Yesterday I decided to make a multi-grain bread. I looked at the recipes from Beard On Bread and The Bread Baker's Apprentice and they seemed overly complex for the amount of time I had. So I just made some shit up, threw it at the wall, and saw what stuck... or something like that. Actually, it took 6 distinct phases, but the results were pretty fabulous, and not that intensive time or labor wise.
1 C. + 1 Tbsp oatmeal (plain old rolled oats)
1/2 C. Pumpernickel flour
1/2 C. Dark Rye Flour
1/2 C Whole wheat flour
1/2 C Spelt flour
1/2 C bread flour
1/2 C cornmeal + more for dusting
3 t. active yeast
1 tbsp honey (I used chestnut honey that someone had given us, but I think any dark honey would be fine)
1 tbsp molasass
1 tbsp organic sugar
1 tbsp caraway seeds
1 t salt
1/4 C powdered milk
4 tbsp butter
3/4 C cold water
3/4 C boiling water
1/2 C warm water
Phase 1) Oatmeal
take the cup of oatmeal and grind it into a semi-coarse flour. I did this in my food processor, but you could probably use a blender or similar device. Transfer to temporary bowl. Wash and dry food processor work bowl and get ready to use again.
Phase 2) Corn Meal
in a separate bowl, mix the cornmeal with cold water. to this add the boiling water, and stir until the lumps are gone. To this hot mix add the honey, molasses, and caraway seeds. allow to rest.
Phase 3) Yeasty Mix
In separate (small)bowl place warm water (~100° F/38° C). Stir in sugar until it dissolves. Sprinkle yeast on top and allow to get foamy... about 10 minutes. In the mean time, melt 3 tbsp butter in microwave, and use 1 tbsp butter to grease a large mixing bowl.
Phase 4) Dough
Add all flours (including your oatmeal flour) and powdered milk to work bowl of food processor/mixer. To that add cornmeal water, yeast water, melted butter, and salt. Mix until dough comes together. Add a little more flour if it's too sticky/wet, but only small amounts at a time.
Phase 5) Knead and Rise
Turn the dough out onto a floured work surface and knead for about 10 minutes. Place in greased bowl and cover with cling film and a clean towel. put it someplace warmish. Allow it to rise for 1 hour or doubled in bulk. After 1 rise, punch the dough down and knead again for a few minutes. place back in bowl and allow to rise again until doubled.
After the dough has risen the 2nd time, punch down and shape into 1 large loaf (or 2 medium ones). Allow to rest while you travel back in time to preheat the oven.
Phase 6) Getting Baked
Preheat oven to 425° F/ 218° C. At the floor of the oven place a cake pan with water. After the loaves have rested for 15-20 minutes slash the tops with a razor and transfer to a baking stone in the oven. spray/brush the tops of loaves with water and sprinkle remaining 1 tbsp oatmeal on top. Set the timer for 10 minutes.
When the timer bings reduce heat to 350° F/176° C, spritz loaves with water again, and set for 20 minutes. Lather, rinse, and repeat one last time (your total at 350° should be 40-50 minutes) When the bottoms sound hollow pull the loaves and set on a rack to cool.
Next time I might try with millet, quinoa, bulgar, or buckwheat just to see how it turns out.
Enjoy!
xoM
1 C. + 1 Tbsp oatmeal (plain old rolled oats)
1/2 C. Pumpernickel flour
1/2 C. Dark Rye Flour
1/2 C Whole wheat flour
1/2 C Spelt flour
1/2 C bread flour
1/2 C cornmeal + more for dusting
3 t. active yeast
1 tbsp honey (I used chestnut honey that someone had given us, but I think any dark honey would be fine)
1 tbsp molasass
1 tbsp organic sugar
1 tbsp caraway seeds
1 t salt
1/4 C powdered milk
4 tbsp butter
3/4 C cold water
3/4 C boiling water
1/2 C warm water
Phase 1) Oatmeal
take the cup of oatmeal and grind it into a semi-coarse flour. I did this in my food processor, but you could probably use a blender or similar device. Transfer to temporary bowl. Wash and dry food processor work bowl and get ready to use again.
Phase 2) Corn Meal
in a separate bowl, mix the cornmeal with cold water. to this add the boiling water, and stir until the lumps are gone. To this hot mix add the honey, molasses, and caraway seeds. allow to rest.
Phase 3) Yeasty Mix
In separate (small)bowl place warm water (~100° F/38° C). Stir in sugar until it dissolves. Sprinkle yeast on top and allow to get foamy... about 10 minutes. In the mean time, melt 3 tbsp butter in microwave, and use 1 tbsp butter to grease a large mixing bowl.
Phase 4) Dough
Add all flours (including your oatmeal flour) and powdered milk to work bowl of food processor/mixer. To that add cornmeal water, yeast water, melted butter, and salt. Mix until dough comes together. Add a little more flour if it's too sticky/wet, but only small amounts at a time.
Phase 5) Knead and Rise
Turn the dough out onto a floured work surface and knead for about 10 minutes. Place in greased bowl and cover with cling film and a clean towel. put it someplace warmish. Allow it to rise for 1 hour or doubled in bulk. After 1 rise, punch the dough down and knead again for a few minutes. place back in bowl and allow to rise again until doubled.
After the dough has risen the 2nd time, punch down and shape into 1 large loaf (or 2 medium ones). Allow to rest while you travel back in time to preheat the oven.
Phase 6) Getting Baked
Preheat oven to 425° F/ 218° C. At the floor of the oven place a cake pan with water. After the loaves have rested for 15-20 minutes slash the tops with a razor and transfer to a baking stone in the oven. spray/brush the tops of loaves with water and sprinkle remaining 1 tbsp oatmeal on top. Set the timer for 10 minutes.
When the timer bings reduce heat to 350° F/176° C, spritz loaves with water again, and set for 20 minutes. Lather, rinse, and repeat one last time (your total at 350° should be 40-50 minutes) When the bottoms sound hollow pull the loaves and set on a rack to cool.
Next time I might try with millet, quinoa, bulgar, or buckwheat just to see how it turns out.
Enjoy!
xoM
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Milwaukee
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