BBD#20- Multigrain Breads - Multigrain Struan
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This BBD #20 is hosted by Rachel from Tangerine's Kitchen and she is asking to bake multigrain breads. Some of my breads in my blog are multigrain breads, I prefer their taste more than singlebrain breads, although I love pure wheat breads like Baguette, Ciabatta, Pain de Mie. Thank you for the new BBD #20! |
I decided to contribute one of my favorite multigrain breads a Struan. It's a bread I found it decribed in the novel Bread Alone from Judi Hendricks, searched for reciepe and found it here and baked it for many times in different variations.
Because I don't like to have poppy seeds between my teeth I don't use them as topping.
The Struan is a very soft, slightly sweet bread with a soft crust and a soft moist crumb. It is perfect for sandwiches and as well as toast.
Because I got a new baking pan with four little moulds I use this for my bread.
For the soaker I used cooked brown rice, bulgur wheat groats, oat bran and quinoa.
| ========== | REZKONV-Rezept - RezkonvSuite v1.4 |
| Titel: | Multigrain Struan |
| Kategorien: | Bread, Yeast, Soaker |
| Menge: | 1 Large loaf |
Ingredients
| H | SOAKER | ||
| 7 | Essl. | Whole wheat flour | |
| 1 1/3 | Tassen | Cooked and uncooked grains (rice, quinoa, millet, etc.) | |
| 1/2 | Teel. | Salt | |
| 3/4 | Tasse | Milk or buttermilk | |
| H | BIGA | ||
| 1 3/4 | Tassen | Whole wheat flour | |
| 1/4 | Teel. | Instant yeast | |
| 3/4 | Tasse | Water | |
| H | FINAL DOUGH | ||
| Soaker | |||
| Biga | |||
| 7 | Essl. | Whole spelt flour | |
| 0,7143 | Teel. | Salt | |
| 2 1/4 | Teel. | Instant yeast | |
| 3 | Essl. | Honey or sugar | |
| 1 | Essl. | Melter butter or oil | |
| Extra whole wheat flour as needed | |||
Source
| modified from The fresh loaf - Multigrain Struan |
| Erfasst *RK* 01.06.2009 von | |
| Chaosqueen |
Directions
DAY ONE
Soaker: Mix all of the ingredients ingredients to make a thick porridge-like dough. Cover and leave at room temperature for 12 to 24 hours.
Biga: Mix all of the ingredients to form a ball of dough. Knead for a minute or two by hand until all flour is fully hydrated. Let the dough rest for 5 minutes, then knead again for 1 minute. Place the dough in a bowl, cover, and refrigerate overnight.
DAY TWO
Remove the biga from the refrigerator an hour or two before preparing the final dough. Chop or tear the biga into smaller pieces and combine with the soaker. Add the remaining ingredients and mix well. Knead by hand or machine for roughly 5 minutes until all the ingredients are evenly distributed. Add additional flour or water to achieve the proper consistency (a slightly sticky dough that'll hold its shape). I added as much as a cup of extra flour because the grains I added were precooked and did not absorb a great deal of moisture.
Place the dough in a greased bowl and allow to rise until 1 1/2 times its size, roughly 45 minutes to an hour. Shape the dough and place in greased pans for the final rise. If you want poppy seeds on top, spritz the loaf with water and sprinkle seeds before the final rise.
Pre-heat the oven to 220°C while the loaves are rising.
To bake, place the loaf in the preheated oven. After 5 minutes, reduce the temperature to 175 and bake for 20 minutes. Rotate the loaf 180 degrees and bake about 20 to 30 minutes until the loaf is deep brown, makes a hollow sound when tapped on, and when the internal temperature reads at least 90°C degrees. Remove the bread from the oven and allow to cool for at least one hour.
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