Make Ahead

Whole Wheat Multigrain Bread

August 31, 2015
0 Ratings
Photo by jernejkitchen
  • Makes 2 loaves (800g)
Author Notes

Happy September. We are pretty happy it is still summer, but since we love love love autumn and all its charm we are excited for autumn also. Here's a little throwback Tuesday to last September.
Vesel september vsem! Midva sva še vedno zelo vesela, da je poletje, se pa veseliva že tudi prihajajoče jeseni, tako da danes deliva nekaj fotografij prejšnjega septembra. Kmalu pa že novi recepti in dogodivščine :) —jernejkitchen

What You'll Need
  • 770 milliliters water, cold
  • 20 grams fresh yeast
  • 400 grams strong bread flour, type 85
  • 300 grams whole wheat flour
  • 300 grams whole grain spelt flour
  • 100 grams oat or rye flakes
  • 18 grams sea salt
  1. In a jug or small bowl, mix water and the yeast. Set aside for 10 minutes.
  2. 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.
  3. 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.
  4. Put the dough in a bowl, cover with plastic foil or a lid and let slowly rise in a refrigerator for 12 hours.
  5. 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.
  6. 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.
  7. Leave the loaves to set on a wire rack to cool for about two - three hours.
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