MULTIGRAIN BREAD

Tuesday, 18 July 2017





Bread again! My family eats bread daily and I bake bread 2 times a week on average. I got this organic multigrain flour from a local supermarket. This recipe that I tried is for one big loaf. However, my bread pan is too small for this recipe and ended up with two small loaves.

Yields : 1 big loaf or 2 small loaves

INGREDIENTS:

2 cups bread flour
1 ½ cups multigrain
1 cup old fashioned oats
1 ½ tsp instant dry yeast
1 tbsp brown sugar or honey
1 tsp salt
400 ml warm water
60g pumpkin seeds (toasted)
Old fashioned oats for garnishing
2 tbsp olive oil

METHOD:

1.  Place all ingredients except pumpkin seeds in the bowl of your stand mixer and knead until it had come together and beginning become elastic or let the machine knead for 10 to 15 minutes. Add pumpkin seeds after 5 minutes of kneading. This is to prevent the pumkin seeds from breaking.

2.  Cover with plastic wrap or clean kitchen towel and allow to rise in a warm place until it doubles in volume. It will take about 45 to 60 minutes.
Punch down the bread dough to release the air. Turn out the dough onto a clean surface.

3.  Divide dough into 2 equal portions. Roll out each dough with a rolling pin into rectangle shape. Roll up the dough until a log is formed.

4.  Place dough in 2 pans lining with non-stick baking sheet. Let it rise for another 45-60 minutes or until dough is double in size.

5.  Brush the dough with egg wash (mixture of 1 tbsp egg white with 2 tsp water) and sprinkle with old fashion oats.

6.  Bake at pre-heated oven at 190C (with fan setting) for 35 to 40 minutes or until the top is lightly browned.

7.  Remove from oven and allow to cool completely before slicing.