Multigrain Bread
This multigrain bread is filled with steel cut oats, toasted cracked wheat and flax meal. All bound together with whole wheat flour. It tastes wonderful and is perfect for a healthy lifestyle.
Ingredients
Night Before Starter:
- 1 1/2 cups whole wheat flour
- 1/4 teaspoon instant yeast
- 3/4 cup warm water
Soaker:
- 1/2 cup steel cut oats
- 1/2 cup toasted cracked wheat
- 1/2 cup whole wheat flour
- 1/2 teaspoon salt
- 3/4 cup buttermilk
Day of:
- 1/2 cup whole wheat flour
- 1/4 cup flax meal
- 1/2 teaspoon salt
- 2 teaspoon instant yeast
- 3 tablespoon maple syrup
- 1 tablespoon olive oil
Method
The night before you make the bread you will need to make the starter and the soaker. In a med. bowl combine all the starter ingredients and mix them. Cover with plastic wrap and leave on the counter for 12 to 16 hours. Now, in a separate bowl combine all the soaker ingredients, stir and cover with plastic wrap and leave on the counter for 12 to 16 hours also.
The next morning in a large bowl add the starter, soaker, oil and maple syrup to the bowl.
Using your hand mix all the ingredient in the bowl together till well mixed. Add in the flax meal, salt and instant yeast. Continue to mix till well blended. Allow the mixture to sit uncovered for 15 minutes.
Place about a 1/4 cup of whole wheat flour from the 1/2 cup of whole wheat flour on a flat surface. Pour out the dough onto the flour and sprinkle a little more whole wheat flour on top.
Start to knead in the whole wheat flour and continue to add the rest of the whole wheat flour till you get a smooth and elastic dough about 10 minutes. You may need to add a little more flour if the dough is very sticky. But, remember you want the dough to be a little on the sticky side. You just don't want it to stick to your hands. Pour a little olive oil to a bowl and place the kneaded dough into the bowl and turn.
Cover with plastic wrap; allow to rest till double in bulk, about 1 hour.
After the dough has risen, pour out onto a flat surface. Cut the dough in half. Using your fingers flatten the dough out without completely removing all the air.
Slowly start to roll the dough like a jelly roll. With each turn press down with your thumb and seal. Continue to roll the dough till all rolled. Pinch the seam closed with your fingers.
Using your hands try to roll the dough into a torpedo shape. Do the same with the other piece of dough. Sprinkle a little cornmeal onto a parchment paper and place the loaves on top. Cover with plastic wrap and allow to rest for about 3/4 of an hour. Be sure to place your baking stone into the oven and preheat the oven to 425 degrees. Also place a cast iron skillet on the bottom of the oven, to create steam. If you are using a cookie sheet do not place the cookie sheet into the oven before hand.
JAfter the dough has risen, take the egg white from one egg and beat it with a whisk till foamy. Brush the foam on top of the loaves. Sprinkle a little poppy seeds on top. Score the tops of the loaves. Place the loaves into the oven. Once you place the breads into the oven pour about a cup of boiling water into the hot cast iron skillet and close the door. Bake for 30 -35 minutes or till when tapped on the bottom of the loaf it sounds hollow.
