Thursday, 17 February 2011

Wheat Bread with a Multigrain Soaker

What? Wheat bread with a multigrain soaker doesn't sound sexy to you? Believe me, it is. This is a surprisingly delicious bread with little gems of grains running through it, but with the loft that some strong bread flour lends to the mix.

Hamelman calls it whole wheat, but I am of the school that in order to be whole wheat the bread must actually be 100% whole wheat. Thus I call it wheat bread. Whatever you call it, it is sure to be a hit in your kitchen - and it is easy to make!

Wheat Bread with a Multigrain Soaker
adapted from Jeffrey Hamelman's Bread
for the Mellow Bakers

The night before:

Cracked wheat- 1.6 oz
Coarse cornmeal- 1.6 oz
Millet- 1.6 oz
Oats- 1.6 oz
Boiling water- 8 oz

Pâté Fermentée:
Bread flour- 11.2 oz
Water- 7.3 oz
Salt- 1 tsp
Instant dry yeast- 1/8 tsp

Combine all the grains for the soaker in a heat-proof bowl. Pour in the boiling water and stir well. Cover with plastic and let sit out overnight.
Combine all the ingredients for the pâté fermentée, adding a tiny bit more water if needed to stir it all together. When thoroughly combined, cover with plastic and let sit out on the counter overnight.
Job well done, get some sleep. ☺

The next day:
Good morning! Did you sleep well?

Final dough:
Whole-wheat flour- 1 lb
Bread flour- 4.8 oz
Water - 9.7 oz
Salt- 1 Tbsp
Instant dry yeast- 1¼ tsp
Honey- 2 Tbsp
Soaker- all

Pâté Fermentée- all

In your stand mixer, combine the first seven ingredients on the list - from ww flour to the soaker. Combine on low with the dough hook for 3 minutes, until incorporated. Turn machine off. With your hands, tear the pâté fermentée into chunks and throw them into the mixer with your dough. Combine on low speed for 3 minutes. Turn machine to medium and mix for another 3 minutes. Turn dough out onto a floured board and knead until smooth, form into a ball.
Place in a large clean bowl and cover with plastic wrap. Let rise 1 hour.
Fold dough and let rise another hour.
Divide dough into 2 pieces, form into loaves and let rise 1½ hours in bannetons or greased loaf tins, covered.
Preheat oven to 425°F. Place stone in before heating - if you are not using glass loaf pans.
When loaves are fully risen, slash with a lame and spray lightly with a water mister.
Bake for 35-40 minutes, until nicely browned and cooked through
Cool on wire racks.
Makes excellent toast and grilled cheese sammies!
This bread has been Yeastspotted!