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Multigrain Bread

Multigrain Bread
FabFood
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Recipe for Multigrain Bread. This recipe came from a cooking demonstration in Chattanooga, Tennessee's Bluff View Arts District with bread and pastry Chef Rob Alexander.

Ingredients

  • 2 cups bread flour
  • 1/4 cup whole wheat flour
  • 1/4 cup rye flour
  • 2 teaspoons SAF yeast*
  • 3/4 teaspoons salt
  • 1 tablespoon honey
  • 1 1/4 cups warm water (73 - 80°F)
  • 1 teaspoon pumpkin seeds
  • 1 teaspoon quinoa
  • 1 teaspoon millet
  • 1 teaspoon wheat berries
  • 1 teaspoon flax seeds

Directions

  1. Place the pumpkin seeds, quinoa, millet, wheat berries and flax seeds in a bowl and add enough water to cover. Let soak for at least 3 hours or overnight.
  2. In the bowl of an electric mixer, place flours, yeast, honey and salt and mix on low speed with the dough hook attachment. Gradually add the water and mix on low speed for 3 minutes or until a firm dough forms. Check the consistency of the dough and add water or flour if necessary. Chef Alexander says your dough should have the consistency of bubble gum. Once you've achieved the right consistency, mix dough for about 8 minutes on medium speed until smooth. Turn the mixer speed to low and add the soaked grain mixture. Mix for an additional 2 minutes on low speed to incorporate the seeds well.
  3. Remove the dough from the mixing bowl. Lightly flour the bowl and place the dough back in the bowl. Cover and let rise for 45 minutes.
  4. Turn the dough out of the bowl and give it a fold. Place the dough back in the bowl and leave it to ferment for another 45 minutes. It should be close to twice its original size.
  5. Remove the dough and shape it into a ball. Let the ball rest, covered, for 20 minutes.
  6. In the meantime, preheat the oven to 500°F. Shape the dough into the desired form and let rise for about 1 hour. The dough should be about 1 1/2 times its original size and it should be handled delicately at this point. Using a razor blade or sharp knife, cut a cross on the top.
  7. Open the oven door and spritz the oven heavily with water (a professional baker's secret that will give your bread an incredible crust). Slide the dough in the oven and close the door. (If your oven is equipped with a baker's stone, recommended, slide dough directly onto the stone, otherwise place dough on a baking sheet).
  8. Reduce the oven temperature to 425°F and bake for 20 minutes. The bread should be light brown in color at this point. Reduce the temperature to 375° to finish -- bake for an additional 30 minutes. When finished, the loaf should sound hollow when tapped.
  9. Remove the bread and place on a wire rack to cool.
  10. * Note: SAF yeast is available through specialty shops and retailers like the King Arthur Flour Company. You can substitute 2 1/4 teaspoons active yeast instead and still get great results with this recipe. You can find the whole grains at most well stocked natural foods and health food stores.
  11. Makes 1 Large Loaf

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