WHOLE GRAIN BREAD

Tuesday, 18 July 2017






Yields: 2 Loaves (9×5 inch bread pans)


INGREDIENTS:

1 1/4 cups whole grain – 9 grain cereal mix


2 1/2 cups boiling water
4 cups (15 oz) bread flour
60 g salted butter
2 ½ teaspoons instant yeast
1 teaspoons salt
½ cups of raisin (optional)
METHOD:

1. Place whole grain cereal mix in bowl and pour boiling water over it; let stand, stirring occasionally, until mixture cools and thick like porridge, about 1 hour.

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 two 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 pans. Let it rise for another 45-60 minutes or until dough is double in size.

7.  15 minutes before baking, preheat oven at 200C.

8.  Spray the top with water and sprinkle some whole grain mix. Bake at pre-heated oven for 35 to 40 minutes or until the top is lightly browned.

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


Notes:

I only added the raisins into one of the portions of dough after the first proofing. You may omit this if you do not like raisins.