whole wheat multigrain bread | jernejkitchen
whole wheat
multigrain bread
Made out of spelt flour, whole wheat flour and wheat flour type 850, sprinkled with oats, buckwheat and spelt. Pure grain treasure hidden in this recipe.
makes loaf
800
0
x2 g
preparation time:
40
0
minutes
dough proofing time up to:
14
0
hours
baking time:
35 min
0
<p>There is already so much written about bread. It is mentioned in all kinds of religious books, quotes, jokes and most of us eat it every week, some even everyday. Yet when we think about it. Do we really know all about it? Even though it is one of the simplest foods on our menu, it is not always easy to make. Of course we can make simple doughs without kneading, some people even have a special bread oven machine. But the finest, most soft, yet crunchy breads are a little more complex. Today we are sharing an experiment, that turned out extremely good. Worth sharing. Made out of spelt flour, whole wheat flour and wheat flour type 850, sprinkled with oats, buckwheat and spelt. Pure grain treasure hidden in this recipe.</p>
INGREDIENTS
makes loaf
800
0
x2 g
preparation time:
40
0
minutes
dough proofing time up to:
14
0
hours
baking time:
35 min
0
dough
METHOD
dough
    In a jug or small bowl, mix water and the yeast. Set aside for 10 minutes.
    In a large mixing bowl, weigh out the wheat, the whole wheat flour and the whole grain spelt flour, oat or rye flakes and the sea salt. Add the wet mixture to the dry mixture. Mix with a wooden spoon and your hands until the dough comes together to form a dough.
    Knead with your hands for 10 minutes. The dough has to be elastic and shiny. Cover with the bowl and let stand for 10 minutes. Knead the dough again for 5 minutes.
    Put the dough in a bowl, cover with plastic foil or a lid and let slowly rise in a refrigerator for 12 hours.

TIP

If we are short on time, we can leave the dough in a warm room, and let it rise for 1 hour, or until doubled in size, but that way the dough won't be so fluffy and tender + it will be a bit harder to digest.
proofing
    Lightly dust a clean work surface with flour, put the dough on a work surface and shape into a desired form. Let the dough rise until about double the size, this will take between 1 and a half to 2 hours. Preheat the oven to 250°C / 485°F. Place a roasting pan at the bottom of the oven to preheat.
baking
    When the dough has doubled in volume, uncover it and slash a simple pattern on the surface of the bread using a sharp knife or razor blade. Pour the cup of cold water onto the hot roasting pan and lower the oven temperature to 240°C / 465°F Bake the bread for about 15 minutes, then lower the temperature to 220°C / 425°F, put out the roasting pan and bake for another 20 minutes.

TIP

Water creates steam in the oven, which makes the bread more fluffy and tender, inside.
    Leave the loaves to set on a wire rack to cool for about two - three hours.

TIP

Don't cover the dough with a cloth because that way you create a moist environment and you loose the crust.

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This book booklet has only 16 pages, but we tried to combine as much details as possible, so that your bread will come out of the oven as delicious it can be.

Nothing makes us more excited and happy, that to see a recipe of ours has made its way into your kitchen.

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