The Fresh Loaf

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12 Grain Loaf

JamieOF's picture
JamieOF

12 Grain Loaf

I was at the bulk store the other day to get a bit of vital gluten to try, and in the bin next to this was a "12 grain blend flour". I thought this sounded like something my wife and daughter might like so I got 1-1/2 lbs to try.

So some research told me the contents of this "blend" was: 

Hard whole wheat flour, whole spelt flour (wheat), kamut flour (wheat), barley flour, whole rye flour and dark buckwheat flour with granola oats, ground brown flax seeds, quinoa seed, amaranth seed, hulled sunflower seeds and millet seeds.

I did a lot of reading and came up with a plan (mostly based on a Breadtopia recipe), not knowing what I was in for because I didn't know what some of these flours were like to work with or even what the ratios were. The first thing I did was sift out the seeds with a sieve, and ended up with close to 200 gms of seed. I bagged those and put them to the side.

6:00 PM Friday - Build Levain

200 gms water

120 gms WAP active starter

236 gms of the flour above (sans seed)

I mixed this and left covered @ ~ 21 Deg C for 13 hours.

7:00 AM Saturday

All the levain above

275 gms of water

85 gms of dark rye flour

250 gms of WAP flour

170 gms of the subject flour (again, sans seed)

15 gms of fine sea salt

70 gms of the saved seed from the flour blend

I dissolved the levain with the water, mixed all these dry ingredients in a bowl and then blended everything to a shaggy dough. Some gentle kneading to make sure everything was well mixed and then cover with plastic and put it in the fridge for a 24 hour nap.

Sunday 8:00 AM

Took the bowl from the fridge and left to warm to room temperature for 2 hours. Shaped into a boule and into the towel lined basket for a 3 hr proof.

Sunday 1:00 PM

Put the boule into my cast iron bake pot that had been preheated in a 485 Deg F oven, a few spritzes of water on the loaf, cover on and in the oven for 30 mins. Cover off and then left for 15 more. At this point, internal was ~ 190 Deg F but the crust was getting very dark so I removed it.

All in all, quite pleased with the result. It was delicious and wifey and my daughter loved it.

However, tonight I toasted a slice and that wasn't good. I don't know if there's a type of flour or seed that doesn't like to be toasted, but something was really off.

Nice tight, dense crumb that slices nice and thin, like a good rye bread.

 

dabrownman's picture
dabrownman

always better.  You would think the crust would taste the same as the toasted bread?  Very strange.  Other than that is looks like it should make some great toast with cream cheese and some fish on top.

Happy baking  

JamieOF's picture
JamieOF

.... that toasting puts an off flavour on it. I agree with you, that one would think toasting improves most, if not all, breads.

However, it's fantastic with plain cream cheese on it and even better when a bit of strawberry jam is added.

Jamie