8 Grain Whole Wheat Bread
Where ever you shop I'm sure you see the words "Whole Grains" on many boxes on the grocers shelves. As people look for healthy choices they are looking for delicious tasting products. Well this recipe won't disappoint, Full of whole grains and full of flavor.
Ingredients
Day 1:
- 2 cups bread flour
- 1 1/2 teaspoon instant yeast
- 1 tablespoon honey
- 1 1/4 cup room temp water
- Soaker
- 1 1/2 cups 8 grains
- 1 cup water
Day 2:
- 3/4 cup lukewarm water
- 2 cups bread flour
- 2 cups whole wheat flour
- 1 tablespoon instant yeast
- 2 teaspoon salt
Method
Day 1, place the 2 cups of bread flour, instant yeast, honey and water into a large bowl; mix together till smooth. Cover with plastic wrap and allow to sit for 24 hours on the counter. After 24 hours add the day 2 ingredients to the mixture; mix till smooth and cover with plastic wrap and allow to sit for 2 hours. Take the bowl and place into the refrigerator for another 24 to 72 hours.
The night before you want to bake the bread you will need to create the soaker. You need to add the 8 grains to a bowl and add the 1 cup of water. Cover with plastic wrap and allow to sit on the counter overnight. When you are ready to make the bread. remove the dough from the fridge and allow to sit on the counter for 2 hours.
Pour mixture out onto a flat surface and add the soaked grains. Knead the dough for 6 minutes. The dough should be slightly sticky, but not wet. So, if you need to add a little more flour go a head. Add just a tablespoon of flour at a time. Place a little oil to a large bowl.
Place kneaded dough to the bowl and turn a few times to lightly coat all sides of the dough. Allow to rest for 1 1/2 hours. Afterwards, pour dough out onto a flat surface and punch down.
Cut dough into 3 equal parts and get ready to shape into loaves.
Flatten each piece of dough and roll up like a jelly roll; be sure that they are rolled tightly. Sprinkle some cornmeal onto a piece of parchment paper. Place the loaves on top. You may only be able to bake two first and the third one separately.
Cover with plastic wrap and allow to rest for 1 hour. Dust with flour and score the tops just before placing into oven. Place into a preheated 400 degree oven with a baking stone and a cast iron pan to create steam. To create some steam by placing a cast iron pan on the bottom of the oven the same time that you turn on the oven. Once you place the breads onto the baking stone pour about a cup of boiling water into the hot pan and close the door. Bake for 30 -35 minutes or till when tapped on the bottom of the loaf it sounds hollow. You can also stick a meat thermometer into the center and when it reads 180F it's ready. Remove and cool on a wire rack.
