Whole Grain Cereal Bread
Posted by orutherfurd Tue, Jan 11, 2011 06:15 PM · no reviews
Adapted from Peter Reinhart's Multigrain Struan, this soft & hearty bread is wonderfully satisfying.
Total Formula
940 g total (276.47% hydration)
- whole wheat flour 340 g (100%)
- whole grain hot cereal mix 170 g (50%)
- buttermilk 170 g (50%)
- water 170 g (50%)
- honey 55 g (16.18%)
- canola oil 15 g (4.41%)
- salt 12 g (3.53%)
- instant yeast 8 g (2.35%)
Soaker
- 57 g whole wheat flour (100%)
- 170 g whole grain hot cereal mix (298.25%)
- 12 g salt (21.05%)
- 170 g buttermilk (298.25%)
- Total 409 g
Mix all ingredients and let sit overnight.
Biga
- 227 g whole wheat flour (100%)
- 1 g instant yeast (.44%)
- 170 g water (74.89%)
- Total 398 g
Mix all ingredients, knead briefly, and refrigerate overnight. Sometimes, I substitute 5g 100% hydration rye sourdough starter in place of the yeast. If using a starter, do not refrigerate.
Final Dough
- 56 g whole wheat flour (100%)
- 7 g instant yeast (12.5%)
- 55 g honey (98.21%)
- 15 g canola oil (26.79%)
- 409 g soaker
- 398 g biga
- Total 940 g
Mix all ingredients together on lowest speed for 5 minutes.
Ferment for 1 hour or until increased by 50% in volume.
Shape, pan, and proof for 1 hour.
Preheat oven to 425°F, load, steam, lower temperature to 365°F, and bake for 40 minutes for a 1kg loaf. Remove from pan and return to oven for an additional 5 minutes to crisp the bottom and sides.