Multigrain Bread Extraordinaire Food

MULTI-GRAIN BREAD

Steps:

• Combine cereal and boiling water in a microwavable bowl, set aside for 10 minutes.
• Stir honey and oil into the cereal; heat until hot (about 125-130°F or 50-55°C).
• In a separate large bowl, mix 1 cup whole wheat flour with the all purpose flour, oat bran, yeast, sugar and salt.
• Beat in hot cereal mixture and egg.
• Using electric mixer beat for 2 minutes at high speed.
• Stir in enough remaining whole wheat flour to make a stiff batter.
• With floured hands, pat dough in a 9x5 sprayed or lightly greased loaf pan.
• Cover lightly with plastic wrap or a clean kitchen towel; let rise until doubled, 40-60 minutes.
• Remove wrap, bake at 375°F 35-40 minutes or until bottom sounds hollow when tapped.
• Remove from pan, cool on a rack.

MULTIGRAIN BREAD

Steps:

• Soak 1/3 cup bulgur in 1/2 cup warm water for 20 minutes; set aside. Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 1/2 cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth. Mix in soaked bulgur, 1/2 cup rolled oats, 1/4 cup flaxseeds, and 1/4 cup raw sunflower seeds. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
• Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
• Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.
• Shape 1 dough half into an 8 1/2-inch-long rectangle (about 1/2 inch thick). Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush tops of loaves with egg wash (beaten egg white mixed with water), not butter, and sprinkle with oats and sunflower seeds. Dab tops with egg wash to help adhere. Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.

MULTIGRAIN BREAD EXTRAORDINAIRE

Steps:

• On the day before making the bread, make the soaker. Combine the cornmeal, oats, and bran with the water in a small bowl. The water will just cover the grain, hydrating it slightly. Cover the bowl with plastic wrap and leave it at room temperature overnight to initiate enzyme action.
• The next day, to make the dough, stir together the flour, brown sugar, salt, and yeast in a 4-quart bowl (or in the bowl of an electric mixer). Add the soaker, rice, honey, buttermilk, and water. Stir (or mix on low speed with the paddle attachment) until the ingredients form a ball. Add a few drops of water if any of the flour remains separate.
• Sprinkle flour on the counter, transfer the dough to the counter, and begin to knead (or mix on medium speed with the dough hook). Knead for about 12 minutes (or mix for 8 to 10 minutes on medium-low speed), sprinkling in flour if needed to make a dough that is soft and pliable, tacky but not sticky. The individual ingredients will homogenize into the greater dough, disappearing to an extent, and the dough will smooth out and become slightly shiny. (If you are using an electric mixer, hand knead the dough for a minute or two at the end.) The dough should pass the windowpane test (page 58) and register 77° to 81°F. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
• Ferment at room temperature for 90 minutes, or until the dough doubles in size.
• Remove the dough from the bowl and press it by hand into a rectangle about 3/4 inch thick, 6 inches wide, and 8 to 10 inches long. Form it into a loaf, as shown on page 81, or into another desired shape. Place the loaf into a lightly oiled 9 by 5-inch loaf pan, or onto a sheet pan lined with baking parchment if you are making rolls or freestanding loaves. Mist the top of the dough with water and sprinkle on the poppy seeds. Mist again, this time with spray oil, and loosely cover the dough with plastic wrap or a towel.
• Proof for approximately 90 minutes, or until the dough nearly doubles in size. If you are using a loaf pan, the dough should crest fully above the lip of the pan, doming about 1 inch above the pan at the center.
• Preheat the oven to 350°F with the oven rack on the middle shelf.
• Bake for about 20 minutes. Small rolls probably will be finished at this point. For everything else, rotate the pan 180 degrees and continue baking for another 15 minutes for freestanding loaves and 20 to 40 minutes for loaf-pan bread. The bread should register at least 185° to 190°F in the center, be golden brown, and make a hollow sound when thumped on the bottom.
• When the loaves are finished baking, remove them immediately from the pans and cool on a rack for at least 1 hour, preferably 2 hours, before slicing or serving.
• Enriched, standard dough; indirect method; commercial yeast
• Day 1: 5 minutes soaker
• Day 2: 10 to 15 minutes mixing; 3 hours fermentation, shaping, and proofing; 20 to 60 minutes baking
• If you do not have wheat bran on hand, you can sift whole-wheat flour through a fine sieve and extract the bran. The flour that sifts through can be used in rye breads or in pain de campagne (or it can be stirred back into the whole-wheat flour).
• This formula uses such a small amount of cooked rice that it's hardly worth cooking it just for the bread (unless you are making a larger batch of bread than this version). I suggest making brown rice for a meal and holding some back for special uses like this bread. You can keep it refrigerated for up to 4 days (any longer and it develops enzyme characteristics detrimental to the dough development), or freeze it in small packets for use over the next 6 months. You can also substitute cooked white or wild rice, but brown rice blends in the best.
• You can leave out the milk altogether and replace it with an equal amount of water. The bread will be slightly chewier and lighter in appearance without milk, as the milk not only tenderizes and enriches the dough, but also adds a small amount of lactose sugar that helps caramelize the crust.
• Multigrain Bread Extraordinaire %
• (SOAKER)
• Cornmeal: 50%
• Rolled oats: 37.5%
• Wheat bran: 12.5%
• Water: 100%
• Total: 200%
• (DOUGH)
• Soaker: 29.6%
• High-gluten flour: 100%
• Brown sugar: 11.1%
• Salt: 2.8%
• Instant yeast: 2.4%
• Brown rice: 7.4%
• Honey: 7.4%
• Buttermilk: 29.6%
• Water: 44.4%
• Total: 234.7%