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Multigrain Bread Recipe:

Ingredients

Night before starter:

• 1 1/2 cups whole wheat flour
• 1/4 teaspoon instant yeast
• 3/4 cup warm water

Method

The night before you make the bread you will need to make the starter and the soaker. In a med. bowl mix together the starter ingredients. Cover with plastic wrap and leave for 12-16 hours. In a separate bowl combine the soaker ingredients, cover with plastic wrap and leave for 12-16 hours. The next morning in a large bowl combine the starter, soaker, oil and maple syrup. Mix together with your hand. Add in the flax meal, salt and instant yeast. Continue to mix till well blended. Allow the mixture to sit uncovered for 15 minutes. Place about a 1/4 cup of whole wheat flour on a flat surface. Pour out the dough onto the flour and sprinkle a little more on top. Start to knead in the flour and continue to add the rest till you get a smooth and elastic dough about 10 minutes. You may need to add a little more flour if the dough is very sticky. But, remember you want the dough to be a little on the sticky side. You just don't want it to stick to your hands. Pour a little olive oil into a bowl and place the dough into the bowl and turn. Cover with plastic wrap; allow to rest till double in bulk, about 1 hour. After the dough has risen, pour out onto a flat surface. Cut the dough in half. Using your fingers flatten the dough out without completely removing all the air. Slowly start to roll the dough like a jelly roll. With each turn press down with your thumb and seal. Continue to roll the dough till all rolled. Pinch the seam closed with your fingers. Using your hands try to roll the dough into a torpedo shape. Do the same with the other piece. Sprinkle a little cornmeal onto parchment paper and place the loaves on top. Cover with plastic wrap and allow to rest for about 45 min.. Be sure to place your baking stone into the oven and preheat the oven to 425 degrees. Also place a cast iron skillet on the bottom of the oven, to create steam. If you are using a cookie sheet do not place the cookie sheet into the oven before hand. After the dough has risen, take the egg white from one egg and beat it with a whisk till foamy. Brush the foam on top of the loaves. Sprinkle a little poppy seeds on top. Score the tops of the loaves. Place the loaves into the oven. Then pour about a cup of boiling water into the hot cast iron skillet and close the door. Bake for 30-35 minutes or till the bottom of the loaf sounds hollow when tapped.