As promised, here is my multi grain bread recipe. The bread looks pretty much the same as when I posted before, so I am reusing the picture. My kids love this toasted in the morning and have given up their regular diet of cereal.INGREDIENTS
Starter
- 1 tbsp active dry yeast
- 1 1/2 cups warm water
- 2 cups whole wheat bread flour
- 1 1/2 cups 7 (or 12) grain cereal
- water
Dough
- 1 tbsp yeast
- 1/2 cup water
- 1/2 cup rye flour
- 1/2 cup kamut flour
- cereal from above, drained
- 3-4 cups white bread flour
- 1 tbsp salt
METHOD
1. The night before you want to make the bread, whisk yeast into warm water, then whisk in flour until smooth in a large bowl. Cover and set aside over night. Also, place cereal in a bowl and cover with water. Cover and let sit over night.
2. To make the dough, whisk yeast into the water, add starter, rye and kamut flours, and cereal (after being well-drained in a fine mesh sieve). Add 3 cups of the bread flour and the salt, then bring together into a rough dough. Turn out onto the counter top and add enough of the final cup of flour (I never use much) to make a slightly tacky dough. Knead for 10 mins, until smooth.
3. Place in a large bowl, cover, and let rise for 1 hour in a warm place. Punch down, and press down/stretch on the counter top into a rectangle. Fold like an envelope, rotate 90 degrees, and repeat. Shape into a ball and return to the bowl. Let rise until doubled.
4. Cut dough into 2 pieces and shape into two loaves. Cover and let rise until almost doubled.
5. Heat oven to 450 degrees with a pizza stone on the middle rack. Place a cast iron pan on the bottom rack,and get some water boiling in a kettle. Transfer loaves to a peel dusted with cornmeal and slash tops with a razor. Slide loaves onto the stone, and pour 1 cup of water into the pan. Bake for 10 mins.
6. Reduce heat to 375 degrees and remove cast iron pan. Bake for 25-30 mins more, until crust is a deep golden brown and loaves sound hollow when thumped on the bottom. Remove from oven and cool on wire racks.
