Update: the roundup has been posted!
My new favourite multigrain!
I’m not kidding – this is really good bread. The recipe may look complicated but each component can be assembled on a relatively flexible schedule, and you can play around with different combinations of grains in the soaker. I was impressed by how well the loaves kept and tasted – the hearty slices are especially good toasted. The nutty flavour of the whole wheat blends nicely with the other grains, making this recipe a definite keeper.
Whole-Wheat Bread with a Multigrain Soaker
Makes three medium loaves [I chose to shape the dough as two large loaves in 9″ x 5″ pans]
*Note: I’ve converted the weight measurements, scaled for the home baker, below to metric (g) instead of the avoirdupois system (lb/oz), which just confuses me. :P Also note that the volume measurements as given by the book are approximate and adjustments may be necessary.
- bread flour 317.8 g — 2 1/2 cups
– water 207.1 g — 7/8 cup
– salt 5.7 g — 1 tsp
– instant dry yeast 1/8 tsp
Mix the ingredients together in a bowl, just until smooth. Cover the bowl and let it sit for 12 to 16 hours at ~70F.
- cracked wheat 45.4 g — 3/8 cup
– coarse cornmeal 45.4 g — 3/8 cup
– millet 45.4 g — 1/4 cup
– oats (I used old-fashioned, not the quick oats) 45.4 g — 1/2 cup
– water, boiling 227 g — 1 cup
Put all of the grains into a bowl and the pour the boiling water over them. Stir just enough to make sure the grains are incorporated and then cover the bowl. Let this sit for at least 4 hours before making the final dough to ensure the grains have had sufficiently absorbed the water to soften up.
- whole-wheat flour 454 g — 3 5/8 cups
– bread flour 136.2 g — 1 cup
– water 275.2 g — 1 1/4 cups
– salt 17 g — 1 tbsp
– instant dry yeast 3.7 g — 1 1/4 tsp
– honey 45.4 g — 2 tbsp
– pâte fermentée, chopped into pieces 530.1 g (all of above)
– soaker 408.2 g (all of above)
Mix all of the ingredients, including the soaker but not the pâte fermentée in the mixing bowl until incorporated. Gradually add the pieces of pâte fermentée and adjust the hydration (how wet or stiff the dough is) by adding flour or water in small amounts at a time. The dough should come together and be slightly tacky but not sticky.
Bulk fermentation: 2 hours, with a stretch and fold after 1 hour
Dividing and shaping: 3 x ~1.5 lb freeform or pan loaves (I divided the dough into two and placed them in loaf pans)
Final fermentation: 1 – 1 1/2 hours at 75F
Baking: 450F (with steam at the beginning) for 40-45 minutes, until the crust is a golden brown and the bottom of the loaf sounds hollow when tapped.
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