This is a hearty and rustic loaf, filled with nutritious whole grains while not coming across as too "healthy" like, you know, hippie bread. The abundance of whole grains give the loaf a satisfying toothsomeness and flavour while bread flour keeps the loaf light and perfect for sandwich making.
It is made over two days, three if you make the soaker the night before, so plan accordingly. Then stock up on good cheddar, mustard, and cukes and you are on your way to some awesome sammies!
adapted from Jeffrey Hamelman's Bread
3.8 oz rolled oats
3.8 oz flax seeds
2.6 oz wheat bran
2.6 oz cornmeal
1 lb water
Combine in a medium sized bowl and let soak for 1-6 hours, covered with plastic wrap.
1lb bread flour
12.8 oz whole wheat flour
3.2 oz whole rye flour
12.8 oz water
1.6 oz vegetable oil
1½ Tbsp fine sea salt
2¼ tsp dry instant yeast
All of the soaker
Mix all together in a spiral mixer on low for 3 minutes. Then on medium for 3-4 more minutes.
Shape into a ball and set into a lightly oiled plastic container, let retard in fridge overnight.
Divide into two, shape into boules (rounds) on floured surface and let rest 10 minutes, covered.
Shape into oval loaves and let sit free-form or let rise in banneton baskets, for 1-1½ hours. Preheat oven to 425°F.
Bake 40 minutes or until lovely, brown, and cooked through. Let rest 2 hours before slicing.
I made my loaves free-form, clearly.
This bread has been Yeastspotted!