Recipe adapted from Sally's Baking Recipes
This is 50% of whole grain based on weight of flour, not liquid.
Makes 2 loaves
Ingredients:
1. 500g high protein flour of at 11-12.7% protein content
2. 380g cold distilled water (83% of flour's weight) or 415g cold distilled water if you are making plain bread without multigrain kernels (simply boil the tap water to get distilled water)
3. 2 tsp salt (10g) (2% of flour weight)
4. 10-20g fresh yeast (10g if you are leaving the dough overnight, 20g if you are baking it on the same day)
5. 150-200g whole grains as desired such as wheat kernels, rye kernels (dry grains weight before soaking in water) They will weigh around 300-400g after soaking.
6. 100g sunflowers seeds
7. 2 TBS flaxseeds (optional)
8. 1 TBS 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. 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.
4. In a mixing bowl, using a spatula, combine flour, yeast, salt and water into a dough. You can make your own distilled water by boiling water and letting it cool down. Add sunflower seeds, flaxseeds, chai seeds, the cooked wheat kernels and the cooked 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.
5. Cover and rest for 2 hours.
6. 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.
7. Remove dough from fridge and let it sit for 30-45 mins to return back to room temperature.
8. Pre-heat oven to 250 deg C.
9. Form it into 2 equal portions (if you haven't already bake one portion the previous day already!)
10. Place it on a baking tray laid with baking paper. You can sprinkle some cornmeal before for the crunch.
11. Roughly shape it into a round dough or a bread form.
12. Brush surface with egg for a glossy look (optional).
13. Sprinkle some rolled oats on top for aesthetic (optional).
14. Score it with a few cuts on the surface.
15. Place a thermometer into the dough (optional) and when the core temperature reaches 96-98 deg C, your bread is done.
16. Place bread in the oven middle top tray.
17. 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.
18. Bake for 25 minutes until golden or when the thermometer peeps.
19. Remove your bread from the oven and let it cool down on the rack for 5 mins before cutting it.
Storage:
After it has been in the fridge for 2-3 days, you can freeze it up for 30 days. Transfer into a baking pan greased with oil, cover with plastic and followed by a layer of aluminum foil. This prevents freezer burn and preserves the texture and taste of the baked bread. To bake, thaw in the fridge for 24 hours, then take it out of the fridge for about 1 hour and let it come to room temperature before baking.
Additional Information:
From making fresh noodles from scratch, I learned that it is water that activates gluten formation. No wonder my bread had felt heavy, because I had been using milk - not a good idea.
And because the water in Denmark is hard, the bread tastes best if you use distilled water. Simply boil the water and let it cool down, before using the water to bake the bread. It makes a world of difference using distilled water than just simply using tap water to bake bread.
So now I only bake bread using distilled water and voila, it is really super chewy and delicious. Daddy FECS and everyone at home love my bread now. C's play date could not have enough of it. How fulfilling it is to bake bread that everyone loves and is being eaten up.
Because the gluten is well-developed, the bread also lasts longer without getting dry, like my bread used to before.
I started with 9g salt (12g for 500g flour), but could reduce it down to 7.5g. In general, salt can be 1-1.5% of flour weight.
According to The Baking Network, "Don’t spray a lot of water on the dough before baking it (it can weaken the outer crust). Use a younger starter (fed within a few hours) with stronger gluten instead of a weaker broken down starter(which is past it’s prime and hasn’t been fed for a long time). Consider sifting out the coarser bran, soften it with boiling water and then add it back to the dough after the gluten is developed and the bran is cooled. Err on the side of slightly under-proofing for the final proof.
Be gentle when handling the dough and shaping it.
References:
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:
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.
Add 10g salt (2% of flour weight)
Add 10-20g yeast. 10-15g if you are resting the dough in the fridge overnight. 20g if you are baking it after resting at room temperature for 2 hours.
Add 400ml of distilled water or 415g if you are not using any multigrain kernels
Mix well.
Add the wheat 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.
Ready to be served with butter, jam or cheese, or simply eat them plain :-)
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