Sunday, July 15, 2007

Multigrain Harvest Loaf

adapted from "The BIG Book of Bread"

White bread flour - 1 cup
Multi-grain flour - 1+1/3 (+1/3 maybe) cups
Rye flour - 1/3 cup
Salt - 1 teaspoon
Butter, diced - 1 tablespoon (14 g)
Dried yeast - 3.5 g
Rolled oats - 1/4 cup
Poppy seeds and sesame seeds - 1/6 cup
Malt - 1 tablespoon
Brown sugar - 1/2 teaspoon
Molasses - 1/2 teaspoon
Half and Half (10%) cream, warm - 1/3 cup
Water, warm - 3/4 cup

- Combine water, cream, sugar, malt and molasses in a bowl. Let stand for 5 minutes.
- Slowly add flours, seeds, oats and mix a soft dough.
- Add the salt and butter, mix. If the dough is too sticky, add extra 1/3 cup of multigrain flour.
- Kneed the dough for 15 minutes, put it into an oiled bowl, cover and let rise for about 1.5 hours until doubled in size.
- Shape the dough into a loaf, cover and let stand for another 30-40 minutes until doubled in size.
- Bake the loaf for 15 minutes at 220C/425F, then reduce the oven temperature to 190C/375F and bake for another 15-20 minutes.

- It turned really nice. I wish I added some more poppy seeds and I forgot to sprinkle them on top for decoration.
- In my opinion it needs a little more sweetness. I would add maybe 2 teaspoons of brown sugar instead of just 1/2.
- It tastes very good with orange marmalade and in My Gazpacho.

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