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Multigrain bread ala America's Test Kitchen

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robadar's picture
robadar

Multigrain bread ala America's Test Kitchen

I saw this recipe made on America's Test Kitchen, but missed the proportions.  They make a multi-grain porridge using Bob's multigrain breakfast cereal.  Then they add flour, yeast, etc, to make a bread dough.  Does anyone roughly know the the proportions?

clazar123's picture
clazar123
robadar's picture
robadar

Exactly what I wanted.  Thanks!   Have you or anyone else made this bread?  Thoughts on it?


 

cliebe's picture
cliebe

I made the multigrain bread from ATK, but I didn't add the pumpkin seeds (didn't have any) or roll the bread in rolled oats (too lazy :-)).  If I remember right, I used more AP flour than the recipe called for to get the dough to clear the sides of the bowl-it was quite sticky. The 7 grain cereal I used was purchased in bulk from a country store, but I'm sure it's about the same as the brands mentioned. The bread was not dense at all and had great flavor.  I made one 12 inch loaf and the rest into hamburger buns.

mrfrost's picture
mrfrost

Here and out on the web. Even though popular, it is not uncommon to read reports of failing to get the same fluffy results of ATK(but seeing is believing).


Thread here, including video of the episode(link in second post):


http://www.thefreshloaf.com/node/17309/troubleshooting-quothot-cerealquot-multigrain-bread


I'll confess, I got a rather dense loaf. For me personally, there seems to be a tipping point for how many add ins(total), before my loaves go from fluffy to dense. I get quite fluffy loaves when adding not to much of a few total add ins. But the total amount of all the add ins here seems to push beyond my limits of ability and patience to properly delelop the gluten for a fluffy loaf.

clazar123's picture
clazar123

I have made this loaf and it is, indeed, very sticky. Don't try and get rid of the stickiness with flour-you will end up with a dry ,dense loaf. Because the stickiness is produced from the cereal starches, you have to handle it like a rye-slightly wet or oiled hands and a little flour on the table. I keep a small bowl of water nearby and dip my hand in periodically,shake it off/touch a towel and then continue handling the dough. If your hand is too wet, you will just be adding to the stickiness. The difference between this and rye is that this loaf develops good,stretchy gluten. I haven't had that experience with rye-unless it's a lower percentage of rye flour.


This dough responds very well to stretch and folds, also. Use the method of doing the stretch and fold in the bowl with the help of a dampened/oiled bowl scraper and hand. Shaping was interesting but do-able. I prep my pans with oil and oatmeal for the bottom and just sprinkled some pumpkin seeds on top.


The key to a fluffy loaf in a bread with lots of additives or seeds is to develop the gluten! I thought it needed more intense mixing than a plain loaf. I use a stand mixer and that helped a lot. I also pre-cooked my cereal slightly so that it was not hard bits. The recipe that I tweaked (see link above to other thread) also demonstrated that you must have enough harder,chewier bits to seem intentional. If there are too few, people think it was a mistake.I decided I didn't like the chewy bits and next time will use just rolled grains.Baker's choice!

Caistergirl's picture
Caistergirl

I am an avid Test kitchen fan due to health issues I am trying to find a bread that all the family can enjoy. I am intrigued with their Multigrain  bread which is activated by 7 grain hot cereal. Unfortunately we cannot  buy that over here in the Uk.

Can anyone suggest  what I might  need to add to plain hot cereal to bring it up to par?

I usually can "translate " American to English ingredients quite well , but, this has me stumped.

Here's hoping

clazar123's picture
clazar123

I use a combination of any flaked (rolled) grains.They all look like rolled oats. Rolled wheat,oats,spelt,kamut,triticale,rye-whatever you can find. This is what a lot of the stickiness in the dough comes from so make sure you read my comments above. Do NOT use the crisped flakes (like corn flakes)!

When I made this bread from the original recipe, I decided it either needs to have more bits of chewy whole grain or none (and do more flaked grains).The original recipe left me feeling that the chewy bits were so few as to seem an accidental texutre. Since I was trying to make it appealing to people who don't like whole grain-I went with NO bits and all rolled grains. I'm very happy I did-all the advantages and no disagreeable lumps for those who don't like any texture to their bread. Sneaky baker!

Here is a link-look at mainly the left column.

http://www.healthysupplies.co.uk/muesli-flakes.html

I just had a slice of my Multigrain for breakfast. Quite delicious!

Caistergirl's picture
Caistergirl

Thank you so much for your input, I really didn't expect such a rapid response. I take your comments onboard.

I have checked out your link , I feel I understand what is required better now.

I will advise  how I get on.

Quite envious of your breakfast !

sandydog's picture
sandydog

Here's a recipe for a multi grain bread made in Newcastle upon Tyne - It came out of the oven at 1700hrs UK time on 9th April and my wife and I are going to eat it later tonight with a Turkish salad - Yum yum!!! Five Grain Bread – 4 x 400g Loaves

 

Ingredients – Total weight = 1.950 Kg /480g = 4 Loaves

Soaker

71g Rye Flakes                        71g Flaxseeds                        62g Sunflower Seeds

62g Oats                                   9g Salt                                    335g Water

Starter

268g White Flour                     174g Water                            5g Salt    

.3g Fermipan Yeast

 

Final Dough

626g VS White Flour                9g Salt                                    7g Fermipan Yeast

250g Water                                                                             

Method                               

Day 1

Soaker - Put all the ingredients into a bowl add water and mix; cover with cling-film.  Leave at room temperature (about 20˚C) for 12-16 hours.

Starter - Mix flour, water, yeast and salt in a bowl big enough to allow the mixture to double in size.  Cover with cling-film and leave to develop for 12-16 hours at room temperature prior to final mixing.

Day 2

Mixing

Place all the ingredients in the final dough in a mixer bowl and process for 8-10 minutes, until the dough is tacky, leaving the sides of the mixing bowl, but not too sticky that it cannot be handled.  Adjust with small amounts of extra flour or water to achieve this consistency!  Aim for 25/27˚C

Bulk Fermentation

Smear a small amount of olive oil around a large bowl (the dough will double in size) and add dough to it; cover with cling-film and leave for about 2 hours, or until the dough has doubled in size.

Scaling/Shaping

After the dough has doubled in size, take the dough from the bowl and divide it into 480g pieces.  Degas these pieces and leave to rest for 10 minutes – Reshape then put these into bannetons.  Cover the bannetons and leave to double in size.  Turn out the bannetons onto silicone sheets and slash the dough with a razor.

Baking

Pre-heat the oven to 240/225˚C(Gas Deck/Electric convection). Create steam in oven if possible, then immediately put in the bread and bake for about 20-25 minutes – turning the temperature down to 215/200˚C after 10 minutes, until the bread sounds hollow when knocked on the bottom and the internal temperature is 95˚C. It is a good idea to turn the oven off and leave the breads in for another ten minutes to dry out a little, so they keep a nice firm crust. 

Cooling

Put baked breads on a wire rack until cooled.

I hope somebody enjoys this,

 

Brian