Our Daily Bread - Multigrain Sandwich Bread
Aromatic and flavorful from a combination of sesame and fennel seeds with lots of texture from whole grains.
Our Daily Bread - Multigrain Sandwich Bread
Makes 1 – 9x5 in (23x12.75 cm)
In this loaf of bread I’ve combined the preferment method with a hot soak. The soak allows the high proportion of grains and seeds a chance to hydrate before being added to the bread dough so they will not take away moisture from the final product. I’ve also added a touch of soy sauce to the soak to season the grains but also, to bring a hint of roundness from the soy itself.
Unlike other breads I’ve made with additions of seeds, here I’ve kneaded the grains and seeds into the dough from the beginning. Previously, I mixed and kneaded the base dough to develop some gluten before kneading in the ingredients that prevent gluten development. For this bread I’ve tested it both ways and chose this method with a longer knead to bolster the gluten development. The resulting crumb is tender and light with a slight crumbliness which I like. However, if desired, mix and knead the dough for 6 minutes before mixing in the soak and kneading for a further 5.
“Recipe Tips:
*1. I’ve also switched out the bulgur with 24g (2 T) semolina with great results.”
Ingredients
Preferment
130g (1 c) whole wheat flour
136ml (0.50 c + 3 T) water
Small pinch of instant yeast
Soak
42g (3 T) red lentils
*36g (3 T) bulgar wheat
33g (0.25 c) old fashioned rolled oats
12g (4 t) black or white sesame seeds
5g (2.5 t) whole fennel seeds
136ml (0.50 c + 3 T) boiling water
20ml (4 t) soy sauce
Dough
30ml (2 T) olive oil
5g (1.25 t) kosher salt
228g (1.75 c) bread flour
33g (0.25 c) rye or whole wheat flour
5g (1.25 t) instant yeast
36ml (3 T) water
Method
Preferment
1. In a medium bowl, combine the preferment ingredients mixing well until all the flour is hydrated.
Cover and allow to sit at room temperature overnight, 18 – 24 hours.
Soak
2. In a small mixing bowl, combine the dry soak ingredients, mixing well.
Add the soy and water and stir well to combine.
Cover and let sit until cooled completely.
This can be done the day before with the preferment however it should be kept in the fridge.
If making the soak the day before, bring it to room temperature before using.
Dough
3. Stir the salt and olive oil into the soak until the salt dissolves.
4. In a large mixing bowl, combine the bread flour and rye or whole wheat flour.
Make a well in the center and dissolve the yeast with the water.
Add the soak and preferment and combine before mixing in the flour.
The dough will be sticky but continue to mix scraping the dough from your hands with a bench scraper until no dry flour remains.
Turn onto a clean work surface and knead the dough using the slap and fold method for 10 minutes.
To slap and fold: place your hands at 12 o’clock and 6 o’clock on the dough, lift the dough and turn a quarter turn (your hands will be at 3 and 9) “slap” the bottom of the dough against the work surface. Stretch the dough in your hands toward yourself and “fold” or “throw” the dough over the dough on the table. Quickly remove your hands from the dough and place your hands at 12 and 6 again and repeat for the time listed.
This step will be sticky but try not to add additional flour. For best results try to make your movements quick to prevent sticking and use the bench scraper regularly to scrape the dough from the bench and your hands.
As you knead, the grains and seeds may start to come out however, readd and continue to knead.
Form the dough into a ball and place the back into the bowl. Cover.
Ferment for 45 minutes.
Fold.
To fold: wet your dominant hand and grab a grip of dough across from you, lift and stretch the dough out a few inches then fold it over the center. Turn the bowl 90 degrees and repeat this process, wetting your hand as necessary to prevent sticking, until you reach the point where you began. The dough should have formed a loose ball at this point. Grab the dough and flip it, placing the “seams” of the dough on the bottom and tuck the dough together to make a ball.
Do not add flour during the folding.
Cover and ferment again for 45 minutes.
Repeat the fold and bulk ferment for 45 minutes.
5. Line a loaf pan with parchment if necessary.
My loaf pan is great but sometimes causes sticking. To prevent this I always line it.
6. Lightly flour the top of the dough and the work surface.
Use a bench scraper to release the dough from the missing bowl and remove to the work surface leaving the unfloured surface on top.
Gently flatten the dough to a large rectangle with the short sides facing and across from you, lightly flouring the bottom of the dough as necessary to prevent sticking.
Fold the left side into the center and repeat with the right bringing the sides to meet and pressing well to merge the dough.
Starting from the short side across from you, roll the top down tightly, pressing gently to tighten the loaf.
At the bottom, pinch the seam well to seal.
With the seal on the bottom, lightly flour the log and roll gently to lengthen before placing into the prepared loaf pan flattening to fit into the pan.
Cover loosely and proof for 45 – 60 minutes or until the dough has risen 2.5 – 4 cm (1 – 1.5 in) above the rim of the pan.
7. Preheat oven to 200 C / 400 F.
Bake for 5 minutes.
Reduce to 180 C / 350 F.
Bake 30 – 35 minutes longer.
After 30 minutes, carefully test the loaf with an instant read thermometer stuck into the side into the middle of the loaf.
The bread should register 94 C / 200 F.
If not ready, allow to cook longer.
If the dough is browning too much, tent loosely with foil.
Remove to a cooling rack and cool in the pan for 5 minutes.
Remove from the pan and cool completely.
8. Slice and serve.
