Seeded Multigrain Bread
Photo: Randy Mayor; Styling: Lindsey Lower
For a weeknight loaf, mix up the flour and yeast in step 1 at night; make the dough the next morning, and proof it in the refrigerator all day. After work, shape and bake the bread as directed in steps 4 through 6.
How to Make It
Step 1
Weigh or lightly spoon 875 ounces (1 cup) white whole-wheat flour into a dry measuring cup; level with a knife. Combine 875 ounces flour and 1/4 teaspoon yeast in a medium bowl. Add 3/4 cup water, stirring with a whisk. Cover loosely; let stand at room temperature 8 to 24 hours.
Step 2
Combine remaining 1 1/4 teaspoons yeast, remaining 1/2 cup water, and sugar in a small bowl, stirring with a whisk. Let stand 5 minutes. Add yeast mixture to reserved flour mixture, stirring to combine.
Step 3
Weigh or lightly spoon remaining 125 ounces white whole-wheat flour and bread flour into dry measuring cups. Place in a food processor. Add salt; pulse to combine. With processor on, slowly add yeast mixture; process about 45 seconds or until dough forms a ball. Turn dough out onto a lightly floured surface; knead 30 seconds, and shape into a tight ball. Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until the dough has doubled in size.
Step 4
Turn dough out onto a lightly floured surface; pat dough into an 8-inch square. Working with 1 corner at a time, stretch each corner to the dough center to form a loose ball. Pat dough again into an 8-inch square. Repeat procedure with corners to form a loose ball; gently roll dough to form a tight ball. Return dough, seam side up, to medium bowl coated with cooking spray; cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
Step 5
Place a pizza stone or heavy baking sheet on middle rack in oven. Place jelly-roll pan in bottom of oven. Preheat oven to 450° (keep pans in the oven as it preheats).
Step 6
Gently invert dough onto a baking sheet liberally sprinkled with flour. Gently brush dough with egg white; sprinkle with oats and seeds. Gently slide dough onto preheated pizza stone. Pour 1 cup water into jelly-roll pan; bake 30 minutes or until loaf is golden brown and a thermometer inserted into center registers 205°. Cool on a rack for 1 hour before slicing the bread.
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Janiegr's Review
This is a good recipe that is not well written. If you don't bake bread regularly you'd probably have a hard time with this recipe. It should be noted that if you do not have a food processor, kneading for about 8 -10 minutes will be required.
A. What is "white whole wheat flour"? Don't know. I just used all bread flour.
B. The amounts don't add up. It would be much clearer if volume (cups) were used. I do weigh ingredients when baking, but my scale does not go to .000 of an ounce. I hate to have to get out a calculator to cook, but I did to figure out how much remaining flour to use for the dough.
C. The pizza stone is not required. Just put the bread on a silicone mat or baking sheet dusted with cornmeal. The pan of water is necessary for the crust.
D. Most importantly - seeds burn at 450 degrees. Skip them.
After I scraped off the burnt seeds, this was a delicious, yeasty, loaf of bread. I will make it again, no seeds.
swiegand's Review
I loved this recipe. I make bread quite often and this one is easy and fast. The bread was delicious. I'm making it again this week for guests.
boognish's Review
This recipe makes absolutely no sense. 30 seconds of kneading? Just dumping the bread from an oiled bowl onto a cooking sheet for baking? No shaping at all? I just wish I would have read through the entire recipe before starting this mess. My dough is sitting in a bread pan now, and I'm hoping to salvage it, but this recipe is a complete waste of time. Save yourself the hassle and find a recipe from someone who actually knows how to make bread.
TheMomChef's Review