Recipes

Multigrain Bread

Ingredients

  • 100g starter
  • 295g water (soaking liquid + hot water)
  • 15g maple syrup (or honey)
  • 120g whole-wheat flour
  • 40g rolled oats (soak first)
  • 40g rolled barley (soak first)
  • 40g buckwheat groats (soak first)
  • 280g white flour
  • 14g salt
  • 3g yeast
  • 15g oats (for sprinkling on top before baking)

Timing

About 4 h 50 min start to finish.

  1. Initial mix.
  2. 15–20 min autolyse
  3. Proper mix.
  4. 10 min rest
  5. First fold
  6. ~30 min rest, until “you see the dough spread out in the tub”
  7. Fold again
  8. ~2 h 30 min rest, until the dough is 2.5-3x original size
  9. Shape and move to pan.
  10. Bake for an hour (takes 10 minutes longer than other yeasted ones in Ken’s book) at 425. Cover with foil after 15-20 minutes.
  11. Done

Notes

Can mix and match with the grains. Quinoa works, too. Add them up to 120g. Soaking them in about 250g of water yields about the right amount of leftover liquid.

Source

This is Ken Forkish’s “Multigrain Bread” from Evolutions in Bread.