Well I'd hoped to be making Eric Hanner's latest rye bread http://www.thefreshloaf.com/node/18867/experimenting-rye as well as one of the levain recipes from Hamelman's book this weekend. I'd wanted to use the 2 new bannetons I'd ordered from TMB last week but it seems they shipped them via the postal service rather than UPS as requested....so I went to Plan B . I wanted some bread for the next day for sandwiches and didn't have the time to do one of the overnight levain builds so I just put something together on the fly. I remembered that I had some 7 grain blend in the cupboard and decided that'd be a good starting point. Quick and easy was what I was going for here so I kept ingredients to a minimum . I got a nice jump from it , good color and crumb, as well as a remarkably good flavor for the amount of time I gave it. Although I put it together somewhat randomly I did keep a note of the ingredient weights (except the water) just in case it produced a good loaf that was worth making again. I think it did, and I definately will make this one again. The recipe follows for anyone who'd like to try this Plan-B Multigrain loaf.
7 grain blend 300grams
soaked in enough warm water to just come level with the grain mix
60% whole wheat flour 250 grams
coarse dark rye flour 30 grams
hi gluten flour 50 grams * note- this is what I used, but regular bread flour would probably be OK as well if mixed longer
salt 5 grams
mature sour 40 grams
instant yeast 4 grams
*water 200 mls
* note- this is approximate since I didn't measure the water. What I wanted was a well developed medium soft dough. Take into account the soaking water for the grains in the total water percentage using 60% as a guide for total water.
Soak the grain blend in the water for 30-40 minutes
Add the remaining ingredients to the mixer bowl and mix on 1st speed for 4 minutes. Increase to 2nd speed and mix for 4-5 minutes until the dough is well developed. You may have to mix it longer because of the seeds, which hamper the gluten development. Dough temp should be 72F Bulk ferment for 2 hrs in a covered bowl. Fold after an hour, and again in 40 min depending on gas development. Final rise approx. 1 hr, covered with a damp towel and sprayed with water once or twice during the rise time. Bake at 430F for 15 then lower the heat to 410F and bake an additional 20-25 minutes. Cool on a rack thoroughly before slicing.