Makes 2 loaves
Ingredients:
1. 350g high protein flour of at 11-12.7% protein content
2. 150g Olands wholewheat flour
2. 380g cold distilled water (76% of flour weight)
3. 10g salt (2 tsp) (2% of flour weight)
4. 10g fresh yeast (20g if you are not leaving the dough overnight)
5. 250g soaked cracked whole grain kernels as desired such as wheat kernels, rye kernels (dry grains weight before soaking in water is 150g (200ml), after soaking, they weigh around 250g)
6. 100g sunflowers seeds
7. 3 TBS flaxseeds (optional)
8. 1/2 - 1 tsp chia seeds (optional)
9. Cornmeal sprinkling (optional)
10. 1 egg beaten for brushing (optional)
11. A handful of rolled oats or pumpkin seeds for sprinkling (optional)
Directions:
1. In a mixing bowl, using a spatula, combine flour, whole-wheat flour, yeast, salt and water into a dough. You can make your own distilled water by boiling water and letting it cool down.
2. Add sunflower seeds, flaxseeds, chai seeds, wheat kernels and rye wheat kernels. The dough is sticky, but not a level wet mixture. If you round it up, it could still hold its shape before slowly flattening out.
3. Cover and rest for 2 hours until it is double its size.
4. After resting your dough for 2 hours, you can divide into two portions and bake it straight away or you can rest the dough in the fridge overnight. The longer you rest it, the more flavorful it will be. You can rest it up to 3 days.
5. Remove dough from fridge and let it sit for 30-45 mins to return back to room temperature.
6. Pre-heat oven to 250 deg C.
7. Form it into 2 equal portions (if you haven't already bake one portion the previous day already!)
8. Place it on a baking tray laid with baking paper. You can sprinkle some cornmeal before for the crunch.
9. Roughly shape it into a round dough or a bread form.
10. Brush surface with egg for a glossy look (optional).
11. Sprinkle some rolled oats on top for aesthetic (optional).
12. Score it with a few cuts on the surface.
13. Place a thermometer into the dough (optional) and when the core temperature reaches 96-98 deg C, your bread is done.
14. Place bread in the oven middle top tray.
15. To get the golden crisp, pour a cup of boiling water into the oven bottom tray and close the door. Turn down temperature to 210 deg C.
16. Bake for 25 minutes until golden or when the thermometer peeps.
17. Remove your bread from the oven and let it cool down on the rack for 5 mins before cutting it.
Additional Information:
From making multigrain bread, I have now up the ante and learned to make it even more healthy and nutritious incorporating wholewheat flour - the best one is Ølands wholewheat flour which you can get from Føtex Supermarket (In Danish, it is called fuldkorns Ølandshvedemel). It is still basically the same recipe, except I am using 70% wheat and 30% wholewheat flour. And with additional 50% multigrains added into the bread, the wholegrain content is 80%, but it is so chewy and subtle that you don't feel the wholewheat so much :-) Baby FECS' play date tried it today loved it. Try it and see if you like it too :-)
Daddy FECS ate them today too and he said that it is very good. He had a second helping :-)
24 September 2024: Tried this again today, and the wholewheat bread turned out tasting very good, very chewy. I ran out of kernels, and only put in half of IKEA's glass square container amount of kernels in this batch. The bread was eaten by 26 September. Daddy FECS said that it tasted very nice :-) C's play date ate 2 large slices with butter and strawberry jam as after school snack :-)
28 September 2024: I used 350g flour, 150g Olands wholewheat flour, 246g of soaked wheat kernels, 3 tablespoons flax seeds, 1/2 teaspoon chia seeds, 70g sunflower seeds, 380g water, 10g salt and 10g yeast, rested overnight and baked until 94 deg C and it turned out great, and chewy, but because of the wholewheat, it is a little too dense, a little sticky, should bake it to 98 dec C next time.
9 October 2024: I used 350g flour, 150g Olands wholewheat flour, 226g of soaked wheat kernels, 3 tablespoons flax seeds, 1/2 teaspoon chia seeds, 100g sunflower seeds, 350g water, 10g salt and 10g yeast, rested overnight and baked until 94 deg C and it tasted great.
.HEIC)
Ølands wholewheat flour which you can get from Føtex Supermarket (In Danish, it is called fuldkorns Ølandshvedemel).
For normal wheat flour, you can use Ølands wheat flour or the below wheat flour, both available from Føtex Supermarket too.
Organic wheat flour from Føtex Supermarket
You can buy this cracked wheat kernels in Føtex
You can buy this cracked rye kernels in Føtex
You can buy whole wheat kernels here:
You can buy whole wheat kernels here:
You can buy whole wheat kernels here:
If you are using whole wheat kernels instead of cracked kernels, follow this method to cook the kernels:
1. Bring to boil 1 part whole wheat kernels/ whole rye kernels with 2 parts water. I usually use 200 ml whole wheat kernels and 400 ml water.
2. If you are using whole wheat kernels or rye kernels, once boiling, reduce heat and let it simmer boils for 30 minutes. Then let it soak the liquid for another 30 minutes.
If you are using cracked wheat kernels or cracked rye kernels, once boiling, reduce heat and let it simmer boils for 5 minutes. Then let it soak the liquid for another 15 minutes.
3. When they are cooled down, you can use them for the bread, and refrigerate or freeze the left-overs.
To make the bread:
Add 150g Olands wholewheat flour and 350g flour (total 500g)
Add 10g salt (2% of flour weight)
Add 20g yeast (10g if you are resting the dough in the fridge overnight)
Add 380ml of distilled water or 415g if you are not using any multigrain kernels
Mix well.
Add 250g of the wheat kernels or rye kernels.
See the gluten forming already with the long stretch.
This is how the dough looked like after adding the grains. It is wet and sticky, but could hold its shape when you round the side, and not just a flat wet mixture.
Cover with plastic and let it rest for 2 hours at room temperature.
After resting for 2 hours, if you can't wait, you can divide them into two equal portions and bake one of the portion first, while refrigerate overnight the other portion.
Cover and let it rest for 30 minutes
It has doubled in size.
Brush with egg mixture for a glossy look if you wish.
Score them lightly on the surface (optional)
The dough the night before
After taking it out from the fridge the following day.
Shape it into a round ball.
Place on a baking paper on a baking tray. You can sprinkle some cornmeal for a crunch below.
Cover with plastic and let it rest for 30-45 mins to get back to room temperature.
Then brush with egg for a glossy look.
Score them a few times on the top layer.
Place them in the oven at 250 deg C, and splash a cup of boiling water into the lower tray to generate steam that gives it a golden crust. Close the oven door.
Reduce temperature to 220 deg C and bake for 25 minutes or until the thermometer reads 98 deg C.
Let cool for 5-10 minutes before cutting the bread.
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