Multigrain Bread by brianjwood

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Multigrain Bread
Submitted by brianjwood on February 21, 2005 at 7:16 pm

DESCRIPTION
Multigrain Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Multigrain Bread ejmorris 2004

adapted from a recipe for Ancient Grains Seed Bread (www.franceandassociates.net/r/ancientgrain.html)

makes one loaf
(our bread tin is roughly 9.5x5.5x3 inches - long/wide/deep)
Ingredients
2 tsp active dry yeast
1/4 C lukewarm water

1/4 C boiling water
2 Tbsp flax seeds
1 Tbsp wheat berries
1 Tbsp sesame seeds
1 Tbsp cornmeal, very coarsely ground
1 Tbsp millet
2 Tbsp sunflower seeds
2 Tbsp honey

3/4 C room temperature water
1 Tbsp olive oil
1 Tbsp oatmeal
1 Tbsp wheat bran
1 Tbsp wheat germ
1 Tbsp buckwheat flour
1 c whole wheat flour
1 c dark rye flour
1 c all-purpose flour
2 tsp salt sesame seeds for top
Preparation
In a small bowl, mix together the yeast and 1/4 C lukewarm water (do the baby's bottle test on your wrist) til creamy. Set aside.

In a small heatproof bowl, pour 1/4 C boiling water over flax seeds, wheat berries, sesame seeds, cornmeal, millet, sunflower seeds and honey. Set aside to cool.

Pour the rest of the water and oil into a large mixing bowl. Add oatmeal, wheat bran, wheat germ, and the flours except 1/2 cup all-purpose. Stir with wooden spoon til dry ingredients are roughly incorporated into the water. Add the cooled seed mix and the yeast mixture to the large bowl and stir just enough to mix it together. Cover with plastic and leave for about 20 minutes.

After 20 minutes has passed, put some of the remaining 1/2 C flour on your board for kneading the dough. Turn the dough out onto the board. This is quite a stiff dough. Sprinkle the salt overtop of the dough.

Wash and dry your mixing bowl. This allows the dough to rest AND gets your hands clean.

Knead the dough for 10 to 15 minutes. As you knead, add as little flour as you dare to stop the dough from sticking. Keep scraping any dough that is on the board so the board is always clear. Because this dough is stiff and may be difficult to knead, pick it up and throw it down on the board. Squeeze, push back into a ball and throw it down again. Continue until the dough surrounding the seeds is smooth and silky.

Put the dough in the clean mixing bowl. Cover with plastic and let rise in a no-draught place for 1 to 1 1/2 hours. When the dough has doubled, gently deflate it and allow to rise to double again. (about an hour). A good way to tell if it has doubled is to wet your finger and poke a hole in the top of the dough. If the hole fills up, it hasn't risen enough. If there is a whoosh of air and the dough deflates a little, it has risen too much. If the hole stays in exactly the same configuration and the dough remains otherwise intact, it is ju-u-st right.

When the dough has doubled the second time, turn it out onto the lightly floured board. Shape into a rectangle and roll like jelly roll to make a loaf. Put it seam side down into parchment covered loaf tin. Spray with water and sprinkle the top liberally with sesame seeds. Cover with plastic wrap and let rise again to almost double (30 to 45 minutes).

Thirty minutes before you are going to bake, turn oven to 450F.

Just before putting the bread in the oven, spray the tops of the loaves liberally with water. Put bread on the middle rack of the oven. Immediately turn the oven down to 400F. Bake the bread for 30 to 40 minutes or until it is hollow sounding on the bottom. You will probably have to turn the bread around once to account for uneven heat in the oven.

Remove bread from pan and cool on its side on a well ventilated rack. Wait til the bread is cool before cutting and/or storing it.

Uneaten bread should be stored at room temperature rather than refrigerated. (The refrigerator causes the bread to go stale faster.) Bread can also be stored in the freezer - double bagged airtight plastic. Take it out of the freezer and leave it in the bag until the bread has thawed.

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