I hadn't made a multi grain bread in a while and I thought it was high time to whip up a few loaves, one for now and a couple for the freezer for a later date or to give away. I turned to a favourite recipe that I found on Rose Levy Beranbaum's site a while ago and that I have made several times. This recipe appears on Harvest King Flour bags but the recipe on her site has extra tips and variations which you can find here http://www.realbakingwithrose.com/2006/11/harvest_king_flour_tips_and_re.html.
I increased the recipe by 50% so that I could have the extra loaves. For the grains I added 10-grain cereal mix, sunflower and pumpkin seeds, sesame seeds and flax seeds that I purchased at the bulk food store. Although the recipe did not specify to soak the grains, I did by mixing a half cup of warm water and the grains (not the seeds) in a bowl and let them sit for about half an hour. I just had to decrease the water in the recipe by half a cup and proceed with the recipe. The dough mixes up beautifully and looks lovely speckled with all the healthy grains and seeds. My machine struggled a bit because of the extra dough but it managed to mix for the specified time of seven minutes.
After two risings I divided the dough and decided to shape them in long free form loaves each weighing about 440 grams.
The kitchen was cool so they doubled in about an hour and a half and then they were ready for the hot 450 F. oven. I sprayed them with water and threw in some ice cubes on the cast iron tray on the floor of my oven for steam. After ten minutes I lowered the oven to 425 F. and continued baking for another 25 minutes.
They baked up beautifully golden and after removing them from the oven they crackled so I knew they were done. I allowed them to cool for about an hour before having a slice with butter.
This bread is really good and I can hardly wait for breakfast to have a couple of slices with jam.
Yeastspotted.
7 comments:
Wow! Those loaves look totally professionally baked! Awesome job and I too wish I could have a slice with some jam!
Jane,
This is a great breakfast bread, I'm sure you would love it.
Beautiful, open crumb! I'm jealous.
Thank you Dave!
My dear,
I'm amazed to see your incredible creations!
I'm so sorry because between you and me there is a ocean
your cousin sonia from italy
Sonia,
Sei propio tu. Che sopressa!
Your bread looks amazing! Where did you find your recipe? My kids will only eat bread with whole grains if it's homemade. Lucky for them, I love to cook, so I will have to try this out! I love how you split it on the top, it makes the bread look so pretty.
http://www.klostermanbakery.com/about/
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