The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Multi-grain Cream Cheese Onion Bread

Isand66's picture
Isand66

Multi-grain Cream Cheese Onion Bread

  This is a healthy and tasty loaf.  The cream cheese really created a moist semi-open crumb.

I had just returned from a business trip in Vegas so I used my newly refreshed AP mother starter for this one and decided to add some dehydrated onions for some extra flavor.

I brought one loaf into work and it didn't last too long so I guess it was pretty good :).

closeup2

Formula

Multi-grain Cream Cheese Bread (weights)

Multi-grain Cream Cheese Bread (%)

Download the BreadStorm formula here.

closeup1

Levain Directions

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours, barley flakes and 350 grams of the water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  While the flour is hydrating, mix the dehydrated onions if using with the balance of the water and set aside.  After 30 minutes or so  add the salt, starter (cut into about 7-8 pieces), cream cheese and walnut oil and mix on low for 6 minutes.    Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.  Place shaped dough into your proofing baskets and cover with a moist tea towel or plastic wrap.  Either place in your proofer for around 1 hour or leave at room temperature for around 1.5 to 2 hours.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired.  Next add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 450 degrees.  Bake for 35 minutes to 45 minutes until internal temperature reaches 200 degree to 210 degrees F.

Take the breads out of the oven when done and let them cool on a bakers rack before for at least 2 hours before eating.

crumb

Comments

nmygarden's picture
nmygarden

I think I can smell it. Love the whole grains, and the cream cheese makes it soft and sliceable, perfect for sandwiches. Beautiful bake, Ian.

Cathy

Isand66's picture
Isand66

Thank you Cathy.

Appreciate your kind words.

The crumb on this one was super soft and moist which is good thing some times.

Happy Baking.
Ian

Reynard's picture
Reynard

Positively delicious :-) I've put hard cheese (cheddar, parmesan) in bread, but I'd not thought about using cream cheese. Might have to try this the next time I get my mitts on some cream cheese.

Cream cheese and chives is a classic combo, so might swap out the dried onions for chives. Winter or no, mine grow like weeds LOL...

Please give headrubs and chin tickles to your gang from the girls :-)

Isand66's picture
Isand66

I Hope you give this a try.  Chives would be perfect in place of the onions.  I think you will like this one.  

Its finally snowing here a little.  It was 50 degrees yesterday!  We've had some crazy weather so far but I'm sure we're about to make up for it.  All my fur balls say hi and are still very jealous that they don't have a custom mini house simulating the Tardis :)

Reynard's picture
Reynard

I'm always on the hunt for interesting and different sandwich breads to have at lunchtime or in the evening with soup :-) What kind of cream cheese did you use, might I ask? Was it a Philadelphia type or was it a curd cheese?

50 degrees is positively mild LOL... It's been hovering just a couple of degrees above freezing here for the last few days, with sharp frosts at night. When I went out on Thursday evening to pick up groceries, it was snowing... Sideways... But it's nice to be able to go out and not sink without trace in the mud. And as I'm a little undertall, I sink further than most :-p

The girls have been wise and have stayed indoors for the most part, though Lexi did manage to bring me a mouse the other day. Where she found it, I've no idea...

Isand66's picture
Isand66

Got to love those presents!

I used Philly cream cheese.  You won't taste it but it will give you a nice moist crumb.

dabrownman's picture
dabrownman

walnut pil in breads that she puts walnuts in to enhance the flavor and purple color.  Does any walnut flavor come through?  Love the cream cheese and dried onion combination.  I made your roll recipe using them together and they were tasty with the onion really coming through.  We like this one!

The Cards finally pulled it out but have to play the Panthers.... there too :-(

Lucy sends her best to the 7 furry ones on LI.

Happy baking Ian

Isand66's picture
Isand66

nit sure the walnut oil really adds much nutty flavor but I think it's very subtle.    I do love ve the moist crumb from the cream cheese and you are right about the sandwich usage!  I'm glad your team moved on and it should be an exciting game next week for sure.

Lexi's very excited about the snow and is hoping for a blizzard....I'm waiting for Spring!

Have a couple of new battards in the oven now.  I'm hoping these will be tasty as I added some pecan meal to the formula.

Hi to Lucy from her LI friends!

Ian

pmccool's picture
pmccool

Nice bake!

Paul

Isand66's picture
Isand66

Thanks Paul

Always nice to hear from you.  Look forwared to hearing about your future bakes for your classes.

Regards,

Ian