Ingredients: |
Ingredients: The Sponge
1 Cup All Purpose Flour
1 Cup Oats, Quick Cooking
3 Tablespoons of Cream of Wheat or Farina Wheat
1 Packet/Sachet of Yeast, or 1 tablespoon
1/2 Cup Whole Wheat Flour
Water
Bread:
The Sponge
1 Cup Water
3 Tablespoons of Flax Seed
3 Tablespoons of Olive Oil
1 Packet/Sachet or 1 Tablespoon of Yeast
1 Tablespoon Salt
2 Tablespoons Sugar
4-5 Cups Bread Flour
Flour for dusting
(Optional 4 Tablespoons of Vital Wheat Gluten)
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Directions: |
Directions:The sponge must be made the day before you use it. Mix all the grains with the yeast and add enough water to make a creamy consistency. Normally this takes around two cups of water.
Wrap with plastic wrap or cover with a damp cloth over night, or at least 12-15 hours. It should have a strong beer, yeast scent, perhaps a slight sour smell, as well as looking extremely bubbly and airy.
The day after, mix the oil, sugar, flax seed, gluten (if using), salt, yeast into the sponge and stir well. Slowly incorporate the next cups of flour, one cup at a time until it pulls away from the sides. Pour dough out onto a floured surface and knead until elastic, lush and smooth, about ten minutes.
Cover with a little oil along all sides and leave in the mixing bowl for an hour, covered with a damp, warm cloth, until doubled in bulk.
Punch down and roll into a large rectangle, pushing all the air out as you go. Roll the entire dough up, tightly, and put the seam side down. Tuck in the sides to prevent them from expanding and try to seal the ends as best as possible. Place this onto a well greased or oiled baking sheet large enough for it, preferably shallow. Cover with oiled plastic wrap loosely, and leave in a warm place to raise another hour. About fifteen minutes prior to baking, preheat your oven to 425ºF.
Dust flour along the length of your loaf. Using a sharp knife, make 6-10 angled, 1/2 inch deep slashes into dough, carefully, for presentation. Place into oven when preheated and throw one cup of water against the wall of the oven, causing immense steam. This can burn you, be careful. Shut the door and allow it to bake 25-35 minutes.
Makes one large, multigrain loaf. |
Personal
Notes: |
Personal
Notes: This is my personal favourite bread I make every week. If you want, you can add an egg and 1 cup of milk instead of the water to make a slightly richer loaf. This is absolutely loaded with vitamins and fibre, and quite a heavy loaf.
It is possible to divide this loaf in half and bake them in loaf pans instead, or make baguettes with them. One could also make rolls or knots.
The flours can be easily substituted for any other kind in the sponge, such as rye, buckwheat or barley flour. Any kind of seeds can be used. Be creative with it and make it your own.
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This recipe for Artisan Bread is from