MULTIGRAIN BREAD

Monday, 17 July 2017




Makes 2 Loafs

Ingredients:

1 1/4 cup multi-grain cereal mix
2 1/2 cups boiling water
3 cups bread flour
1 1/2 cups rye flour
3 tbsp brown sugar
4 tablespoons or 56 g unsalted butter, melted and cooled
2 1/2 teaspoons instant yeast
1 tsp salt
Sunflower seeds and old-fashioned rolled oats or quick oats for topping

Methods:

1.  Place cereal mix in the bowl of stand mixer and pour boiling water over it; stir until mixture resembles thick porridge. Let it cool down. Took about 30 mins.
2.  Once grain mixture has cooled, add the rest of ingredients into the bowl of stand mixer and knead until it had come together and beginning become elastic or let the machine knead for 10 mins.
3.  Cover the bowl with kitchen towel or cling foil and set it aside to rise for 45 to 60 mins or till 4. double in size.
4.  Punch down the bread dough to release the air. Turn the dough onto a lightly floured work surface. Divide the dough into two and shape them into log shaped.
5.  Place the dough into baking pan line with non-stick baking paper. Cover with plastic wrap or a kitchen towel and allow them to rise for another 45 to 60 minutes or until they double in volume.
6.  About 10 mins towards the end of proofing time, preheat oven to 375 degrees F (190 degrees C).
7.  Brush the dough with egg white/water mixture and sprinkle with roll oat and sunflower seeds.
8.  Bake for 35 to 45 minutes or until top is lightly browned.
9.  Transfer pans to wire rack and let cool for 5 minutes. Remove loaves from pans, return to rack, and let cool to room temperature, about 1 hour, before slicing and serving.
10.  Storage: Bread can be wrapped in double layer of plastic wrap and stored at room temperature for up to 3 days. Wrapped with additional layer of foil, bread can be frozen for up to a month.