The Fresh Loaf

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Store bought 12 grain bread - I liked it!

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Skibum's picture
Skibum

Store bought 12 grain bread - I liked it!

Well after an extremely busy spring, I have found the slack time to begin baking again. 

Several weeks ago our local Sobey's grocery store was bought and re-branded to SaveOn Foods and I was given a coupon for a free loaf of bread. It was my first loaf of grocery store bread in nearly 21/2 years and to my surprise, I quite liked it. My first attempt at a YW multi grain bread resulted in a brick, so I bought another loaf of store bread.

For the bread pictured above I used a yeasted version of a multi-grain recipe from P Reinharts ABED and this time got a really good sandwich and toast loaf.

205 g WW flour

50 g 7 grain flour mix

90 g strong bread flour 50 g initially and 40 g at the end to tighten things up

20 g cornmeal

20 g rolled oats

20 g dark rye flour

7 g mixed flax, ground course in spice grinder

12 g steel cut oats

29 g honey

10 g brown sugar

28 g vegetable oil

25 g egg, beaten

141 g warm milk 95 F

141 g warm water 95 F

7 g instant yeast

Mix all dry ingredients but the yeast and brown sugar. Mix all wet ingredients and add the brown sugar and yeast. I mixed this with the dough hooks on a hand mixer for a total of 5 minutes, resting after 2 and 2, then rest 10 min and did a series of 3 S&F's with 10 minutes rest. This dough developed quickly and easily doubled in an hour, so I shaped it for a loaf pan and baked it at 350 F for about 25 minutes, turning at 10 and 10.

For my next bake, I will add quinoa, millet  sunflower seeds triticale buckwheat, barley and rice to try and match the store bought 12 grain. I will continue working with yeasted formulas until I get something I like, then try it with natural yeast once again.

Happy baking folks! Brian

Comments

Janetcook's picture
Janetcook

Hi Brian,

What a fun challenge you have set for yourself.  I like the ingredients you tossed in and have one question about the steel cut oats.  You didn't mention soaking them to soften them up a bit and your fermenting times were short so I am wondering if they remained a bit crunchy or if they were merely chewy in the final loaf?

Janet

Skibum's picture
Skibum

The steel cut oats and the bread has a nice nutty, crunchy character.

Today I bought organic buckwheat, barley and rice flour. Will any of these flours contribute to gluten development or is the gluten got from only wheat and rye flours? Anyone?

Happy baking, Brian

Skibum's picture
Skibum

Well I find it ironic that I found the flour gluten information I was looking for at a gluten free site:

http://www.wheat-free.org/wheat-free-flour.html

So barley flour has a little gluten, but rice and buckwheat flour do not. So the sunflower seeds, quinoa, millet, corn meal, flax and previously mentioned flours, as I understand have to make up 20% or less of the mix. I would then use mostly whole wheat, some rye flour and some strong bread flour for the balance. There was a 12 grain flour mix at the store, but this should be much more fun!

Happy baking, Ski

Janetcook's picture
Janetcook

I see you found your own answer.  *^)

You might want to check out the formula writing information on the Bread Baker's Guild of AMerica site.  It explains in detail under which category an item will fall.  Look under the tab 'Bread' and it has a formula formatting tab which is where the information is located.  You do not need to be a member to utilize this information.  It is in the 'public domain.'

Have fun.

Janet

Skibum's picture
Skibum

Smiles!!! :-) Thanks for sharing. Brian

isand66's picture
isand66

That's a might fine looking loaf Ski.  You may have to join DA and me with a challenge we were discussing....30 ingredient bread :).  You are getting close already with this one!~

I find that whenever using a flour with low or no gluten I add a small amount and make sure to mix it with enough higher gluten flour to compensate.

dabrownman's picture
dabrownman

see you back.  As Ian stated, we are going to put together a 15 flour and no more more than 30 ingredients total challenge, so get your 12 grain working and then you will only need 3 more!  Don't forget beans can be flours too.  Here is Lucy's night mare bread that s 12 grains if you include the AP in the dough and has over 35 ingredients. You could just drop all the sprouts and get a good idea of some the grains you can find.. Gettign to 15 grain could be tougher but Lucy has that figured out.

Happy Baking

http://www.thefreshloaf.com/node/33645/ezekiels-chacon 

Skibum's picture
Skibum

LOL!!! I must try sprouted grains for the first time. It will help get my flour count up. Well today's 12 grain bread is proofing nicely. One of the flours was a 7 grain m ix and I added toasted sesame seeds in at the last set of folds as toadies. I will let this pan loaf proof in the fridge and and bake it off in the morning. Your Ezekiel Chacon is well a LOT of ingredients. Inspiring baking and food presentation, as always! Best Regards, Ski                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                          

dabrownman's picture
dabrownman

when sprouted:-)