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)
Whole spelt grains 36g
Wheat bran 24g
Mix all the above and leave overnight.
High gluten flour 151g
Whole-wheat flour 121g
Whole-rye flour 30g
Vegetable oil 15g
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)