Sunday, 29 May 2011

Multigrain Wheat Bread

This is a bread with some exciting crunch to it - perfect for tuna salad or BLTs. It has a hearty chew and mouth-feel to it and some good-for-you grains paired with the loft and lightness that you get from white flour.

The best of both worlds really.

Who says we can't all get along?

Now get baking, clearly it is the first step to world peace - and you don't want to stand in the way of world peace do you? I didn't think so.
For this bread - you need a healthy sourdough starter - if you don't have one, you can make one following Susan's technique here.

And you need water that has been standing out overnight - so that the chlorine has had a chance to evaporate. If you leave water in your kettle, that will be fine (as long as it isn't hot!).

Multigrain Wheat Bread
adapted from Jeffrey Hamelman, Bread
for the Mellow Bakers

Bread flour - 3.8 oz
Water - 4.8 oz
Sourdough - 1½ Tbsp

Assorted grains (such as: oats, millet, quinoa, coarse cornmeal, cracked wheat, cracked rye, flaxseeds, barley, sunflower seeds, sesame seeds) - 5.8 oz
Water - 6.9 oz

Bread flour - 12.2 oz
Whole-wheat flour - 1 lb
Water - 12.3 oz
Salt - 1 Tbsp + ½ tsp
Dry instant yeast - 2 tsp
Honey - 1 oz
Soaker - (all)
Levain - (all)

The night before:
Have a leisurely dinner and a glass or three of wine. Tidy up the dishes and mix up your soaker and levains.
In one bowl, mix your soaker ingredients together. Cover with plastic wrap and let sit on the counter overnight.
In the second bowl, mix your levain ingredients (feel free to add a few drops of water if you can't get all the flour incorporated). Cover, and let stand overnight beside your soaker.
Get a good night's sleep.

The next day:
How did you sleep? Awesome! Must have been the wine.
Get out your stand mixer bowl and put on the dough hook. Now - everyone into the pool! That's right - all your levain, all your soaker, and your dough ingredients. Easy-peasy.
Mix on lowish for 3 minutes until incorporated. Feel free to adjust flour/water if needed. A little at a time.
Now, turn to medium and knead for another 3 minutes.
Turn out onto a lightly floured board and finish kneading your bread for a couple of minutes, making a nice ball out of it. Put into a clean bowl and cover.
Let rise 1 hour. Fold the dough in onto itself and let rise another hour. You can nap in this time, as long as you set your timer. A few minutes here or there doesn't make much of a difference.
Divide dough into 2 pieces, or more if you want to do baguettes or buns.
Shape into loaves or whatever you fancy.
Let rise, covered, another hour.
Set oven to 440°F to preheat.
Bake about 40 minutes for large loaves, less for smaller loaves or buns. You want an internal temp of over 200°F with your instant read digital thermometer.
Let cool on racks.

This bread has been Yeastspotted!