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Thursday, March 1, 2012

RPH Multigrain Bread

This was an experimental bread, the first I've baked with soybean flour. I also tried to use some uncommon grains: quinoa and amaranth.

For one loaf
40 g quinoa (¼ cup)
Rinse grains and cook in ½ cup water. Let cool. The cooked grains weighed 99g

48 g amaranth grains (¼ cup)
120 g buttermilk (½ cup)
Soak grains in buttermilk for an hour or so. (Next time I will try cooking the grains in water rather than simply soaking.)

70 g bread flour (½ cup)
15 g soybean flour (¼ cup)
350 g whole wheat flour (2½ cup)
1 tsp instant yeast
1 tsp salt
½ Tbsp oil
½ Tbsp molasses
242 g slightly warmed buttermilk (~1 cup)


The rest of the process was the usual - kneading, two risings followed by proofing and baking.

9:34 am: Kneaded well and ready for rising

11:27 am: First rise is done

11:30 am: Deflated, rounded and ready for second rise

12:30 pm: Second rise is done

12:34 pm: Rounded as a boule

1:27 pm: Proofed, slashed and ready for the oven


Speckled with amaranth seeds

Sliced well, decently uniform crumb

Date: February 16, 2012
Recipe: My own recipe
Flours: Whole wheat flour, soybean flour, bread flour
Bread specific ingredients: Quinoa, amaranth
Sweetener used: Molasses
Liquid: Buttermilk, water (to cook quinoa)

Comments: This bread rose well and the amaranth grains gave a very pretty effect. However, the grains were very crunchy like they hadn't cooked at all. I've always used them directly, most often soaked overnight in Peter Reinhart's biga recipes. They have always been somewhat crunchy. Next time I will cook the grains before adding them to the dough.
Overall, the bread tasted good. The soybean flour taste wasn't noticeable. Actually I don't know that I would recognize soy taste. The bread was on the sour side, I'm presuming from all the buttermilk.

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