Mark Sinclair's Multigrain and Ehanner
Today I made Mark Sinclair's wonderful Multigrain. I've made it before and don't know why I waited so long to make it again. The aroma of this bread baking should be enough to get me to make it often. Ehanner posted his loaves last year and his crumb is very open and beautiful. And the crumb on his is lighter in color for some reason. To see his take on this bread go here...
http://www.thefreshloaf.com/node/7905/really-great-multigrain
Mark's recipe makes 4.6 lbs of dough enough for 3 good size medium loaves and one that I made into a small cinnamon raisin pan loaf. Even with a tighter crumb than Eric's the bread is still light and delicious. Toasted for breakfast or for sandwiches is my favorite way to eat it. I used mostly white whole wheat for the whole wheat called for otherwise I followed the directions as given. I didn't use a mixer.
Comments
I've saved that recipe and looked at it a few times. I was never sure how much it made, but know his quantities are healthy! You made them look so good, that I think I will try this one next weekend.
Betty
Hope you give this a try. I think you'll like it. I mixed up enough grains for 4 recipes of this bread so all I have to do is scoop out the 1 1/3 cup needed for one batch. I forgot to mention that I also added 1/4 cup of whole flaxseed along with the called for grains.
Thanks again,
weavershouse
David
That IS a great bread. One of my very favorites. Mark did a great job with the proportions.
Eric
Mark has taken the recipes off his web site. Could you please share it?
David
I'm leaving for a while, I'll post the recipe this evening.
Thanks for your kind words,
weavershouse
Hi David, here is Mark's recipe exactly as he wrote it.
SOAKER
Cracked Wheat 47g
Coarse cornmeal 47g
Millet 47g
Oats 47g
Water, boiling 239g
TOTAL 427g
PATE FERMENTEE
White AP Flour 337g
Water 217g
Salt 6g (1tsp)
Yeast 1/8 tsp
TOTAL 600g
FINAL DOUGH
Whole wheat flour 478g
White AP flour 179g
Water 357g
Salt 19g
Yeast 4g (1.25 tsp)
Honey 47g
Soaker 427g
Pate fermentee 600g
TOTAL 2111g (4.6#)
1. Prepare soaker and pate fermentee, ferment 12-16 hrs.
2. Mix all together for 3 min. on speed 1, adding the pate fermentee in chunks
after it starts to come together.
3. Mix on speed 2 for 3-3.5 minutes.
4. Bulk fermentation 2 hrs 15 min., folding every 45 minutes (twice)
5. Preshape, then shape.
6. Final fermentation, 1-1.5 hrs at 75 degrees.
7. Steam, then bake at 415F for 35-40 min.
The two things I did different...In the final dough I used half White Whole Wheat and half Whole Wheat where he calls for 478g Whole Wheat Flour. I added 1/4 cup whole flaxseed.
I didn't use a mixer. If I did maybe the crumb would be more open.
Hope you like it. All of Marks recipes are very good, aren't they?
weavershouse
sorry that I don't understand, but is the soaker and the pate mixed seperatley in containers and then both fermented 12-16 hours, and then combined? Thanks for sharing the recipe.
Yes, photojess, that is my understanding. Make them separately, ferment and then mix.
Betty
looking forward to trying it.
Thank you Betty for taking care of the question.
weavershouse