The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

seed and grain bread

ejm's picture
ejm

seed and grain bread

seed and grain bread

Our multigrain bread recipe has a fair amount of rye flour in it. I still haven't found reasonably priced rye flour so decided to replace the rye flour with wheat flour and some corn flour. This is the great thing about bread recipes. They are pretty forgiving and substitutions can be made fairly easily.

The dough was somewhat slacker than it is when it's made with rye flour. But it still rose well. Ha. Almost a little too well.

After mixing it, I left it to rest for about an hour rather than the 20 minutes I thought I was going to leave it. It had risen considerably and only required about 5 minutes of kneading instead of the 10 to 15 I would have given it.

I did manage to shape it in time though. It was just starting to approach the top of the rising bowl - pretty much perfect amount of rising. Okay, maybe a little bit over-risen....

Too bad I saw dmsnyder's post entitled The effect of scoring on loaf shape AFTER the bread was already in the oven!

I almost didn't score it at all - it was on the verge of being over-risen (cough). I was going to score it crosswise but then decided I like the look of the length-wise score. However, if I'd known it would cause the bread to flatten, I would have gone with the crosswise slash - or herring bone. Next time....

Still, in spite of being allowed to overproof, the bread turned out beautifully! It was so pleasing that we decided to use it as cinnamon toast for dessert (after wonderful chicken and vegetable soup made from the carcass of our Thanksgiving roast chicken). When we sliced into it, the aroma was fabulous. I will definitely be making this variation again.

seed and grain bread

Comments

ejm's picture
ejm


Thank you for your kind words, Fred and Jolly. It is really good bread. So good that I'll be making it again tomorrow.

I have zero experience with baking at high altitudes so I'll be interested to hear how this turns out for you, Jolly.

-Elizabeth 

ejm's picture
ejm

I made the bread again last night (sorry no photos), put flax seeds AND sesame seeds on the outside and slashed it in a herringbone pattern. This was an attempt to get the bread to rise upwards rather than outwards. No such luck - it spread outward in pretty much the same fashion as when it was slashed lengthwise. The herringbone pattern looks nice though.

-Elizabeth

seed and grain bread recipe