Multigrain Bread

This recipe has been tested and tweaked over time. Most of the modifications (so far) are to simplify the process.

For each rise, the dough should be kept in a warm area, covered with plastic wrap or a damp kitchen towel. If a suitably warm place is not available (cold season, air conditioned house, etc), use a conventional gas oven: turn on the oven; as soon as the element fires up, turn off the oven. This will provide a suitably warm environment for the dough to properly rise.

This recipe will make either: two loaf or one boule.

Cook & Prep Time

Total prep and cooking time is estimated at about 240 minutes (4 hours). This does not include cool down time of 2 hours.

Chart

Special Equipment

• Two 9×5" loaf pans; coat with butter or olive oil – or –
• Baking stone, if making a boule.
• Stand mixer with dough hook (or clean counter top to hand kneed).
• Cooling rack.

Ingredients

Step 1

• 180g (6oz) / 300ml (1¼ cups) seven-grain hot cereal mix
• 600ml (2½ cups) boiling water

Step 2

• 425g (15oz) / 720ml (3 cups) all-purpose flour (not bread flour)
• 235g (8oz) / 360ml (1½ cups) whole wheat flour –or– substitute equal amounts of other glutenous grain (rye, spelt, barley, etc).
• 3 teaspoons instant or rapid-rise yeast

Step 3

• 80g (3oz) / 60ml (¼ cup) honey –or– molasses, depending on the desired flavor profile.
• 60g (2oz) (4 tablespoons) unsalted butter, melted and cooled

Step 4

• 17g (1oz) (1 tablespoon) salt

Preparation

Hydrate Cereal

60 minutes

1. Place cereal in bowl of stand mixer fitted with dough hook and add boiling water; stir.
2. Let stand, stirring occasionally, until mixture cools to 37°C (100°F) and resembles thick porridge, about 1 hour.

Combine

1. While cereal is cooling, whisk together flours and yeast in a separate bowl.
2. Once cereal mixture has cooled, add and mix on low speed till combined:
   • Honey
   • Butter
3. Add flour/yeast mixture, ½ cup at a time; knead until cohesive mass starts to form.

1st kneed & rest

25 minutes

1. Continue kneading for 1 to 1 ½ minutes.
2. Cover bowl tightly with plastic wrap
3. Let dough rest for 20 minutes.

2nd kneed & rest

70 minutes

1. Add salt and knead on medium-low speed until dough clears sides of bowl, 3-4 minutes
2. Transfer dough to lightly floured counter and knead by hand until seeds are dispersed evenly and dough forms smooth, round ball (about 12 minutes).
3. Place dough in large, lightly greased bowl
4. Cover tightly with plastic and let rise at room temperature until nearly doubled in size, 45-60 minutes.

3rd kneed, rest, and pans

40 minutes

Loaf Pans

If baking in loaf pans:

1. Oil two loaf pans.
2. Transfer dough to lightly floured counter and divide in half.
3. Press 1 piece of dough into 9×6 inch rectangle, with short side facing you.
4. Roll dough toward you into firm cylinder, keeping roll taut by tucking it under itself as you go.
5. Turn loaf seam side up and pinch it closed.
6. Repeat with second piece of dough.
7. Cover loaves loosely with greased plastic and let until nearly doubled in size 30-40 minutes.
8. Dough should barely spring back when poked with knuckle.

Boule

If baking the bread as a boule:

1. Simply punch down the loaf and cover
2. Let rise until nearly doubled in size 30-40 minutes.
3. Dough should barely spring back when poked with knuckle.

Bake

40 minutes

Loaf Pans

If baking in loaf pans:

1. 30 minutes before baking, adjust oven rack to middle position and heat oven to 190°C (375°F).
2. Bake until loaves register 95°C (200°F), 30-35 minutes.
3. Transfer pans to wire rack and let cool for 5 minutes.

Boule

If baking as a boule:

1. 30 minutes before baking, adjust oven rack to middle position.
2. Oil a baking stone with olive oil and place it on the middle rack.
3. Heat oven to 190°C (375°F).
4. Drop the dough onto the baking stone
5. Bake until loaves register 95°C (200°F), 35-45 minutes.

Cool

120 minutes

1. Remove loaves from pans (or remove boule from oven)
2. Return loafs to rack
3. Let cool to room temperature, about 2 hours, before slicing and serving.

Storage

Day to Day Storage

• Unsliced bread can be stored in the open for about 4 to 5 days.
• Wrap sliced bread fully in parchment paper.

Freezing

• Bread can be wrapped in freezer paper or parchment, then sealed with plastic wrap.
• To re-heat/thaw:
  • Heat an oven to 400°F.
  • Remove bread from freezer and unwrap.
  • Place bread in oven and let warm for five minutes.
  • Turn off oven, and open door slightly ajar.
  • Leave bread in oven until cool enough to handle.

Notes

• For those without a stand mixer: Stir wet and dry ingredients together with a stiff rubber spatula until the dough comes together and looks shaggy. Transfer the dough to a clean counter and knead by hand to form a smooth, rough ball, 15-25 minutes, adding additional flour, if necessary, to prevent the dough from sticking to the counter. Proceed with recipe as directed.
• So far, Saf Instant Yeast yields the best results (http://a.co/9xa0L9L)