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.
| Ingredient | Metric | U.S. | Baker's % |
|---|---|---|---|
| whole wheat flour | 340 g | 11.99 oz | 100% |
| whole grain hot cereal mix | 170 g | 6 oz | 50% |
| buttermilk | 170 g | 6 oz | 50% |
| water | 170 g | 6 oz | 50% |
| honey | 55 g | 1.94 oz | 16.18% |
| canola oil | 15 g | .53 oz | 4.41% |
| salt | 12 g | .42 oz | 3.53% |
| instant yeast | 8 g | .28 oz | 2.35% |
| Total | 940 g | 2 lbs, 1.16 oz | 276.47% |
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| whole wheat flour | 57 g | 2.01 oz | 1/2 cup | 100% |
| whole grain hot cereal mix | 170 g | 6 oz | 298.25% | |
| salt | 12 g | .42 oz | 1 tsp | 21.05% |
| buttermilk | 170 g | 6 oz | 3/4 cup | 298.25% |
| Total | 409 g | 14.43 oz |
Mix all ingredients and let sit overnight.
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| whole wheat flour | 227 g | 8.01 oz | 1 cup, 15 tbsp, 1 7/8 tsp | 100% |
| instant yeast | 1 g | .4 oz | 3/8 tsp | .44% |
| water | 170 g | 6 oz | 3/4 cup | 74.89% |
| Total | 398 g | 14.04 oz |
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.
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| whole wheat flour | 56 g | 1.98 oz | 1/2 cup | 100% |
| instant yeast | 7 g | .25 oz | 2 1/4 tsp | 12.5% |
| honey | 55 g | 1.94 oz | 1/8 cup | 98.21% |
| canola oil | 15 g | .53 oz | 1/8 cup | 26.79% |
| soaker | 409 g | 14.43 oz | ||
| biga | 398 g | 14.04 oz | ||
| Total | 940 g | 2 lbs, 1.16 oz |
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.
