Whole grain and seed bread.

Experimenting this weekend. Had a delicious outcome. The bread is a combination of white whole wheat, rye, spelt, quinoa, amaranth, golden flax seed, chia seed and sunflower seed. It has both natural leaven and commercial yeast as well as olive oil and sorghum syrup. Turned out both lighter and softer than expected.

First I milled 165 g each of rye and spelt berries sifted out the bran and got 295 g flour and 28 g bran. Then hard white spring wheat was ground and sifted.

Added together 160 g milk 100 g filtered water the rye/spelt bran, 20 g wheat bran,20 g quinoa and 12 g flax brought to a boil and then let cool. Put the cooled mixture in a bowl and  added 12 g amaranth, 12 g chia, 8 g sunflower, 150 g wheat flour, 145 g rye/spelt flour,6 g salt and 130 g water, mixed, formed a ball and put in covered container overnight for a soaker. 

Mixed together 200 g just fed and doubled 100% hydration starter, 150 g wheat flour, 150 g rye/spelt flour and 225 g 90 degree F water. Let that sit for three hours, formed a ball and put in covered container in the fridge overnight. This will be the leaven.

Next morning took the leaven and let warm up in the oven with the light on for 1 hour then combined with the soaker, 40 g olive oil, 40 g sorghum syrup 6 g salt and 6 g instant yeast dissolved in a little water. Mixed well and put in covered bowl back in oven with light on. Did three stretch and folds 20 minutes apart. Dough was very loose an sticky so decided to do pan loaves. Formed the loaves put in 4.5 x 8.5 inch pans, sprayed with oil covered with plastic wrap and put back in oven with light on. 

Once the dough had risen about 1 inch above the rim of  the pans took them out of the oven and preheated it to 350 degrees F. Decided the dough was too fragile to score so just put them into the oven. Baked for 30 minutes, rotated the pans, turned the oven down to 325,  baked 20 more minutes, checked the temp of a loaf (195) and pulled them out of  the oven and the pans onto a cooling rack. Brushed with melted butter while still hot to get  softer crust. Tasted great when cooled.

STU