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Multigrain Bread

PostPosted: Wed Oct 26, 2016 1:16 am
by Farrier
I've been working with a new bread recipe that I got the idea from a youtube historical cooking channel.

Jas. Townsend and son the use recipes from the 18 th & 19 the C.

3 Cups Stone ground whole wheat flour (12 oz)
3 Cups All Purpose flour (13 1/8oz)
1 Cup of Rye flour (3 5/8oz)
1/2 Cup of Flax Meal (1 3/4oz)
3 Cups of warm water (+ a little extra if you need it) (12 fl oz)
1/3 Cup Honey (4oz)
1/4 Cup Olive oil
2 Tbs Sea Salt
2 Tbs dried Yeast

1 Cup of water to steam the oven. (4oz)

In a bowl put the 3 cups warm water, honey and stir well, add the yeast and allow to proof.

In the mixer bowl add the flours flax meal and salt and mix well. Add the olive oil and mix well again.
When the yeast has proffed, (10 - 15 minutes), add the yeast, honey, water mix to the mixing bowl, and mix on medium speed with the hook for 4 - 5 minutes, (or until all the flour is incorporated, if it's not all incorporated, add a little more water, if it's too wet, add a little more flour).

Dust a kneading surface with a little flour, turn out the dough, and knead until the dough becomes smooth and elastic, form the dough into a boule, (basically a ball, with te sides folded into the bottom), pop the dough boule into a lightly oiled bowl, (I use EVOO for this, and a little goes a long way), turn the boule, until evenly coated with the oil, cover with a damp cloth, and allow to rise in a warm place for 40 - 45 minutes, (until doubled in size).

Prepare 2 x 1 1/2 lb bread pans with a little sprayed olive oil, cut the dough in half in the bowl, take out one half and put it back on the kneading surface, punch down the dough, roll and shape it to fit into the pan, put the seam on the bottom, and make sure there are no air gaps between the layers of the dough as you roll it, put each half into it's own pan, place in a warm spot, cover with a damp cloth, and allow to second rise for another 35 - 40 minutes, until the loaves have crested out of the pans.

After about 20 minutes of this second rise time, put your oven on to heat to 400°F (200°C ish), put an oven proof dish or cast iron pan on the bottom rack, and the second rack in the middle of the oven, you want this pan to heat as the oven does.

When the bread has risen above the edge of the pans, and the oven is hot, fill a 1 Cup measure with tap water, place close at hand to the oven. Open the oven door, add the pans to the middle rack, add the watre to the hot pan on the bottom rack, and close the oven door as quickly as you can. Turn the oven down to 350°F (176°C), and bake for 30 - 35 minutes without opening the oven door at all. Turn out one loaf ati ktock the bottom to test for doneness, sometimes they need an extra 2 - 5 minutes, but if you know the sound of baked bread, that's what I go by.

Allow to stand in the pans on a cooling rack for 10 - 15 minutes, then take them out of the pans, and allow them to cool on the rack another 10 - 15 minutes, (if you can wait that long), before slicing them.

Turn off the oven.

Enjoy!

Re: Multigrain Bread

PostPosted: Thu Apr 25, 2019 5:53 am
by jack2206
I see that you use an oven to make the bread, but can I use a programmable bread machine instead? I don't have an oven, but I do have the Hamilton Beach programmable bread machine. Will it work out, too?

Re: Multigrain Bread

PostPosted: Wed Jul 17, 2019 5:49 am
by arzoo
Amazing recipe. I love eating baked things like bread and cakes will try it soon.