Happy Sunday everyone! This week I had a request for a multi-grain bread, but one that was not too heavy on the rye. The Dark Grains bread is a perfect fit. The loaves come out a nice dark color and give a rich and complex taste. Liz does not love this loaf, so I am just going to give you the recipe, no pictures this time around. Sorry, but you don’t really need pictures to make this bread. There are only one set of instructions, as it can not really be made in stand mixer, this bread is old school all the way.
This makes two medium loaves
This dough has to be kneaded by hand; it is way too heavy for a stand mixer.
2 ½ cups hot water
1/3 cup milk
¼ cup dark molasses
1 tablespoon salt
½ cup wheat germ
½ cup buckwheat flour
2 packages dry yeast (4 ½ teaspoons)
2 tablespoons butter, at room temperature
1 cup rye flour
3 cups whole wheat flour
1 ½ cups bread or all purpose flour
Pour the water in to a large bowl and add the molasses, milk, salt, wheat germ, buckwheat flour and the yeast. Stir together well. Add the butter and stir in. Add the rye and whole wheat flours ½ at a time, stirring to combing between additions.
The dough will be batter like and thick. Stir 150 times until it pulls in strands from the sides of the bowl. Add the white flour, ½ cup at a time, first by spoon then by hand. This will create a rough mass that will not adhere to the sides of the bowl. If it is slack or wet, add sprinkles of flour.
Well flour a work surface and turn the dough out onto it. To make the dough easier to work, keep the dough, the work surface and your hands dusted with flour. Don’t panic after a couple of minutes the dough will not be sticky. Knead for 8 minutes. It is never going to be elastic like white dough, so don’t look for that. Use a dough scraper to keep the work surface clean during kneading. ( this is going to take some doing but don’t give up!).
Place the dough in the mixing bowl. Pat it down with buttered fingers, cover the bowl tightly with plastic wrap and leave at room temperature until it has doubled in bulk, about 1 hour.
Knock the dough down in the bowl. Turn out onto a floured work surface and divide into two halves. Flatten each piece into an oval, then fold in half. Pinch the seems together. Plump each into a loaf and place in the pans, seam side down.
Cover the pans with wax paper and let double in volume, about 40 minutes.
Pre-heat your oven for twenty minutes before baking, to 375 degrees.
Place the loaves in the oven for 50 minutes. Test for doneness by turning one of the loaves of its pan and thumping the bottom. If the sound is hard and hollow, the bread is done. If not return to the oven for about 5 to 10 more minutes.
Remove bread from oven. Take the loaves out of the pans and let cool on a wire rack.
Next week we’ll be making French bread boules – and French toast from them!
The flour is yours