The Fresh Loaf

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Mark Sinclair's Multigrain and Ehanner

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weavershouse's picture
weavershouse

Mark Sinclair's Multigrain and Ehanner

Today I made Mark Sinclair's wonderful Multigrain. I've made it before and don't know why I waited so long to make it again. The aroma of this bread baking should be enough to get me to make it often. Ehanner posted his loaves last year and his crumb is very open and beautiful. And the crumb on his is lighter in color for some reason. To see his take on this bread go here...


http://www.thefreshloaf.com/node/7905/really-great-multigrain


 


Mark's recipe makes 4.6 lbs of dough enough for 3 good size medium loaves and one that I made into a small cinnamon raisin pan loaf. Even with a tighter crumb than Eric's the bread is still light and delicious. Toasted for breakfast or for sandwiches is my favorite way to eat it. I used mostly white whole wheat for the whole wheat called for otherwise I followed the directions as given. I didn't use a mixer.


 


MULITGRAIN

Comments

Paddyscake's picture
Paddyscake

I've saved that recipe and looked at it a few times. I was never sure how much it made, but know his quantities are healthy! You made them look so good, that I think I will try this one next weekend.


Betty

weavershouse's picture
weavershouse

Hope you give this a try. I think you'll like it. I mixed up enough grains for 4 recipes of this bread so all I have to do is scoop out the 1 1/3 cup needed for one batch. I forgot to mention that I also added 1/4 cup of whole flaxseed along with the called for grains.


Thanks again,


weavershouse

dmsnyder's picture
dmsnyder

David

ehanner's picture
ehanner

That IS a great bread. One of my very favorites. Mark did a great job with the proportions.


 


Eric

dmsnyder's picture
dmsnyder

Mark has taken the recipes off his web site. Could you please share it?


David

weavershouse's picture
weavershouse

I'm leaving for a while, I'll post the recipe this evening.


Thanks for your kind words,


weavershouse

weavershouse's picture
weavershouse

Hi David, here is Mark's recipe exactly as he wrote it.


 


SOAKER


Cracked Wheat           47g


Coarse cornmeal         47g


Millet                         47g


Oats                          47g


Water, boiling            239g


             TOTAL         427g


 


PATE FERMENTEE


White AP Flour          337g


Water                       217g


Salt                             6g (1tsp)


Yeast                        1/8 tsp


               TOTAL        600g


 


FINAL DOUGH


Whole wheat flour       478g


White AP flour             179g


Water                         357g


Salt                              19g


Yeast                              4g (1.25 tsp)


Honey                           47g


Soaker                         427g


Pate fermentee             600g


            TOTAL             2111g (4.6#)


 


1. Prepare soaker and pate fermentee, ferment 12-16 hrs.


2. Mix all together for 3 min. on speed 1, adding the pate fermentee in chunks


    after it starts to come together.


3. Mix on speed 2 for 3-3.5 minutes.


4. Bulk fermentation 2 hrs 15 min., folding every 45 minutes (twice)


5. Preshape, then shape.


6. Final fermentation, 1-1.5 hrs at 75 degrees.


7. Steam, then bake at 415F for 35-40 min.


 


 


The two things I did different...In the final dough I used half White Whole Wheat and half Whole Wheat where he calls for 478g Whole Wheat Flour. I added 1/4 cup whole flaxseed.


 


I didn't use a mixer. If I did maybe the crumb would be more open.


Hope you like it. All of Marks recipes are very good, aren't they?


weavershouse

photojess's picture
photojess

sorry that I don't understand, but is the soaker and the pate mixed seperatley in containers and then both fermented 12-16 hours, and then combined?  Thanks for sharing the recipe.

Paddyscake's picture
Paddyscake

Yes, photojess, that is my understanding. Make them separately, ferment and then mix.


Betty

photojess's picture
photojess

looking forward to trying it.

weavershouse's picture
weavershouse

Thank you Betty for taking care of the question.


weavershouse