Friday, August 30, 2013

Multigrain bread

Some time ago I had a bread-baking binge I showcased on Twitter and there was one lovely bread lots of people inquired about recipe of. So here is the recipe:

Multigrain Bread

1 cup warm water
1 tbsp sugar
1 tbsp yeast
2 generous tbsp rolled oats
2 generous tbsp graham flour
2 tbsp sunflower seeds
2 tbsp linseeds
1 tsp salt
Enough white/all purpose flour to form soft dough (start with 3 generous tbsp and then add in smaller increments while kneading the dough)

Knead for approx. 10 minutes, intermittently flouring lightly your hands and kitchen surface until the dough is soft, elastic and does not stick anymore to hands or kneading surface. Leave to rise in a warm space covered with cloth for about an hour and then knead it back down for a minute and place in a prepared greased tin. Score with sharp knife across the top for decoration.

Leave to rise a second time for about half an hour.

Preheat oven to 200° Centigrade and put small ovenproof dish filled with water in bottom of the oven. Brush bread with water. Put bread into the oven and bake for 10 minutes on 200° C, and then turn down to 180° C and start oven fan (or leave on 200 if not using fan).

Bake for 15 more minutes until golden. Bread should sound hollow when tapped on bottom, and smell toasty with just a hint of moisture.

I make this when I'm in the mood for some late night confort food and when I'd like cool rustic slice of rich bread for my breakfast or brunch tomorrow morning.

Bon appetit!

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