100% Multigrain Bread Loaf
I’m back after a short and exciting break.
With something that is gonna make you happy too. Yes you read it right!!
A 100 % Multigrain bread with 0% Maida/APF
The ‘in thing’ is multigrain I guess. That name is kinda like a magnet now. Attracting all the health freaks with its storehouse of nutrients.
Baking with no APF is no joke. Outright flop shows but I was not going to give up so easily. The crumb is much denser compared but nevertheless a very tasty and nutty loaf.
My friend Bincy had sent me few recipes to try with multigrain flour after I goofed up big time at my several attempts. I had to pull myself back up n give it a few goes to get this perfect recipe. As I said, do not expect this to be light, fluffy and airy as your usual loaf.
Thanks to TBC Bangalore-Pooja Dhingra and Deeba Rajpal for inspiring us to bake with whole grain flours. Ashwini Pai the stone ground organic Multi grain flour (Navadarshanam) is awesome.
Be strong willed and let’s see those loaves getting baked!!
- Multigrain Four - 240 grams or 2 cups
- Wheat Flour -180 grams or 1 1/2 cups plus few tablespoon while kneading
- Semolina Flour - 85 grams or ½ cup
- Oats - 20 grams or few teaspoons
- Lukewarm water - 354 grams or 1.5 cups
- Fresh Cream - 2 tablespoons
- Honey -2 tablespoons
- Vinegar - 1 teaspoon
- Instant yeast - 2 1/2 teaspoons
- Coarsely ground flax seeds - 2 tablespoons
- Salt - 1 1/2 teaspoons
Take ½ cup of water from the recipe and add Oats, and cook the oats. Set aside to cool. To this Oats mix, add remaining water, ground flax seeds, Cream and honey.
Mix all the flours in a large mixing bowl. Add the above oats and water mix. Mix well till you get very loose dough.
Set aside (Autolyze) covered with a wet cloth for 40 to 60 minutes. 15 minutes , before the aytolyse time finish; take ¼ cup lukewarm water (from the water in the recipe), add 1 tsp sugar and the yeast, mix well and set aside to rise.Now add yeast mix, mix well, followed by salt. Transfer this to a lightly floured work table, knead gently for 10 minutes (stretch and pull), adding little flour at a time (if required only), till you get a very loose, but not sticky dough. The dough may seem very sticky, but after the above kneading, it will automatically form smooth dough, do not add excess flour, and do not knead hard
Place the dough in a lightly greased bowl. Grease the dough also.
Cover it, with a wet cloth and let it rise at room temperature (preferably warm place) until it’s doubled in size, 45 minutes to 1 hour.
Gently deflate the dough, to shape the bread loaf, take the dough and just spread into a rectangular shape with a rolling pin. Roll up tightly into a log. Place the bread dough in lightly greased 9 or 10 X 5 Inches loaf pan with the seam area at the bottom.
Cover with a greased cling film, and let the dough rise for 30min to 1hr (preferably warm place), till it has doubled.
15 Minutes before the bake, pre heat the oven at 200 C.
Just before baking, brush the loaf with little milk or melted butter or egg wash.
Bake in a preheated oven at 200 C for 10 minutes and reduce to 180 C and continue baking for another 35 to 40 minutes. Remove the bread from the oven, and turn it out onto a wire rack to cool.
When completely cooled, wrap in plastic, and store at room temperature. Slice the loaf only after complete cooling.
Happy bread making…..
Tips to remember…
1: Water required may vary, Use the lesser amount in summer or humid climates; the greater amount in winter or drier climates.
2: Baking time could vary from different ovens.
3: The dough may seem very sticky, but after kneading, it will automatically form a smooth dough so do not add excess flour and do not knead hard.
4: The proofing time will vary with the room temperature, so check accordingly.
5: If the crown of the loaf is getting too much browned, cover with a baking sheet after 25 to 30 minutes.
6. You can add 1 egg to this dough recipe, but reduce the water quantity according to the weight of the egg.