspoon active dry yeast
  • 2 tablespoons toasted sunflower seeds
  • 12 ounces (1 1/2 cups) cool water (75 degrees to 78 degrees)
  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons flaxseed
  • 1 1/2 teaspoons active dry yeast
  • 8 ounces (1 cup) cool water (75 degrees to 78 degrees)
  • 1 tablespoon plus 1/2 teaspoon fine sea salt
  • Vegetable-oil cooking spray
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Whole-Grain Bread

Ingredients
  • 1 cup whole-wheat flour, preferably stone-ground
  • 2 tablespoons wheat bran
  • 3/4 cup warm whole milk (about 110 degrees)
  • 1/4 cup packed dark-brown sugar
  • 2 envelopes active dry yeast (1 tablespoon plus 1 1/4 teaspoons)
  • 3 tablespoons coarse whole-grain cornmeal
  • 3 tablespoons plus 2 teaspoons old-fashioned oats
  • 3 tablespoons ground flaxseed, plus 1 teaspoon whole for sprinkling
  • 2 teaspoons salt
  • 2 1/2 to 3 cups bread flour
  • Olive oil, cooking spray
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