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    You are in: Home / Recipes / Mega Multigrain Bread Recipe
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    Mega Multigrain Bread

    Total Time:

    Prep Time:

    Cook Time:

    13 hrs

    12 hrs

    1 hr

    DrGaellon's Note:

    This loaf will not stand very tall if made free-form, due to the high proportion of "alternative ingredients." If you want a tall loaf for sandwiches, bake it in a loaf pan. You can use either red or white quinoa. Adapted from a recipe by Donna Currie at Serious Eats. http://bit.ly/99Roid

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine water (or whey), sugar, yeast, oats, rye flakes and wheat flakes in the work bowl of a stand mixer.
    2. 2
      Combine quinoa and polenta in a saucepan. Add water to cover by 2". Cook over medium heat until quinoa is tender but not soft. Pour into fine-mesh strainer to drain and cool.
    3. 3
      Meanwhile, add 1 c bread flour to mixer bowl and knead with dough hook about 5 minutes.
    4. 4
      When quinoa and polenta have cooled to room temperature, add to the mixer bowl, along with remaining bread flour, white whole wheat flour, sesame seeds, salt, pumpkin seeds and 1 tbsp olive oil. Knead with dough hook until it forms a ball and cleans off the sides of the bowl, 5-7 minutes. If it doesn't clean up or form a ball, add more flour. It will still be wet and sticky.
    5. 5
      Pour remaining 1/2 tbsp olive oil in a bowl. Form dough into a loose ball, and place in bowl; turn dough to coat all sides with oil. Cover bowl with plastic wrap and place in refrigerator for 2 hours.
    6. 6
      Remove plastic, punch dough down and turn over on itself several times (i.e. perform 8 kneading turns). Recover with plastic wrap and return to the refrigerator overnight.
    7. 7
      The next day, remove the bowl from the refrigerator and let stand at room temperature for 1 hour. Meanwhile, preheat oven (ideally, with a pizza stone) to 350°F Place a broiler tray or cast iron skillet on the lowest level (or floor) of your oven.
    8. 8
      Knead the dough briefly and form into desired shape (boule, batard, baguette, couronne). Place on a bread peel (or cookie sheet, if you don't have a pizza stone) covered with cornmeal, cover loosely with plastic and let double in size, 45-60 minutes.
    9. 9
      Slash loaf with a sharp blade. Slide bread onto pizza stone or place cookie sheet in oven. Pour 1 c hot water into broiler pan or skillet and quickly close oven door. Bake 50-60 minutes, until an instant read thermometer inserted into bottom of loaf reads 202-205°F and bread is brown and crisp.

    Ratings & Reviews:

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    Nutritional Facts for Mega Multigrain Bread

    Serving Size: 1 (71 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 210.8
     
    Calories from Fat 60
    28%
    Total Fat 6.7 g
    10%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 401.4 mg
    16%
    Total Carbohydrate 32.1 g
    10%
    Dietary Fiber 2.9 g
    11%
    Sugars 2.3 g
    9%
    Protein 6.5 g
    13%

    The following items or measurements are not included:

    rye flakes

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