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04
Apr

Cleaning-The-Cupboard Multigrain Bread

Multigrain Bread

 

After two weeks of sunshine my little garden explodes with green and shoots of all sorts. Unfortunately not only the welcome ones. I´ve been living in my house for about ten years but I did not bother a lot with garden maintenance. One of the kids in the neighbourhood mowed the lan every two weeks or so, every spring I unweeded a bit, and that was it.

This year I had to cut the bay tree in my front garden since it grew exuberantly and everybody had to bend down to come to my front door. Once started with trimming, I couldn´t stop. I did not notice before how feral my garden had become over the last few years. Weeds everywhere, bushes interleaving, and a lot of plants suffocating each other. After three days of hard work I ended up with lots and lots of big garbage bags full of twigs, leaves and weeds – and only my small Mini to dispose them all.

It was getting dark when I was finally finished, the shops were closed and the easter weekend lay ahead. My fridge contained some cheese, salami, eggs, and a lot of vegetables but no bread at all, so I decided to try once more one of Peter Reinhart´s brilliant recipes: The Multigrain Bread Extraordinaire.

I was out of  brown rice, polenta, wheat bran, buttermilk and nearly all of the bread flour. Instead of the requested ingredients I used whatever I had left in my cupboard, but I didn´t change the measurements. It worked very well, and the bread turned out to be delicious, crispy on the ourside, fluffy and chewy on the inside with a delicate flavour from the different grains and the overnight soaker.

Multigrain Bread Extraordinaire

Adapted from Peter Reinhart

Ingredients:

SOAKER:

3 tbsp whole wheat semolina

3 tbsp rolled oats

2 tbsp cracked oats (I pounded whole oats roughly with a pestle and mortar)

1/4 cup water, at room temperature

DOUGH

1 cup wholewheat flour

1 cup oat flower

1 cup bread flour

1 tbsp instant yeast

1 tsp salt

2 tbsp honey or sugar

3 tbsp rolled oats

3 tbsp semolina

3/4 cup raisins

1/4 cup yoghurt

1 cup water, at room temperature

1/4 cup poppy seeds

Method:

1. On the evening before making the bread, mix the soaker. Cover and leave overnight at room temperature.

2. The next day stir together the flour, honey,, salt, yeast in the mixing bowl. Add the soaker, semolina, oats, yoghurt, and water. Stir a bit then knead with dough hook of the kitchen machine (or by hand) for about 10 – 12 minutes. The dough should be soft and pliable but not sticky and pass the window pane test.

3. Form a ball, put it in a lightly oiled bowl, rolling it around to coat with the oil. Cover with cling foil and let ferment at room temperature for about 90 minutes or until doubled in size.

4. Remove the dough from the bowl, transfer it to a lightly floured board and form a rectangle about 6 inches (15 cm) wide and and 8 to 10inches (20 to 25 cm)  long. Sprinkle with the raisins and form it to a loaf. I folded it like an envelope but you can do any shape you like.

4. Place the loaf in a loaf pan – or diretly to the baking sheet if you like a freestanding loaf.

5. Mist the surface of the loaf with water and sprinkle on the poppy seeds.

6. Proof the loaf for 90 minutes or until nearly doubled.

7. Preheat the oven to 175°C (350°F).

8. Place the loaf on the middle shelf and bake for 40 to 60 minutes. The bread should register at least 85°C (185°F) in the center and have a golden brown crust.

9. Let cool at least for 1 hour. Enjoy!



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