Very tasty bread for the cheese board or lunchbox
Recipe for multi-grain bread
Long-fermented bread with a good moist crumb and a crispy, flavorful crust.
I was inspired by Anette’s beautiful French bread, but I wanted to use long fermentation and add more whole grains and seeds to the bread, so I had to try to recalibrate things.
The result was actually perfect in terms of flavor and baking without being dry. It still hasn’t dried out after four days.
Servings: Bread
Multi-grain bread
Very tasty bread for the cheese board or lunchbox
Ingredients
- 8 gram Yeast
- 14 gram Sugar
- 14 gram Coarse salt
- 27 gram Oil Neutral in flavor e.g. rapeseed oil
- 450 gram Manitoba Flour
- 250 gram Øland Wheat Flour Whole grain
- 500 gram Water
- 50 gram Sunflower Seeds
- 35 gram Linseed
- 30 gram Sesame Seeds
- 100 gram Cracked wheat kernels Boiled with 233 g water 6-10 hours before the dough is mixed
Instructions
Day 1:
- Add yeast, sugar, salt, oil, and water to a mixing bowl
- Mix it on a mixer or by hand
- Add the flour gradually while mixing, and knead until the dough becomes smooth, elastic, and no longer sticks to the bowl
- Cover the bowl with a damp cloth and let the dough rise overnight at 13-15 degrees Celsius (55-59 degrees Fahrenheit) C (the conservatory is perfect)
- Place your baking steel in the oven and a baking tray on the bottom rack
- Preheat the oven to 275 degrees Celsius (527 degrees Fahrenheit) C or 250 degrees Celsius (482 degrees Fahrenheit) C fan, and let the baking steel heat up with the oven
- Turn the dough out onto a floured surface
- Fold the dough over itself. Do this five times in total until the bread is tight
- Pinch the dough together at the seam
- Place the bread with the seam facing up
- Let the bread rise for 90 minutes
- Using a sharp knife, make a 2 - 3 centimeter deep cut lengthwise on the bread. This helps the bread expand "outward" during baking, giving it its beautiful shape. Optionally, add some smaller, diagonal decorative cuts. These smaller cuts should not be very deep
- Generously dust the bread with flour so the crust becomes nicely crispy without burning
- Carefully place the bread in the now heated oven
- Throw ½ dl of hot water into the baking tray on the bottom rack
- Bake the bread for 5-10 minutes on high heat
- Then reduce the temperature to 225 degrees Celsius (437 degrees Fahrenheit) C or 200 degrees Celsius (392 degrees Fahrenheit) C fan and bake the bread for an additional 25-30 minutes
- After that, take the fully baked bread (>95 degrees Celsius (203 degrees Fahrenheit) C internal temperature) out of the oven and let it cool on a wire rack before slicing