The Fresh Loaf

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recipe for a multi grain bread using wheat, rye and oat flakes

carole2cd's picture

recipe for a multi grain bread using wheat, rye and oat flakes

I am trying to replicate a multi grain pullman bread we have at work.  the ingredients are wheat flour, water, natural cane sugar,vegetable oil, whole wheat flakes, rye flakes, oat flakes, flax seed, millet and sesame seeds.salt and yeast.    it is a 2 lb loaf that is dense but very moist and great for toast and sandwiches.  what type of recipe would i start with to experiment.  it also lists enzymes as the last ingredient, but i think that is a commercial addative for softness and shelf life.  I found a rolled 5 grain cereal from bobs red mills that i think will work for the flakes. 

Mini Oven's picture
Mini Oven

and see what shows up. 

Flakes and flax, unless soaked first will absorb a lot of moisture.  One could take a basic white wheat and add soaked (8 hrs and drained) flakes to it.  To figure the salt and yeast amounts, all the grains weights should be added together.  Roasted sesame is very good tasting!

pmccool's picture

Assuming that the ingredients are listed in the order of their proportions in the bread, and assuming that you presoak the flakes and seeds as Mini suggests, here's an off-the-wall guesstimate in baker's percentages:

Flour (white, ww, or a blend) - 88%

Water - 60-65%

Sugar - 5%

Oil - 3-5%

Flakes and seeds, dry - 2% each, or your preference, for a total of 12%

Salt - 1.5%

Yeast (ADY or IDY) - 1%

Depending on how much water the flakes and seeds absorb (and I haven't really tried to figure out how much there ought to be or how it should contribute to the total), you may have to do some (or a lot of) tinkering to get to something that is close to the bread you want to emulate.  You can always adjust up or down based on the dough's texture.  I don't know what the effect of baking in a pullman pan might be, either, since I haven't used one yet.  Since it is covered, that might argue in favor of lower hydration levels to avoid a soggy bread or one that takes forever to bake out.

Keep us posted on your efforts.  What you describe sounds pretty good and I, for one, would be interested in your "final" formula whenever you get to that stage.


clazar123's picture

There are several multigrain recipe threads that references Cook's Illustrated recipe for multigrain bread. I'm just not sure how it will behave in a pullman pan but give it a shot. The key is to develop the gluten and pre-partially cook the grains so the end loaf doesn't dry out,as previously mentioned.

This was my version with notes:

JerryW's picture

I've made the Cook's Illustrated multigrain recipe a few times; FWIW I find it more interesting made into rolls rather than a loaf.

Let me suggest this one from King Arthur, which is my favorite for an everyday slicing/toasting bread:

I make it with a 4-grain rolled-flake cereal from Trader Joe's in place of the plain oatmeal called for in the recipe; the cereal doesn't need precooking, and your seeds probably wouldn't either.



carole2cd's picture

thanks for all the suggestions.  i didn't think of presoaking the flakes first, that sounds correct.  I'm sure it will take a lot of tinkering to get it right but looking forward to all the ideas to try out.  I may try the king authur recipe first because it doesn't need the precook.  I will surely keep you all posted.  

mrfrost's picture

Second the King Arthur recipe also. Not having to pre-cook the flakes seems to simplify the kneading. Dough doesn't seem get quite as slimy/sticky(if kneading by hand). You do have to make sure to get the dough hydrated enough though, to the suggested and pictured consistency.

Make sure and read the graphic blog tutorial, linked in the recipe. Very helpful, with lots of additional comments and questions.