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Monday, May 16, 2011

Multigrain Struan 03

It was time for another Multigrain Struan attempt based on Peter Reinhart's recipe in Whole Grain Breads. See this and this for previous attempts.

This was the final composition of the soaker.
56.5 g : Whole wheat flour
4 g salt

100 g: Brown rice, cooked
10 g: Flax seeds, ground
20 g: Amaranth seeds
30 g: Rolled oats
20 g: Barley flour
30 g: Yogurt
116 g: Milk (excess 6 g)

The soaker was quite a bit wetter than I meant it to be

The dough
I had to add quite a bit of flour to the final dough to make up for the wet soaker. After baking for so many months, I was not afraid to do that until the dough felt right.

Kneaded dough ready for the first rise

After a good first rise

Shaped and ready for proofing



Baked (with some over spring) and glazed with butter

Sliced well

The crumb

The bread
The bread baked and later sliced well. The brown rice grains remain whole in the kneading and baking process and are clearly visible in the crumb. The amaranth seeds make pretty speckles on the crust. Its not a bread for jam or nut butters, it's supposed to be more of a sandwich bread. However, some of the sandwiches we made didn't hold very well. The bread tasted good though.

Date: April 30, 2011
Recipe: Multigrain Struan from Peter Reinhart's Whole Grain Breads

Flours: Whole wheat flour
Bread specific ingredients: Brown rice (cooked), rolled oats, flaxseeds, amaranth, barley flour Sweetener used: Honey
Liquid: Yogurt and milk

First rise time: 70 minutes
Proofing time: 60 minutes
Comments: This is a great recipe to add different grains to a bread, but that does mean that finding a winning formula is going to be hit or miss.


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