Multigrain Bread (9 Grain Bread Recipe)

Wednesday, 19 July 2017





I decided to grind the 9 grain cereal that I had some leftover of to bake my own Multigrain Bread. I wanted to experiment and create my own recipe.  Perhaps I was lucky to get it right the first time. The bread is moist and stayed soft for a few days.


Yields: 2 small loafs

INGREDIENTS:

140g multigrain (9 grain cereal)
250 ml boiling water
280g bread flour
1 ½ tsp instant yeast
1 tbsp brown sugar
1 tsp salt
1 tbsp milk powder
125 ml fresh milk
2 tbsp flax seeds
30g butter

METHOD:

1.  Place the 9 grain cereal in a bowl and pour boiling water over it; stir mixture until well-mixer and thick like porridge. Set aside to cool about 1 hour. I rest the mixture in refrigerator to fasten the cooling process.

2.  Once grain mixture has cooled, add all ingredients in a bowl of stand mixer fitted with dough hook and knead until the dough comes together and elastic. It takes around 10 to 15 minutes. If the dough is too wet, add 1 tablespoon of flour at a time.

3.  Cover the bowl with kitchen towel or cling film. Then let the dough complete the 1st round of proofing, about 60 minutes until double in size in warm area.

4.  Grease or lined a 9×5 inch bread pans.

5.  Punch down the bread dough to release the air. Transfer dough to lightly floured counter and divide in half. Roll out each dough with a rolling pin into rectangle shape. Roll up the dough until a log is formed.

6.  Place dough in the bread pan. Let it rise for another 45-60 minutes or until dough is double in size.
15 minutes before baking, preheat oven at 200C.

7.  Bake for 35 to 40 minutes, or until the top is lightly browned.

8.  Remove loaves from pans and let on the wire rack before slicing and serving.