[Magdalen] home made multi grain bread?

[Susan Hagen]

Lynn,
I get a public TV channel that carries Cook's Country, an affiliate of
Cook's Illustrated/America's Test Kitchen.  I've never made this but
they ruthlessly test their recipes.  This was tonight's offering.
Tomorrow I will update my own whole grain with tasty mix in recipe and
send it.


Dakota Bread
>From Cook's Country | April/May 2013



Why this recipe works:

This hearty loaf from the breadbasket of America can contain a
daunting number of flours and seeds. We rely on seven-grain cereal mix
to shorten the ingredient list while still providing hearty texture
and complex flavor. Starting the bread in a hot oven creates an
initial "spring," and... read more
Dakota Bread
This big, multigrain loaf from America's breadbasket presented the
usual multigrain baking challenge: producing a hearty loaf, not a
leaden one.


Makes one 10-inch loaf

In step 2, if the dough is still sticking to the sides of the mixing
bowl after 2 minutes, add more flour 1 tablespoon at a time, up to 3
tablespoons. Be sure to use hot cereal mix, not boxed cold breakfast
cereals, which may also be labeled "seven-grain."
Ingredients

    2 cups warm water (110 degrees)
    1 1/2 cups (7 1/2 ounces) seven-grain hot cereal mix
    2 tablespoons honey
    2 tablespoons vegetable oil
    3 1/2 cups (19 1/4 ounces) bread flour
    1 3/4 teaspoons salt
    1 teaspoon instant or rapid-rise yeast
    3 tablespoons raw, unsalted pepitas
    3 tablespoons raw, unsalted sunflower seeds
    1 teaspoon sesame seeds
    1 teaspoon poppy seeds
    1 large egg, lightly beaten

Instructions

    1. Grease large bowl. Line rimmed baking sheet with parchment
paper. In bowl of stand mixer, combine water, cereal, honey, and oil
and let sit for 10 minutes.

    2. Add flour, salt, and yeast to cereal mixture. Fit stand mixer
with dough hook and knead on low speed until dough is smooth and
elastic, 4 to 6 minutes. Add 2 tablespoons pepitas and 2 tablespoons
sunflower seeds to dough and knead for 1 minute longer. Turn out dough
onto lightly floured counter and knead until seeds are evenly
distributed, about 2 minutes.

    3. Transfer dough to greased bowl and cover with plastic wrap. Let
dough rise at room temperature until almost doubled in size and
fingertip depression in dough springs back slowly, 60 to 90 minutes.

    4. Gently press down on center of dough to deflate. Transfer dough
to lightly floured counter and shape into tight round ball. Place
dough on prepared sheet. Cover dough loosely with plastic and let rise
at room temperature until almost doubled in size, 60 to 90 minutes.

    5. Adjust oven racks to upper-middle and lowest positions and heat
oven to 425 degrees. Combine remaining 1 tablespoon pepitas, remaining
1 tablespoon sunflower seeds, sesame seeds, and poppy seeds in small
bowl. Using sharp knife, make 1/4-inch-deep cross, 5 inches long, on top
of loaf. Brush loaf with egg and sprinkle seed mixture evenly over
top.

    6. Place 8 1/2 by 4 1/2-inch loaf pan on lowest oven rack and fill with
1 cup boiling water. Place baking sheet with dough on upper-middle
rack and reduce oven to 375 degrees. Bake until crust is dark brown
and bread registers 200 degrees, 40 to 50 minutes. Transfer loaf to
wire rack and let cool completely, about 2 hours. Serve.

The Right Mix

Our Dakota Bread recipe calls for bread flour (for an appropriately
chewy texture) supplemented with seven-grain hot cereal mix, which
provides the bread with nutty depth. Don't confuse seven-grain hot
cereal with seven-grain cold cereal; the latter will harm the texture
of the loaf.

HOT TO TROT: Seven-grain hot cereal.
Making a Round Loaf

On a lightly floured counter, shape the loaf by pulling and pinching
the dough and tucking it under until it forms a smooth, taut ball.
After it's shaped, the dough rises for the second and final time. (In
French, this shape is known as a boule.)
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On Wed, Feb 4, 2015 at 1:40 PM, Lynn Ronkainen <houstonklr at gmail.com> wrote:
> does anyone have a recipe they've 'tested' and make for a '7 grain' type
> whole wheat bread?  I do not want to use a cereal mix for the grains but use
> my own selection.  And if we have experienced whole wheat bread bakers, how
> critical is rye flour for flavor/texture as I see most breads have whole
> wheat, white and rye flour combinations in them.
>
> Lynn
>
> My email has changed to: houstonKLR at gmail.com
>
> website: www.ichthysdesigns.com
>
> When I stand before God at the end of my life I would hope that I have not a
> single bit of talent left and could say, "I used everything You gave me."
> attributed to Erma Bombeck



-- 
Before enlightenment pay bills, do laundry.  After enlightenment pay
bills, do laundry.