The Genial Hearth

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Wholemeal/Multigrain Bread

January 28, 2009 at 10:06 pm · Filed under Baking, Domestic Life, Food, Recipes

(…in a breadmaker.)

I’m pretty happy with how my loaves are turning out now, although, I may still experiment with more grains—and also with my own grain mix. But for now, this is what I’m making:-)

55 grams mixed grains (at this stage, I’m using the grain mix from All About Bread)
320 millilitres water
450 grams wholemeal flour
50 grams gluten flour
1 teaspoon yeast
1 dessertspoon brown sugar
1 dessertspoon olive oil
1 teaspoon salt

If you think of it in time, set the grain to soak in the water (I started by soaking it in 120 milliliters of the water in another bowl, and adding it to the top of the machine, but now, I put the grains with all the water in the bottom of the mixer).
When you’re ready to begin, add the remaining ingredients in the order listed and set on the dough cycle.
Shape into a loaf, and leave to rise for about half an hour. Bake at 180˚C for about half an hour.
Leave in the tin for at least ten minutes, and it should turn out quite easily.

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3 Comments »

Fiona wrote @ January 29th, 2009 at 6:06 am

Sounds yummy!

A little trick that I’ve found is to add a pinch or two of ascorbic acid. You could possibly get it from the bread shop. You’d certainly be able to get it from a health food store. Ascorbic Acid is the most vital ingredient in bread improver. I found using the ascorbic acid by itself improved the texture and rise of my bread. It possibly kept a bit longer too.

jane wrote @ January 29th, 2009 at 7:30 am

Is there any reason to use sugar, other than taste?

jane
xx

Fe wrote @ January 29th, 2009 at 11:06 am

My understanding is that the sugar is there to make the yeast’s life easier… Pretty much all bread recipes contain some sugar, if the yeast is set to get frothy before adding in, the sugar is added to it. I’ve become fairly slack with the machine (because it has a constant temperature), and my measurements (except for water/grain/flour) are pretty inexact… so typically, the sugar (brown!) is simply a lump… usually around a teaspoon, but sometimes quite a bit less.