Organic Multigrain Loaf
By: Karlyn Oyama
Published: Wednesday, December 2, 2009 - 3:28am

Ingredients




3/4 cup grain mix - (4.4 oz) equal parts cracked
wheat, rye, oats, 
Water to cover
2 cups unbleached organic flour - (8.9 oz)
2 cups organic whole wheat flour - (8.9 oz)
1 tablespoon malt
1 1/4 cups water - (9.2 oz)
1/2 cup sourdough levain - (1.8 oz)
 cake compressed yeast
1 tablespoon sea salt





Preparation

1 Soak grains in water overnight. 2 Add flours, malt and 1 1/4 cups water. Let rest 10 to 20 minutes. Add sourdough levain and yeast. Handknead 15 to 18 minutes (or knead with machine for 12 to 14 minutes on slow speed.). Add salt in last 4 minutes of kneading. Let rise in greased bowl, covered with a damp towel for 3 hours at 78 degrees. 3 Divide dough and form into different shapes. Bake in preheated 475 degree oven for 15 minutes, then lower heat to 425 degrees and bake for anther 40 minutes. 4 This recipe yields 2 (1 pound 4 ounce) loaves. 5 Yield: 2 loaves 


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Preparation

 1  Soak grains in water overnight.  2  Add flours, malt and 1 1/4 cups water. Let rest 10 to 20 minutes. Add sourdough levain and yeast. Handknead 15 to 18 minutes (or knead with machine for 12 to 14 minutes on slow speed.). Add salt in last 4 minutes of kneading. Let rise in greased bowl, covered with a damp towel for 3 hours at 78 degrees.  3  Divide dough and form into different shapes. Bake in preheated 475 degree oven for 15 minutes, then lower heat to 425 degrees and bake for anther 40 minutes.  4  This recipe yields 2 (1 pound 4 ounce) loaves.  5  Yield: 2 loaves