Multigrain Loaf

  1. To make the sponge, stir together the ingredients in a mixing bowl until the water is absorbed and the mixture forms a thick paste. Cover bowl with plastic wrap and allow sponge to ferment at room temperature for 4 hours. Keep the sponge in the chiller if it will not to be used immediately.
  2.  In a bowl, whisk together sour cream, fresh milk, and water.
  3.  Dissolve honey, brown sugar and salt in the water-milk mixture. Add the cooked brown rice and sponge.
  4.  In another bowl, mix together bread flour multigrain blend, and yeast.
  5.  Pour liquid mixture into the flour mixture.
  6.  Mix just until flour is hydrated. Gather and press together dough pieces to form a single mass of dough.
  7.  Transfer dough on bench. Knead dough until it is smooth. The dough should pass the film/windowpane test. Round the dough after kneading.
  8. Transfer dough to a lightly greased bowl. Cover with plastic wrap. Label.
  9.  Allow dough to ferment for 1 ½ hours.
  10. Degas dough.
  11. Shape to a loaf.
  12. Pan in a greased Pullman pan.
  13. Proof dough for 1 hour or until it crests above the pan, doming but not mushrooming over the sides.
  14. Lightly mist the loaf with the water then roll on oats and flax seeds.
  15.  Bake dough at 350F for 45 to 60 minutes. The finished bread should register 190F in the center and be golden brown on top.
  16.  Remove bread from loaf pans and transfer to a cooling rack. Cool for at least 1 hour before slicing and serving.
Multigrain Loaf
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Servings:  700g
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Related Categories:   Breads,  


Sponge: Whole wheat flour 105g Yeast, instant 1.5g Water 105ml Dough: Sour cream 48ml Fresh milk 48ml Water 57ml Honey 36ml Brown sugar 25g Salt 6g Cooked brown rice, cooled 25g Sponge 190g Bread flour 190g Yeast, instant 4g Multigrain blend: Coarse cornmeal 35g Rolled oats 35g Wheat bran or cracked Wheat 8g Rolled oats for topping 20g

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