Posted by: Jonjon | November 23, 2009

Multigrain Bread Extraordinaire 9/10 November 24 2009


Soaker – 25% cornmeal, 18% rolled oats, 6% wheat bran, 50% water.

Dough = 30% soaker, 11.1% brown sugar, 2.8% salt, 2.4% instant yeast, 7.4% brown rice, 7.4% honey, 29.6% buttermilk, 44.4% water to Bread Flour


Adapted from The Bread Baker’s Apprentice-




* 3 tablespoons (1 ounce) Coarse cornmeal known as polenta

* 3 tablespoons (.75 ounce) rolled oats or wheat, buckwheat, or tritical flakes

* 2 tablespoons (.25 ounces) wheat bran (I used remnants of sifted wheat flour (the hard bit)

* 1/4 cup (2 ounces) water at room temperature       56g


Combine the above ingredients in a small bowl. Cover with plastic wrap and leave at room temperature overnight to initiate enzyme action.




* 3 cups (13.5 ounces) unbleached bread flour  382g

* 3 tablespoons (1.5 ounces) dark brown sugar                42g

* 1 1/2 teaspoons salt

* 1 tablespoon instant yeast

* 3 tablespoons (1 ounce) cooked brown rice, cool or cold

* 1 1/2 tablespoons (1 ounce) honey         28g

* 1/2 cup (4 ounces) cool buttermilk 113g

* 3/4 cup (6 ounces) cool water                170g

Pulse the flour, sugar, salt and yeast in bowl of food processor. Add the soaker and rice, and pulse until incorporated. With the food processor running, pour the honey, milk and water in a stream.

Process a minute or two, then knead by hand briefly to make a dough that is soft and pliable, tacky but not sticky, and until internal temperature reaches 77 F to 81 F on an instant read thermometer and can pass the window pane test. (This often happens while the dough is still in the food processor. I knead for a minute or two by hand to get a feel for the dough and to adjust the flour and water as necessary)

Lightly oil a bowl and transfer dough to the bowl, rolling it around to coat with oil. Cover with plastic wrap and leave at room temperature for about 90 minutes or until double in size.

Place dough into a lightly oiled bowl, spray top with oil, cover, and let rest for 90 minutes or until doubled.

Turn dough onto counter and press it to rectangle about 3/4 inch thick. Form into loaf by rolling the dough, then place into oiled 9×5 loaf pan. Mist with oil and cover dough loosely with plastic wrap or a clean towel.

Proof dough for another 90 minutes or so, until dough doubles and crests the pan about 1 inch in the center.

Preheat oven to 350F. Bake 20 minutes, rotating 180 degrees and then bake an additional 20-40 minutes until the bread temperature registers at least 190F in the center on instant read thermometer, and the loaf is golden brown and makes a hollow sound when tapped at the bottom.

Remove immediately from pan when done and cool on rack for at least an hour before eating. Enjoy, especially toasted!



Hmm, wow, this was better than I thought. I noticed the triple amount of instant yeast than usual in this bread. The bread had anice fermented alcoholic taste in the crust akin to a no knead bread (long fermentation). I fermented my dough at room temperature since it was just slightly warm for 2 hours and then again for an hour. I used buttermilk. Instead of wheat bran, I used the left overs from sifted wheat flour, which was a bad choice, because it did not soften when some of it was baked on the outside. It beame really hard and made it very uncomfortable to get through the crust. The inside was moist, chewy, very flavorsome. Slight sweetness dominated the flavor with textures from the multi-grains contributing to the flavor of the bread.

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