Wednesday, October 10, 2012

If I only had a grain.....

I am lucky enough to share my journey of baking with one of my dearest friends. We are our own appreciation society, regularly scoring our dishes an overly generous 15 out of 10. 

I love it that after we have eaten our latest creations there will be an text the next day, "how much butter in your scones was it again?" "which recipe did you use for the bagels" "was that a stretch or a knead?" The best part to this relationship is there is no competition as to who is better.

The latest adventure was a multi grain loaf, her is amazing, so in the spirit of no competition I thought I better get my grain on.

The Internet has many multi grain loaf recipes but most call for pre-packaged grain mixes. I didn't want to use a pre-done mix so have experimented a couple of times and come up with this recipe.

You can mix up the different grains to suit your tastes, if it turns out bad, blame it on the grain!
(I'm sorry, at least I haven't subjected you to It's graining men...OK now I am truly sorry)

Grain Class of 2012
Top row L-R: black sesame seeds, chia, basil seed, sesame seeds, pepita seeds, rolled oats
Bottom row L-R:  Linseed, Sunflower seeds

Multi grain loaf
makes 2
  • 1 tbs honey
  • 1/4 cup hot water
  • 1 3/4 water
  • 14g dried yeast
  • good splash of olive oil
  • 500g flour (I use 300g strong and 200g wholemeal)
  • 15g oats
  • 20g pepita
  • 30g sunflower seeds
  • 50g linseed
  • 30g chia
  • 5g basil seeds
  • 25g sesame
  • 25g black sesame 
  • 10g salt
  • you can vary the grains but a 200g total works well
  • Combine hot water and honey in a bowl and stir to disolve
  • Add remaining water and yeast to bowl and let sit for 5 minutes to activate.
not a cappucino
  • Combine flours, grains and salt in mixing bowl.
  • Make a well and add the liquids
If using a mixer add the liquids first, it combines better.

  •  Knead till dough is elastic and then put it in an oiled bowl to rest.
  • More flour may be needed depending on the day, it should come away from the bowl cleanly but still be a wet dough
  • Depending on the weather it should take about an hour to double in size.
  • Stretch the dough and then let rest for 30 mins and repeat.
  • Divide into 2 loaves and place in greased and floured (I use course semolina) loaf tin. 
  • Let rest for 30 minutes or until doubled in size.
  • Bake in a preheated oven at 220°C for about 45minutes-1 hour.
  • Spray top of the bread with water and sprinkle with some extra grains.
  • Add a cake tin of water to the bottom of the oven to achieve a crusty loaf.

This bread makes the best banana sandwich ever!!!!!!!

Best breakfast bread with avocado, poached egg and diced bacon sprinkle..well chucked on the top.

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