Whole-wheat multigrain

This is a bread with seeds you can choose. I selected 4: sun flower seeds, flaxseeds,sesame seeds and millet. The result was fantastic as taste and the breads raised so nicely.


Preferment (total 294g):

    Soaker (total 396g):
    • 40g flaxseeds
    • 40g sun flower seeds
    • 40g sesame seeds
    • 60g millet
    • 216g boiling water

    Final dough (total 2056g for 2 breads):

      • 420g bread flour
      • 500g whole-wheat flour
      • 384g water
      • 22g salt
      • 10g fresh yeast
      • 30g honey
      • the above soaker (396g)
      • the above preferment (294g)

      1. Make the preferment 12 hours before. Let it sit covered at 21ºC.
      2. To make the soaker, pour the boiling water over the seeds right after making the preferment and let it sit as well for 12 hours.
      3. Mix all ingredients with a standing mixer first slower for 3 minutes and then on the second speed for another 10 minutes.
      4. Bulk fermentation 2h with a stretch and fold after 1h.
      5. Preshape and let the dough relax for 15 minutes.
      6. Shape as oblong.
      7. Final fermentation in lightly floured bannetons 1h at 24ºC.
      8. Bake for 15" at 250ºC with steam and then reduce the temperature at 230ºC for another 35 minutes.

      This recipe was adapted from Bread: A Baker's Book of Techniques and Recipes - Jeffrey Hamelman, page 170-171.


      Gabi said...

      Hello Dede, I just put this exact bread in the oven :) Waiting to see and taste the result. Kisses from Romania!

      HungryShots said...

      Hey! Looking forward to see/hear your opinion ;) Many kisses back !

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