Grainy Bread

Submitted by Chef #841059

"From "OUR KITCHEN""

 

• Ready In: 1hr 5mins
• Ingredients: 20
• Yields: 2 large loavas
• Serves: 12

ingredients

• 2 1⁄2 teaspoons active dry yeast
• 1⁄4 cup lukewarm water
• 1⁄4 cup flax seed
• 2 tablespoons brown sesame seeds
• 2 tablespoons cornmeal, very coarsely ground
• 2 tablespoons millet
• 2 tablespoons barley
• 2 tablespoons whole oat groats
• 2 tablespoons rolled oats
• 1⁄4 cup sunflower seeds
• 2 tablespoons olive oil
• 1⁄2 cup boiling water
• 2 1⁄4 cups room temperature water
• 2 tablespoons oat bran
• 2 tablespoons wheat germ
• 2 tablespoons buckwheat flour
• 2 cups whole wheat flour
• 2 cups dark rye flour
• 2 cups unbleached all-purpose flour
• 4 teaspoons sea salt

directions

1. In a large heatproof mixing bowl, pour boiling water over flax seeds, barley, oat groats, rolled oats, sesame seeds, cornmeal, millet, sunflower seeds, oil and honey. Set aside to cool and gather the rest of the ingredients.
2. In a small bowl, add the yeast and ¼ c lukewarm water. Whisk together until creamy. Set aside.
3. Pour the rest of the water into the large mixing bowl. Add oat bran, wheat germ, the flours and the salt. Stir with wooden spoon til dry ingredients are roughly incorporated into the water. Doublecheck that the dough is no warmer than baby bottle temperature, then add the yeast mixture to the large bowl. Stir just enough to mix it together. Cover and leave for about 20 minutes.
4. After 20 minutes has passed, scatter a dusting of flour on your board for kneading the dough. Turn the dough out onto the board. This is quite a stiff dough.
5. Wash and dry your mixing bowl. This prepares the rising bowl AND gets your hands clean.
6. Knead the dough for 10 to 15 minutes . As you knead, add as little flour as you dare to stop the dough from sticking. Keep scraping any dough that is on the board so the board is always clear. Because this dough is stiff and may be difficult to knead, pick it up and throw it down on the board. Squeeze, push back into a ball and throw it down again. Continue until the dough surrounding the seeds is smooth and silky.
7. Put the dough in the clean mixing bowl. Cover and allow to rise in a no-draught place for 1 to 1½ hours. When the dough has doubled, you can either gently push it down and allow it to rise again, or you can shape the dough. A good way to tell if the dough has doubled is to wet your finger and poke a hole in the top of the dough. If the hole fills up, it hasn’t risen enough. If there is a whoosh of air and the dough deflates a little, it has risen too much. If the hole stays in exactly the same configuration and the dough remains otherwise intact, it is ju-u-st right.
8. Shaping: To shape the bread, turn the dough out onto the lightly floured board. Divide it in two and shape each portion into a rectangle. Fold like and envelope and roll like jelly roll to make two loaves. Put them well apart, seam side down onto a parchment covered peel (you can also use parchment covered loaf tins). Cover with a damp tea towel (or plastic wrap) and let rise again to almost double (30 to 45 minutes). To test, flour your finger and press gently on the edge - it should very slowly spring back. For comparison, try pressing early on to see how it quickly springs back when the dough has not risen enough.
9. Baking: Twenty minutes before you are going to bake, put the stone on the middle rack and turn oven to 450°F
10. Just before putting the bread in the oven, slash the top of each loaf with a serrated knife. Spray the tops of the loaves liberally with water. Slide the bread onto the stone. Immediately turn the oven down to 400°F Bake the bread for about 30 until it is around 210F inside (or hollow sounding on the bottom). You will probably have to turn the bread around once to account for uneven heat in the oven.
11. Remove bread from oven and allow to cool on a well ventilated rack. Wait til the bread is cool before cutting it. It is still continuing to bake inside.