Multi-Grain Bread

Weekend is a bread baking day for me. Today I also went to a Wine & Dine Festival, trying some different kinds of red wine and food. To me it’s still not as satisfying as baking a loaf of good bread. This multi-grain bread was baked in the afternoon today. It’s adapted from Jeffrey Hamelman’s Five-Grain Bread. I did not have oats that the recipe required, hence I replaced with whole spelt grains (and changed the name to multi-grain bread as spelt is different from the remained grains, haha). Overall hydration was remained the same.

Although this is a direct dough, this bread is still quite flavorful with the grains. Especially the crumb is really soft like those stored bought sandwitch loaves. :-)

There were larger bursts on 2 slashes in the bread than the other 2, which is probably because I cut the former 2 deeper. Yet it’s still a natural beauty for me. :-)

Adapted from Jeffrey Hamelman’s “Five-Grain Bread” in the book “Bread: A Baker’s Book of Techniques and Recipes

Recipe (makes 1 loaf)

Soaker:

Whole spelt grains 36g

Flaxseeds 36g

Wheat bran 24g

Cornmeal 24g

Water 151g

Mix all the above and leave overnight.

Final Dough:

High gluten flour 151g

Whole-wheat flour 121g

Whole-rye flour 30g

Water 121g

Vegetable oil 15g

Egg 36g

Salt 8.5g (1 1/2t)

Instant yeast 7.5g (3/4t)

Soaker – all of the above

1. Mix the final dough ingredients until the gluten network is fairly well developed

2. Bulk fermentation: 2 hours (or overnight retarding). Fold the dough once after 1 hour

3. Shape the dough

4. Final fermentation : 1 to 1.5 hours at 76F

5. With normal steam, bake at 460F for 40 minutes. The egg and oil may contribute color to the baking loaf quickly, so the oven may need to be lowered by 10 – 20F partway through the bake. Round loaf takes slightly longer than oblong one (mine was 50 minutes)

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8 Comments

  1. I love these Hamelman five grain breads but I get them muddled up is this the straight dough one? Oh well, whichever one it is I wish I had some of yours right now, it looks delectable !!

    Reply
    • Yes it’s the straight dough on page 238. The oil and eggs made a soft crumb. Yummy. Think I’ll participate in the Mellow Bakers again later. Nice group baking event which should not be missed out. :)

      Reply
  2. jane tan

     /  March 19, 2011

    hi nat,
    where did u keep your soaker for a night? refrigerator or simply anywhere?
    and the egg weight is included the shell or the the egg white and egg yolk only?

    Reply
    • The soaker is to leave at room temperature. If the weather is very hot, you may add a pinch of salt to avoid fermentation of the soaker. The egg weight is without shells usually for most recipes.

      Are you going to make this bread? Good luck! :)

      Reply
      • jane tan

         /  March 22, 2011

        hi nat,
        oh yes, it attract me when i look into the ingredient.. i’ll let u know after i had make it..

        Reply
  3. jane tan

     /  March 22, 2011

    hi nat,
    before i forgot, what do u mean by ” With normal steam, bake at 460F for 40 minutes”??

    Reply
  4. Hi

    Steaming applies to hearth bread (baguette, ciabatta, bread with crispy crust) instead of soft bread (bread rolls, sandwich loaf). You may find the technique here: http://www.amazon.com/gp/mpd/permalink/mQY9QPSPY9EJL

    Besides steaming, before loading the bread to the oven, scoring is also needed so the dough expands beautifully
    http://videos.sorensonmedia.com/San+Francisco+Baking+Institute/14.7+Various+Scoring+of+Boule/1d28a69958290X4225laa19G26aa43025a01

    Good luck!

    Reply
  5. Seems likely that the cat’s out of the bag….. I will have a read and see whats coming up….

    Reply

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