A very nice multigrain bread (a Batard) that really is not a lot of work and relatively quick. Adapted from a Cooks Illustrated recipe.
I again had intentions of following a recipe but I had my reasons to run a-muck again. First I didn’t want two large loafs of bread. This is Cooking for Two after all. Second I just got a new “toy” a Williams-Sonoma Goldtouch™ Nonstick Perforated French Bread Pan. And lastly I couldn’t find the 7-grain hot cereal that CI used so I got Bobs Red Mill Muesli. Olive oil for butter and I didn’t do the oats nor the seeds in the original recipe.
Notes: I thank any multigrain good quality hot cereal can be used. I will be looking various ones to use. Definitely I will be repeating this recipe and I believe will be our standard bread.
Tools : French bread pan (see notes), Pastry cloth (see notes); Stand mixer
1 c Multigrain hot cereal mix
1 3/4 cup water
1 pack instant or quick yeast
3 T honey
3 T olive oil
2 c AP flour
1 c Whole wheat flour
1 T Vital wheat gluten (VWG)
2 t salt
1) In the bowl for the stand mixer combine 1 cup multigrain cereal mix. Add 1 3/4 cup boiling water. Mix well and let set until temp is down to 110 degrees (about 20 minutes). Add 3 T honey and 3 T olive oil while setting. Mix well.
2) When temp is down to 110, add yeast and mix well. Add 1 cup whole wheat flour and 1 T VWG.
3) Spray dough hook with pam and attach. Mix on “2″ until flour is incorporated. Than add AP flour 1/2 cup at a time. Continue to mix and add scraping sides and bottom occasional until all flour is incorporated.
4) Remove dough hook and cover bowl with plastic wrap for 20 minutes.
5) Add 2 t salt and turn mixer on 2. Knead for 8 minutes. Add extra AP flour or water 1 T at a time. You want the dough to grab the sides some and not ride up the dough hook completely.
6) Move to floured surface and hand knead for 2 minutes. Transfer to oiled bowl, cover with plastic wrap and towel. Place in warm spot to rise until doubled in size. About 1 hour.
7) Move to floured surface. Handling the dough gently, form 12 by 9 rectangle. Cut in half. Roll into long loafs sealing edge by pinching and rolling ends under slightly and also pinch. Place seam down.
8) Place parallel about 4 inches apart on pastry cloth and move as a unit to the French Loaf pan. Cover with plastic wrap and towel. Place in warm spot until double in size. About 45 minutes.
9) Preheat oven to 425 (convection) with a pan for water on the bottom rack for at least 30 minutes.
10) Remove dough and pastry cloth from pan. Spray pan with Pam. Gently move loafs back to pan by working your hands gently under the ends of the dough.
11) Slash top of dough with sharp knife or razor blade to allow for expansion. Brush top of loafs with water and place on middle rack and add 1-2 cups of water to pan on bottom rack.
12) After 6 minutes, brush tops of loafs with water and add more water to pan if dry.
13) Bake until internal temp is 200 degrees, about another 20 minutes or a total of about 26 minutes.
14) Move to cooking rake.
Notes: If you don’t have a fancy french loaf pan nor a pastry cloth, you can still do this. After you shape the loafs, place on parchment paper that is on wood (like a pizza peal or large cutting board). Of course cover and let rise. Then cut, water and transfer to a pizza stone that has been preheated in the over for 30 minutes using the parchment paper to transfer and leave under the bread or remove at the 6 minute mark when you brush with water.
- 1 c Multigrain hot cereal mix
- 1 3/4 cup water
- 1 pack instant or quick yeast
- 3 T honey
- 3 T olive oil
- 2 c AP flour
- 1 c Whole wheat flour
- 1 T Vital wheat gluten (VWG)
- 2 t salt
Prep time: Cook time: Total time: Yield: 2 loafs
April 28, 2011