Saturday, May 11, 2013
Mulitgrain Sandwich Bread
As with my other bread recipes, I only give you measurements in weight. Making bread with volume measurements (cups) will give you inconsistent results. You can find cheap scales almost anywhere from $20-30. Buy a scale,and make your own bread, trust me!
Multigrain Sandwich Bread
makes about 2.5 pounds of dough
Baking Perfection Original
What you'll need:
1.4 ounces (40 grams) - canola oil
13.4 ounces (380 grams) - water, 80 degrees
6.1 ounces (173 grams) - white bread flour
15.4 ounces (436 grams) - wheat flour
0.15 ounce (4 grams) - instant yeast
0.3 ounce (8.5 grams) - salt
1.6 ounces (45grams) - sugar
1.3 ounces (37 grams) - millet
1 ounce (28 grams) - rolled oats
1 ounce (28 grams) - cooked quinoa
1 ounce (28 grams) - sunflower seeds
The night before or at least 1 hour before you plan to make the bread, put the sunflower seeds and millet in a small bowl and fill with water.
In the bowl of a stand mixer with the dough hook attachment, combine the oil, water, and both flours. Mix on low for 4 mintues. Turn the mixer off and let the dough rest for 20 minutes. This is called autolyse. Scroll to the end of this post to see what autolyse does.
After the resting period, add the yeast, salt and sugar. Mix on low speed for 4 minutes. Turn the mixer up to the second speed and mix for 3 minutes.
Drain the water off of the sunflower seeds and millet. Add the millet, rolled oats, cooked quinoa and sunflower to the dough. Continue to mix on second speed for 2 minutes.
To check if the dough is ready, you need to do the window pane test. Rip off a small piece of dough and gently stretch it between your fingers. You should be able to stretch the dough thin enough to see light through it without ripping. If it rips, mix on second speed for another minute and test again. Repeat until dough is ready.
Cover the bowl with plastic wrap and let ferment for 1.5 hours. It will at least double in size.
After the fermentation, it's time to shape the dough. Turn the dough out onto a clean surface. Push the dough into a rectangle that is about an inch or so thick. Starting with the short end of the dough, you need to tightly roll it up into a log shape. Sprinkle the counter with some rolled oats and sunflower seeds and roll the top of the loaf through them. Place the shaped loaf, seem side down into a 9x5 inch bread pan that has been sprayed with pan release.
Cool the bread for 20 minutes in the pan. Remove from pan and cool completely before slicing.
Having trouble with your bread? Contact me at firstname.lastname@example.org, I'd love to help!
The goal of autolyse is to make the dough stronger and more extensible. During the resting time, the flour becomes completely hydrated and starts to form gluten. You can mix for a shorter time without worrying about oxidizing your dough or over-mixing.
You can use any nut and grains you have on hand, just use the same amounts.